Food Feature: How to make a Lemon-blueberry loaves
My Online Journalism Blog
Melissa Wong
Ingredients for 2 loaves:
1 lemon
1 cup of milk
4 cups of flour
2 cups of
blueberries
1 cup of butter,
softened
½ tsp baking soda
½ salt
2 ½ granulated
sugar
2 eggs
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| Let the loaf and muffins cool. Once cooled, they are ready to eat. Melissa Wong/My Online Journalism Blog |
Directions:
Wash and zest lemon.
Mix lemon zest and
milk in a bowl.
Squeeze juice from
the lemon and add it to milk and zest bowl.
Leave lemon
mixture to sit for 10 or 15 minutes.
Preheat oven to
350 degrees Fahrenheit.
Add spoonful of
flour to 2 cups of frozen blueberries in a zip-lock bag. Shake bag so all the
blueberries are covered in flour.
Mix flour, baking
soda, and salt in a large bowl.
Create a well in
the flour mixture.
Cream sugar and
butter together in a medium bowl, then mix in eggs.
Transfer the
waiting lemon mixture into medium bowl and mix together for even consistency.
Combine wet
ingredients with dry ingredients.
Add flour-covered
frozen blueberries to the mixture and fold berries into mixture.
Place parchment
paper in a loaf pan and add mixture.
A second loaf can
be made or, you can make muffins.
Bake the loaf for 50
or 60 minutes and bake the muffins for 20 minutes.
Use cake tester to
see if load is done.
Remove loaves and
muffins from the oven and lay them on a tray to cool for 10 minutes.
Tip 1: Cover the loaves
and muffins with a glaze once they are cool. The glaze is made with ½ cups of
confectioner’s sugar and 1 tbsp lemon juice. It will be pourable but thick like
honey. Take a spoonful at a time and drop it on top of load so it drips down
the sides.
Tip 2: When
picking blueberries, clean them, put them in a zip-lock bag, lay it flat in the
freezer with the blueberries spread out, and freeze the blueberries to use
later.
©Melissa Wong
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