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Lemons and blueberries living harmoniously in a cake-y loaf. Oh yeah and it’s smothered in a tangy buttermilk icing. Word.
Preheat your oven to 350 F. Lightly spray and line (with parchment paper) an 8×5 loaf pan. Make sure the parchment paper hangs over two alternate edges of the pan. You’ll use this as a ‘handle’ to remove the bread from the pan when done. Set pan aside.
In a mixing bowl crack the two eggs. Add in the sugar, lemon juice and the melted and cooled butter and mix to combine. Set aside.
In a separate bowl, stir together the 1 1/2 cups flour, baking powder and salt.
Stir in the dry ingredients into the creamed mixture adding them alternately with the milk, doing this in thirds.
Put the blueberries into a small bowl. Toss the blueberries with the teaspoon of flour and gently fold them into the batter along with the 2 tablespoons of lemon zest.
Pour the batter into the prepared pan and bake for 55-60 minutes, or until a tester is inserted into the center of the loaf and comes back clean. The top and edges of the loaf should be golden.
Remove the bread from the oven. Let the loaf cool in the pan for 10-15 minutes. Run a butter knife along the edges of the loaf and then using the parchment paper “handles” carefully remove the loaf to a wire rack to finish cooling.
Prepare the icing by adding the buttermilk to the powdered sugar. Stir until smooth. Pour the glaze over the top of the loaf and use an offset spatula or knife to spread it over top.
Let it cool until the icing has hardened and slice into 12 servings.
This Low Fat Banana, Date & Nut Bread may be low on fat, but it’s not low on flavor! It’s perfect to enjoy with that morning tea or coffee. This recipe makes two loaves, one to eat now, and one to put in the freezer to enjoy later.
Better than Starbucks makes!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!