Food

Blueberry Bread with Lemon Curd

Okay, so between strawberry shortcakestrawberry salsa, and now this blueberry bread, I think it’s clear that I’m fangirling over summer fruit.

But there are worse things to fangirl over, right??

And look at this loaf.

lemon blueberry bread

There is something magical that happens to blueberries once they’re baked. Sure, fresh ones start out plump and flavorful and delicious, but throw them in the oven and WOW. Somehow their flavor intensifies exponentially. And the color. Oh, the color.

blueberry loaf with lemon curd

Other great news? There’s lemon curd to spread all over your bursting blueberry bread: An intensely lemony spread that is dangerously easy to make. Because lemon and blueberry should be best friends.

homemade lemon curd

Blueberry Bread with Lemon Curd

  • Time: 90 minutes
  • Difficulty: Medium
  • Print

Lemon blueberry loaf smeared with a sweet, lemony spread. An easy and delicious make-ahead breakfast or dessert.

Ingredients

For the bread:

  • 1 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup unsalted butter, melted
  • 1 cup sugar
  • Juice of 1 lemon (2-3 tablespoons)
  • 2 eggs
  • 1/2 cup milk
  • 1 cup fresh blueberries

For the curd:

  • 1 large lemon, zest and juice
  • 1/2 cup sugar
  • 3 tablespoons unsalted butter, softened
  • 2 eggs
  • pinch of salt

Directions

For the bread:

  1. Preheat oven to 350 degrees.
  2. Combine flour, baking powder, and salt in a medium mixing bowl. Set aside.
  3. In a large bowl, beat together butter, sugar, lemon juice, eggs, and milk until combined. Gradually add in dry ingredients, beating well after each addition. Fold in blueberries.
  4. Transfer mixture to a buttered 8×4″ loaf pan. Bake for 60-70 minutes, until a toothpick inserted into the middle of the loaf comes out clean. Allow to cool for 10 minutes before inverting to remove from the pan. Cool on a rack.

For the curd:

  1. Remove the zest of the lemon with a vegetable peeler, being careful to avoid the white pith.
  2. Combine the zest and sugar in the bowl of a food processor fitted with the steel blade. Pulse for about a minute, until the strips of zest are finely ground and combined with the sugar. Transfer mixture to a medium mixing bowl and add butter. Beat until combined. Add the eggs, lemon juice, and salt. Beat until combined.
  3. Transfer mixture to a medium saucepan heated over medium heat. Stir constantly until thickened, about 5-7 minutes. Don’t worry if the mixture begins to curdle – Whisk vigorously until smooth and thickened, adjusting heat as necessary. Once thickened, remove from heat and strain through a fine mesh strainer. Chill until ready to use.

lemon blueberry bread

Bread adapted from Taste of Home
Curd adapted from Ina Garten

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