Blueberry Lemon Bread with Lemon Glaze

Blueberry Lemon Bread with Lemon Glaze

This Blueberry Lemon Bread is super moist, easy to make, and topped with a delicious lemon glaze. Perfect for breakfast or dessert!

Course Dessert

Cuisine American

Keyword blueberry lemon bread

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings 1 loaf

Author Danielle

Ingredients

Blueberry Lemon Bread:

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2 cups (250 grams) all-purpose flour (spooned & leveled)

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup (120 ml) oil coconut, vegetable, or canola

1 cup (200 grams) granulated sugar

1 cup (230 grams) sour cream or plain Greek yogurt

2 large eggs

2 tablespoons (30 ml) fresh lemon juice

Zest of 1 lemon

2 teaspoons vanilla extract

• 1 cup (150 grams) blueberries + 2 teaspoons all-purpose flour

Lemon Glaze:

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1 cup (120 grams) confectioners sugar

• 2 tablespoons (30 ml) fresh lemon juice use more or less as needed

Instructions

• Preheat oven to 350 degrees. Spray a 9x5 loaf pan with nonstick cooking spray and set aside.
• In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
• In a separate bowl, mix together the oil, sugar, sour cream, eggs, lemon juice, lemon zest, and vanilla extract until fully combined. Add the dry ingredients to the wet ingredients and mix until just combined.
• In a separate bowl, toss the blueberries with the 2 teaspoons of flour. Then, fold the blueberries into the batter.
• Pour the batter into the prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. If needed, cover loosely with foil for the last 10-15 minutes of baking to prevent excess browning.
• Remove from the oven and allow to cool for about 20 minutes in the loaf pan. Carefully remove from the loaf pan and transfer to a wire rack to cool completely.

To make the glaze:

• Once the bread has cooled, whisk together the confectioners' sugar and lemon juice. Start with two tablespoons of lemon juice and whisk well. If your mixture is too thick, slowly add up to one more tablespoon of lemon juice. You want the glaze to be thin enough to drizzle, but thick enough to set up on the bread. If the glaze is too thin, add more powdered sugar as needed.
• Using a spoon, drizzle the glaze on top of the bread and spread it around. The glaze should harden up a little more after about 15-20 minutes.

Lemon Meringue Pie

yields one 9" pie

Crust:
2 cups sifted flour
1 1/4 tsp  salt
1/2 cup wesson oil
1/4 cup cold milk

Mix flour and salt together.  In a cup, pour in oil and milk.  Do not mix!  Then, pour into flour and salt mixture.  Work dough into a ball. You can only stir it a little, then just push and shove the flour in.  Then it's ready to roll.  Bake at 350 for about 25 minutes. 
(Brush the crust with lightly beaten egg white during the last five minuets of baking to seal it.)

Filling:
1 cup plus one tablespoon granulated sugar
2/3 cup cold water
1/2 cup corn starch
3/4 cup lemon juice
2 teaspoons finely grated lemon zest (almost two lemons)
4 large egg yolks
pinch kosher salt

1 1/4 cups boiling water

Meringue:
4 large fresh egg whites, room temperature
1 tablespoon of cornstarch
1/4 cup water
1/2 cup sugar
1/2 teaspoon cream of tartar


Preheat your oven to 350°F and set a rack near the bottom of your oven.

Stabilizer for meringue:
Combine the cornstarch and water and then place over medium high heat stirring constantly until it has thickened into a gel (about two minutes) and set aside.

Meringue directions:
In a large bowl, lightly beat the egg whites and cream of tartar to dissolve. Begin beating on medium-low speed until foamy and begin slowly sprinkling the sugar in while beating, giving the sugar time to dissolve (this is very important). Continue to beat on medium speed until stiff glossy peaks form. Then add the corn starch gel and beat to combine.
 
Filling directions:
In a medium heavy bottom sauce pan, combine all the ingredients for the filling with the exception of the boiling water. Whisk until starch has dissolved and the mixture is thoroughly combined.

Whisk in the boiling water and then place the sauce pan over medium-high heat. Bring the mixture to a boil stirring gently with a silicone spatula or wooden spoon. Then reduce heat to medium-low and cook for up to one minute and no longer (it's done when it thickens), continuing to stir gently.

Immediately pour the filling into your prepared pie crust.

