THERE’S SOMETHING about summertime in Texas that just screams “lemons!” Maybe it’s the quality of light or the fact that sunset isn’t until well past 8pm these days, leaving the days bright and crisp far beyond what they ought to have rights to. The wash of light that comes into our kitchen nook at 6pm is so beautiful, so joyful that I keep thinking about lemons, and lemonade, and lemon zest, and lemon bars, and and and.
I’ve been inspired by the blueberry supply at HEB — the blueberries are small and rich, and they look so wholesome arranged next to a lemon or two. So, after getting my library card from the local public library (which involved, somehow, getting dragged into a conversation with a 50-something-year-old patron about how I look just like his dead sister Esther), I came home with no plans beyond tea, a game of Scrabble, and a spot of baking. And nothing, of course, would do but to use the blueberries at the back of the fridge (they’re hidden behind strawberries and raspberries) and see if I couldn’t pair them with something suitably lemony.
After making The Homesick Texan’s grapefruit and pecan sheet cake with D last month, I’ve been dying to use more citrus zest. So there’s a splash of lemon peel in this. I’d say feel free to bump it up if you choose, or even add nuts — but this simple bread is pretty prime all by itself, and it tastes just like the light looks right now: golden and spry and full of promise.
Lemon Blueberry Bread
- 1/3 c butter, melted
- 1 c sugar
- 2 eggs, beaten
- 3 tbsp lemon juice
- 1 1/2 c flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 c milk
- 2 tbsp grated lemon peel
- 1 cup fresh blueberries
For the glaze:
- 2 tbsp lemon juice
- 1/4 cup sugar
Preheat oven to 350F; grease a loaf pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs and lemon juice.
In a separate bowl, combine the flour, baking powder, and salt. Stir into the egg mixture alternately with the milk. Beat well after each addition to ensure a good mix. Fold in the lemon peel and blueberries.
Pour into the loaf pan and bake for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before transferring out of the pan.
Combine the glaze ingredients and drizzle over the warm bread. Let the bread cool completely (which also allows the glaze to soak in a little) before serving.