Lemon Glazed Blueberry Bread
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
3mini loaves 20minutes
Cook Time
30minutes
Servings Prep Time
3mini loaves 20minutes
Cook Time
30minutes
Ingredients
Blueberry Breads
Lemon Glaze
Instructions
  1. Pre-heat the oven to 350 degrees and spray three mini loaf pans with baking spray.
  2. Beat olive oil, sugar and eggs together using an electric mixer. Add vanilla. Add the creme fraiche and combine well.
  3. In a separate bowl, mix together the flour, baking powder, baking soda and salt.
  4. Add the dry ingredients to the wet and don’t over mix.
  5. 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.
  6. Bake in the pre-heated oven for approximately 30 minutes until the bread is golden and firm to the touch.
  7. 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.