Blueberry Lemon Bread

 

My niece Alura recently made this amazing Blueberry Lemon Bread. I am very happy to have her as my featured guest this week.

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon  salt

1/2 cup oil (coconut, vegetable, or canola)

1 cup granulated sugar

1 cup sour cream ( or plain Greek yogurt)

2 large eggs

2 tablespoons fresh lemon juice

Zest of 1 lemon

2 teaspoons vanilla extract

1 cup blueberries +2 teaspoons all-purpose flour

Lemon Glaze

1 cup confectioners sugar

2 tablespoons fresh lemon juice (use more or less as needed)

1.  Preheat oven to 350. Spray 9x5 inch loaf pan with nonstick cooking spray.

2. In large bowl, whisk together the flour, baking powder, and salt. Set aside.

3. In a separate bowl, mix together the oil, sugar, sour cream, eggs, lemon juice, lemon zest, and vanilla extract until fully combined. Add the dry ingredients to the wet ingredients and mix until just combined.

4. In a separate bowl, toss the blueberries with 2 teaspoons of flour. Then, fold the blueberries into the batter.

5. Pour the batter into the prepared loaf pan and bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean. If needed, cover loosely with foil for the last 10-15 minutes of baking to prevent excess browning.

Alura notes that it is important to toss the blueberries with the flour, if not the blueberries sink to the bottom of the batter while baking. She also does not always the Lemon Glaze especially if she is cutting back on sugar.

Thank you, Alura for a great recipe.

Recipe made by Alura Acosta, NC

Photo Credit Alura Acosta

Yum

Monkey Bread

When you need something sweet, amazing, and super simple.

3 cans buttermilk biscuits (the non-flaky ones)

1 c. sugar

2 tsp. (to 3 teaspoons) cinnamon

2 sticks butter

1/2 c. brown sugar

Preheat the oven to 350 degrees.

Open up all three cans of biscuits and cut each biscuit into quarters.

Next, combine the white sugar with 2-3 teaspoons of cinnamon. (3 teaspoons of cinnamon gives it a fairly strong cinnamon flavor. If you’re not so hot on cinnamon, cut it back to 2 teaspoons.) Dump these into a 1 gallon zip bag and shake to mix evenly.

Drop all of the biscuit quarters into the cinnamon-sugar mix. Once all the biscuit quarters are in the bag seal it and give it a vigorous shake. This will get all those pieces unstuck from one another and nicely coated with cinnamon-sugar. Spread these nuggets out evenly in the bundt pan.

At this point, you’re going to want to melt the two sticks of butter together with ½ cup of brown sugar in a saucepan over medium-high heat. This can be light or dark brown sugar. Cook butter/sugar mixture, stirring for a few minutes until the two become one. Once the brown sugar butter has become one color, you can pour it over the biscuits.

Bake for about 30-40 minutes until the crust is a deep dark brown on top. When it's finished cooking, remove it from the oven. If you have the willpower, allow it to cool for about 15-30 minutes before turning it over onto a plate.

Recipe Credit Ree Drummond 

Yum