I’m going to the beach this weekend with some of my faves: my friends Micheal and Watson, along with Watson’s two-and-a-half-year-old daughter, Gretchen. Fun stuff for sure! We’ll hit the road tomorrow night and be there through Sunday afternoon.
In addition to beach essentials such as sunscreen, bathing suits, my Kindle, and the like, we’ve planned out our meals for the weekend so we could grocery shop in advance. One menu item I made sure to include was the blueberry lemon zest bread I made for the first time a couple of weekends ago when our families were in town for Kevin’s graduation from Wake Business School.
It’s especially appropriate for this trip since Watson was the one who sent me the recipe for this yummy bread. (Watson is astoundingly good at stumbling upon delicious new recipes to send my way.)
This bread is quick and easy to make and tastes much like a blueberry muffin in bread form. And how could I resist with such delightfully ripe blueberries I found at Trader Joe’s?:
- 2 cups all purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 stick unsalted butter, room temperature
- 1 cup sugar
- 2 eggs
- 2 cups blueberries (12 oz)
- 2 tsp lemon zest
- ½ cup plain yogurt, regular or lowfat
- Preheat the oven to 350 degrees. Spray a loaf pan with nonstick cooking spray and set aside.
- In a medium bowl, whisk together your flour, baking powder and salt. Add the blueberries and lemon zest and toss to combine.
- Cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the yogurt then the dry ingredients, mixing only until incorporated and being careful not to crush the blueberries.
- Scoop batter into your prepared loaf pan and bake for 1 hour 10 minutes, until golden brown. Let cool in the pan for 10 minutes before inverting gently onto a plate.
Can’t wait to enjoy this with my friends this weekend!: