Not too sweet, Spiced Lemon Blueberry Bread is lovely enjoyed with fresh butter over afternoon tea. This recipe makes excellent use of preserved lemons (a link to that recipe is provided below). If you don’t have preserved lemons, you can mimic the flavor in this recipe by substituting 1 tablespoon lemon juice + 1 teaspoon lemon zest + 1/4 teaspoon cinnamon.
Ingredients (Makes 1 loaf)
2 cups flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
2 eggs, beaten
3/4 cup skim milk
1/4 cup applesauce
3/4 cup blueberries (fresh or frozen)
2 tablespoons preserved lemons, rinsed and finely diced
Directions
Step 1) Grease loaf pan well and coat with flour. Set aside.
Step 2) Combine all dry ingredients and mix well.
Step 3) Combine egg, milk, and applesauce in a separate bowl and mix well.
Step 4) Add wet ingredients to dry ingredients and stir until moistened. Don’t get carried away… it’s OK if the batter is a little bit lumpy!
Step 5) Gently fold in blueberries. Save a dozen blueberries for the next step.
Step 6) Transfer batter to loaf pan. Sprinkle top with a bit of sugar and a few extra blueberries if desired.
Step 7) Bake at 350 degrees for 50 minutes or until a toothpick inserted near the center of the loaf comes out clean. Cool and enjoy!
Crowded Earth Kitchen 