It was big–nearly 700 people. And my amazing mom, baked ahead for weeks with the help of a friend’s big freezer– all kinds of breads and sweets, including this lemon bread. It was a homemade wedding–my seamstress of a sister sewed up my dress for $25. And I drew the invitations for a friend to print.
I don’t know why I’m going on like this. But the lemon bread got me to remembering…
It’s sweet and so lemony with the glaze on top– and with this recent addition of blueberries adds another bit of sweetness. I think you’d like it.
BLUEBERRY LEMON BREAD
1/2 cup canola oil*
1 cup sugar
1/2 cup milk
1 2/3 cups flour
1/2 tsp. salt
1 tsp. baking powder
peel grated off 1 lemon
6 oz. blueberries (about a cup)
juice of one lemon
1/4 cup sugar
Stir together the oil, sugar, eggs, and milk. Then mix in the flour, salt and baking powder. Finally blend in the lemon peel and blueberries.
Spoon the batter into a standard bread pan (I like to use two smaller 7″ pans) that has been sprayed with cooking spray.
Bake it in a 350 degree oven for 35 for 40 minutes until it is firm to the touch.
While the bread is still hot from the oven, stir together the lemon juice and 1/4 cup sugar. Drizzle it over the hot lemon bread and let it cool in the pan and soak up all the glaze.
This lemony bread just begs for a mug of tea and a book. Enjoy!
*The original recipe–from my mom– calls for 1/2 cup butter, melted in place of the oil. So if you want a richer loaf, butter it is! (I think the oil is A-OK).