I am and have been completely enthralled by lemons and blueberries lately. It seems that I want to put them in everything. Perhaps it’s the brightness of the lemon rind, or the wonderful color a melted blueberry brings to a dish. I know this combination may sound odd to some, but to those who naysay without trying: I beg you to consider the wonders that came of mixing strawberries and rhubarb, lemons and poppy seeds, or bananas and walnuts. Lemons and blueberries were destined for a civil union! Especially with summer coming on.
This bread isn’t really “bread,” in case you were wondering. This is as much “bread” as a muffin is a cupcake. It’s a lot like banana bread, meaning that it’s basically cake. That being said, it’s moist (even days later), sugary, and delicious and yet, I’m sure you can convince yourself, like I have, that because it’s not technically cake, that it’s wholesome enough to eat for breakfast. Three chins later, you’ll still be glad you did it.
(makes one 5″ x 9″ loaf)
1 and 1/2 cups unbleached all purpose flour
1 tsp baking powder
1/4 tsp salt
6 tbsp vegan butter, at room temperature (I used: Earth Balance Buttery Sticks)
3/4 cup organic sugar
2 flax seed eggs (2 tbsp ground flax seeds and 4 tbsp water)
1/2 tsp pure vanilla extract
1 tbsp grated lemon zest
1/2 cup almond milk (or your favorite non-dairy milk)
3/4 cup frozen blueberries (if using fresh, use 1 cup)
Lemon Sugar Glaze:
1/4 cup organic sugar
2 tbsp fresh lemon juice
Spray/grease a 5″ x 9″ bread pan with oil. Preheat the oven to 350 F.
In a small bowl whisk together the ground flax seed and water to make the flax eggs. Set aside to thicken.
In a separate bowl, combine the flour, baking powder and salt. Set aside.
In a large bowl, combine the butter and sugar using an electric mixer on low until the mixture becomes light and fluffy, almost a sand-like consistency. Pour the flax eggs in and mix until well combined. Next, add the vanilla extract and lemon zest and mix until well combined. Add the flour mixture, half cup at a time, and blend until well incorporated. Add the milk in two batches until just combined. Gently fold in the blueberries.
Scrape the batter into the prepared bread pan and bake for 60-65 minutes, or until a toothpick inserted in the middle comes out clean.
While the bread is baking (and towards the last few minutes before it is done), make the glaze. In a small saucepan combine the fresh lemon juice and sugar. Bring to a boil, stirring constantly until the sugar dissolves. Remove from heat immediately after sugar dissolves.
Remove the bread from the oven and place it on a wire rack, while still in the bread pan. With a toothpick, poke a bunch of holes randomly on top of the bread. Brush the bread with the hot glaze, or gently pour it on top if you don’t have a brush. Let the bread cool in the pan, on the rack, for 30 minutes. Gently remove the bread from the pan and place on the wire rack to cool completely.
Recipe adapted from: “The Cake Bible” by Rose Levy Beranbaum