Here is Kat’s silly tip for the day, which you probably already know, but I am going to tell you again. When making muffins or quick breads, has it ever happened to you that the “stuff” (i.e. blueberries, chocolate chips, nuts) all gravitates to the bottom and then you have a nice top but everything else ends up in a gooey mess? solution: toss the berries, chocolate chips and/or nuts with a couple of spoonfuls of flour, creating a light coating. Then mix them into the batter. This makes the “stuff” grippier and it doesn’t all sink to the bottom!
Ingredients
for the bread
1/2 cup melted butter
1 cup white sugar
2 eggs
1 teaspoon lemon extract
2 cups + 2 tablespoons all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2/3 cup milk
2 tablespoons grated lemon zest
1 cup fresh or frozen blueberries
for the lemon glaze
2 tablespoons freshly squeezed lemon juice
1/2 cup powdered sugar
Directions
Preheat oven to 350F. Create a parchment paper sling for your 9×5 inch loaf pan and spray liberally with baking spray.
In a mixing bowl, beat together butter, sugar, eggs, and lemon extract. In a separate bowl, combine flour, baking powder, baking soda and salt; stir into egg mixture alternately with the milk.
In the same bowl where you combined flour, add blueberries and toss them in 2 tablespoons of flour. This will help prevent blueberries from sinking. Fold in lemon zest, and blueberries into the batter. Do it carefully and quickly. Pour batter into prepared pan.
Bake for about 60-70 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 40 minutes on a wire rack. Release the bread from the pan and let cool completely.
For the lemon glaze: Combine freshly squeezed lemon juice and powdered sugar in a small bowl and beat, using electrical mixer, until smooth glaze forms. Drizzle the top of the bread with the glaze. Some of the glaze will go down the sides of the bread.