Right away, apply a large dollop of meringue. Spread the meringue to the edges of the pie.  Seal the pie completely by pressing the meringue against the crust. Add the remaining meringue and fluff (or smooth) with a spatula in such a way that pleases your own personal aesthetics.

Bake the pie for 12-15 minutes until golden brown. Do not over cook as this will cause beading on the top of your pie.  I let it cool almost completely on the counter before moving to the fridge.  Enjoy!


Recipe found HERE

Cranberry Christmas Cake

3 eggs
2 cups sugar
3/4 cup butter, softened
1 teaspoon vanilla
2 cups flour
12 oz fresh cranberries

Preheat oven to 350

Beat sugar and eggs with a mixer until slightly thickened and light in color, about 5-7 minutes.  The mixture should almost double in size and form a ribbon when you lofe the beaters out of the bowl.  (The eggs work as the leavening agent, so do not skip beating the eggs and sugar together.)  Add butter and vanilla, mix 2 more minutes.

Stir in the flour until just combined.  Add cranberries and stir to mix.

Spread in a buttered 9x13 pan.  Bake for 40-50 minutes or until very lightly browned and a toothpick inserted near the middle comes out clean.  Let cool completely before cutting.

Easy Hummus Without Tahini

Author: Hint of Joe's

Serves: 10

Ingredients:

• 2 15-ounce cans chickpeas (garbanzo beans), rinsed
• 2 clove garlic
• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon cumin
• 1/4 cup water
• 1 teaspoon salt
• 1/4 teaspoon paprika

Instructions:

1. Add chickpeas, garlic, olive oil, lemon juice, cumin, water, and salt to a food processor. Blend until smooth and creamy (if needed, add more water one tablespoon at a time and continue blending until it reaches your desired consistency).
2. Transfer to a bowl. Sprinkle with paprika before serving.

Notes:

For a smoother and creamier texture, remove the skins from the chickpeas by gently pinching them prior to step 1.

 

Bow Tie Pasta with Italian Turkey Sausage

Original recipe found here

1 lb Sweet Italian Sausage, sliced into 1/4" pieces (I used regular Italian sausage)
1 T olive oil
1 medium white onion, chopped
1 lb bow tie pasta
1 c light cream
1 c chicken broth
1/4 t paprika
6 oz garlic and herb flavored feta cheese (I used Laughing Cow Garlic and Herb cheese)
1 tomato, diced
2 t fresh basil, minced

Cook pasta according to package directions and drain well.

Preheat olive oil in a skillet for about a minute.  Cook turkey sausage according to package directions. Slice turkey into 1/4" pieces. (I sliced before cooking and cooked and browned the sausage in pieces.) Add onions and saute until translucent.

In a 2 qt saucepan, bring cream and broth to a boil over med-high heat.  Reduce heat to medium; add paprika and cheese, whishing constantly until cheese is melted and smooth.

Add sausage mixture and stir until heated through.

In a serving bowl, toss pasta with turkey sausage mixture.  Sprinkle with tomatoes and basil.

Oatmeal Chocolate Chip Cookies (Healthier)

2 sticks butter, softened
3/4 cup sugar
2 eggs
1 tsp vanilla
1 1/2 cups flour
1 tsp baking powder
sprinkle of salt
2 cups quick oats
1 c chocolate chips

Cream first 4 ingredients.  Mix flour and baking powder together.  Add to creamed ingredients.  stir in oats and chocolate chips.  Drop in teaspoonfuls on cookie sheet and bake.  375 for 8-10 minutes.

Beef Paprikash Casserole

2 Tablespoons oil
1 1/2 pound beef, cut into 1 1/4 inch cubes
2 large onions, thinly sliced
1 12 ounce package mushrooms, cut in half
2 Tablespoons paprika
1 Tablespoon flour
1 1/2 teaspoon salt
1/2 cup sour cream
1 1/2 cup water (or half water and half beef broth)

Brown beef in oil in a 5 qt dutch oven until well browned.  Remove beef and brown onions and mushrooms.  Stir in paprika; cook one minute.  Stir in flour and salt. Add beef back in, stir, and add water or broth.  Transfer to a casserole dish.  Cover and bake at 350 for 1 1/4 hours or until beef is fork tender, stirring once halfway through.  When meat is done, stir in sour cream.  Serve with mashed potatoes, rice, noodles, or dumplings.

*Sauce may need to be thickened a little more once meat is done.