Martha Stewart Knows Her Loaves

I am a baker. I love to bake.

I love baking even more when I have an excuse. This week my excuse is this: Eric is moving to Memphis for 2 months while he trains with Pinnacle Airlines (they fly under Delta) and since I will not be going with him, I'm going to send baked goods in my place to make sure he's taken care of.

There are four items I'm making to send:

1. Chocolate Chip Muffins
2. Zucchini Bread
3. Red Velvet Cupcakes
4. Blueberry-Lemon Bread

Today I'm going to share the recipe and photos of numero quatro: Blueberry-Lemon Bread! (I found this recipe in Martha Stewart Living.)

You'll need a mini loaf pan and the following ingredients:

1 stick butter

2 cups flour

1 ½ cups sugar

1 tbsp lemon zest

½ cup lemon juice

2 tbsp lemon juice

¾ cup heavy cream

1 tsp vanilla extract

¼ tsp baking powder

¼ tsp baking soda

Salt

2 large eggs

6 ounces blueberries (1 ¼ cups)

First, preheat your oven to 350. In a small saucepan over medium heat combine ½ cup sugar and ½ cup lemon juice. Simmer and stir occasionally until sugar dissolves and the syrup is thick (about 4 minutes). Let it stand while making cakes.

In a small bowl, combine heavy cream, remaining 2 tbsp lemon juice, and vanilla.

In a different bowl, whisk or sift flour, baking powder, soda, and ¼ tsp salt.

Now, in a very large red mixing bowl you bought from Wal-Mart a few years ago in a desperate search for something in which to make late-night munchie food, beat butter, lemon zest, and remaining cup of sugar until pale and fluffy. Add eggs one at a time, beating well after each addition. Beat in flour mixture in 3 additions, alternating with cream mixture. Gently fold in blueberries using a spatula.

Just before dividing batter into your pans, spray them with non-stick cooking spray. Divide batter evenly among pans.

Bake until a toothpick comes out clean (about 30 minutes).

Once the loaves are cool, take them out of the pans and brush the tops with the lemon syrup from your saucepan. This adds sweetness and moisture and all-around sinful deliciousness. Wrap up your loaves in wax paper or plastic wrap to store. They can also be frozen for later enjoyment; just take them out of the freezer and let them come to room temperature before eating!