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- 1 1/2 cups blueberries, fresh or frozen
This blueberry bread has a hint of zesty lemon and the crunch of pecans. Fresh blueberries make
this homemade bread irresistible.
Directions
- Prepare loaf pan(s) by greasing and flouring. Preheat oven to 350° F.
- In a mixing
bowl, add the flour, sugar, baking powder, salt and baking soda. Stir until well mixed and then
make a well in the center. Set these ingredients aside.
In a small mixing bowl, add the egg
and beat slightly. Then add the milk, oil, and vanilla. Beat on low until ingredients are well
blended.
Pour the liquid ingredients into the well of the dry ingredients. Begin to stir the
outer edge of dry ingredients into the center of liquid ingredients. Stir only until the dry
ingredients are moistened.
Add and fold in the lemon zest and pecans. Save about 1 to 1 1/2
teaspoons of pecans to sprinkle on top of the loaf before baking. Carefully fold in blueberries
just until evenly distributed to avoid berries bleeding throughout batter. If using frozen
blueberries, fold in while they are still frozen.
Pour batter into prepared loaf pan(s). Lightly
press evenly into pan(s) and then sprinkle the top with reserved pecans.
Place the bread
in the preheated oven. If baking larger single loaf, bake for 60 to 70 minutes. If baking
two smaller loaves, bake for 40 to 50 minutes. Check for doneness by inserting a toothpick into
center of the loaf. Toothpick should come out clean when bread is done.
When done, remove
from the oven and place on a rack to cool. Cool completely before removing from pan. Slice
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