Blue Ribbon Lemon Bread with Oregon Blueberry Sauce

   
     BREAD:

  • 1/2 cup butter, softened
  • 1 cup Splenda or sugar
  • 2 eggs
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons grated lemon peel
  • 1/2 cup milk or soy milk
  • 1 1/2 cups all-purpose flour or gluten-free flour
  • 1 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • GLAZE:
  • 3 tablespoons lemon juice
  • 2/3 cup powdered sugar
  • Blend first six ingredients in a medium mixing bowl on low until blended well with a hand mixer.  In another bowl, combine flour, baking powder and salt.  Grease an 8″ x 4″ bread pan and pre-heat oven at 350*.  Add dry ingredients to wet ingredients and pour into prepared baking pan when blended together well.  Bake for approximately 30-40 minutes depending on your oven.  Remove bread from pan after 20 minutes and allow to cool.  Mix lemon juice and powdered sugar in a bowl very well and pour over cooled bread, allowing it to run over the edges.  The glaze will soak into the bread and add to the sweet, lemon flavor.
    I topped with Oregon Blueberry Sauce
    In a saucepan over medium heat, combine:
    1 cup Splenda or sugar
    1 T. plus 1 t. cornstarch
    Slowly add 1/3 cup water
    And 2 1/2 cups of fresh or frozen blueberries
    Bring to a gentle boil, and once the mixture is bubbling stir without stopping for a couple minutes.  The sauce will thicken as it cools.  Stores well in the refrigerator for later, and makes an excellent topping for french toast, crepes, pancakes, ice cream etc…I’d like to say this serves a whole bunch of folks, but in my house, I need to make double since this serves about 4.

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    Comments

    1. This sounds really good!!

    2. It is!!! I like to keep the blueberry sauce on hand to top vanilla ice cream or pancakes. YUM!!

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