Sometimes things just don't go right in the kitchen. Last week, it was as if a bomb exploded in my oven. As smoke rose and the aroma of burnt blueberry bread swirled about the kitchen, I watched a disaster form in my new oven.
| Servings | Prep Time |
| 3 mini loaves | 20 minutes |
| Cook Time |
| 30 minutes |
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Sometimes things just don't go right in the kitchen. Last week, it was as if a bomb exploded in my oven. As smoke rose and the aroma of burnt blueberry bread swirled about the kitchen, I watched a disaster form in my new oven.
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Ingredients
Blueberry Breads
- 1 3/4 cups flour
- 2 tsp baking powder
- 1 tsp salt
- 1/2 cup olive oil
- 1 cup sugar
- 1/2 tsp lemon powder (or zest from one lemon and a tablespoon of lemon juice)
- 1/2 cup creme fraiche (or sour cream)
- 2 tsp vanilla extract
- 1 1/2 cups blueberries fresh, washed
Lemon Glaze
- 3/4 cup confectioners sugar
- 2 tbs milk
- 1/2 tsp lemon powder King Arthur (or 1 tsp. lemon juice)
Servings: mini loaves
Instructions
- Pre-heat the oven to 350 degrees and spray three mini loaf pans with baking spray.
- Beat olive oil, sugar and eggs together using an electric mixer. Add vanilla. Add the creme fraiche and combine well.
- In a separate bowl, mix together the flour, baking powder, baking soda and salt.
- Add the dry ingredients to the wet and don't over mix.
- Using a rubber spatula, scrape the sides of the bowl and make sure the batter is combined. Fold the blueberries into the batter and distribute to the three prepared pans.
- Bake in the pre-heated oven for approximately 30 minutes until the bread is golden and firm to the touch.
- While bread is cooling, combine the confectioners sugar, milk and lemon powder (or l1/2 tsp lemon zest and 1 teaspoon lemon juice) to create the glaze. Drizzle over the cooled breads.
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