My friend asked me to teach her how to bake.
“Sure,” I said. “What do you want to learn how to bake?”
“How about that blueberry [cream cheese] braid…?”
“Erm… that’s a sweet yeasted bread with two fillings, and takes two days to make. It’s probably not a good place to start if you’ve never baked before.”
We settled on baking this loaf of lemon blueberry bread instead.
Lemon Blueberry Bread
We were initially going to make muffins, but decided on baking a loaf instead. This meant it was baked in a 9×5 loaf pan at 350F for slightly over an hour, until a toothpick inserted in the center came out clean (if the toothpick comes out with batter sticking to it, it means that the loaf has not finished baking yet).
Ten minutes later…
This was an easy-to-make and delicious quick bread that worked well with the frozen blueberries I had on hand. Although I didn’t get around to posting this until now, it was actually baked on Mother’s Day and I think my mom would have loved to have some that day. Lemon zest + blueberries are one of her favourite combinations. So… Happy Mother’s Day, Mom! ❤
Since I can totally eat this for breakfast (and would have if I didn’t let my friend take the rest of it home with her), this is my submission for BreadBakingDay#10: Breakfast Breads hosted by the talented Melissa of Baking a Sweet Life. Be sure to check out her blog for a round-up of all the submissions on June 5th!
A big thank you goes out to Melissa for hosting a wonderful theme, and also to Zorra for starting this fun monthly event.
But you know, every day can be a bread baking day, right? =)