Fresh Blackberry and Meyer Lemon Bread livebakelove.blogspot.co.nz/2014/03/fresh-blackberry-meyer-lemon-bread.html Fresh Blackberry & Meyer Lemon Bread In case you havent noticed, I am in love with Meyer Lemons so I am taking every opportunity to enjoy them these last few weeks while theyre still in season. This Fresh Blackberry and Meyer Lemon Bread will remind you of spring time even in the dead of winter- its light, airy and absolutely delicious! Makes Three 6 Loaves or one 9 Loaf ** Note - I used 4 small meyer lemons for this recipe ** Tip - zest the lemons before extracting the juice Bread Ingredients: 1 1/2 cups all purpose flour sifted 1 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1/4 cup sour cream 1 tablespoon fresh meyer lemon zest 1/4 cup fresh meyer lemon juice 1 teaspoon vanilla extract 1 cup unsalted butter, softened 1 1/4 cups granulated sugar 4 large eggs, room temp 3/4 cup fresh blackberries, cut into chunks Glaze Ingredients: 1 tablespoon unsalted butter, softened 1 cup powdered sugar 1/2 teaspoon meyer lemon zest 1 tablespoon fresh meyer lemon juice (+ more if needed) Directions: Preheat oven to 325. Prepare a 9x5 loaf pan (grease and flour). I used three 6 paper loaf pans. In a small bowl, combine the flour, baking powder, baking soda, salt. Set aside. In another small bowl, combine the sour cream, lemon juice, lemon zest and vanilla extract. Set aside. In the bowl of your electric stand mixer fitted with the paddle attachment (or using your electric hand mixer), beat butter and granulated sugar until light and fluffy (approx. 2-3 minutes). Scrape down the sides and bottom of the bowl. Add eggs one at a time and mix at low speed just until combined after each addition. Scrape down the bottom and sides of the bowl as needed. At low speed, mix in 1/3 of the flour mixture, then half of the sour cream mixture. Repeat ending with the last 1/3 of the flour mixture. Mixing only until just combined after each addition to prevent overmixing. Gently fold in the blackberries. Scoop the batter into the prepared pan(s) and spread into an even layer. Place pan on baking sheet and bake until a tootpick inserted in the center comes out clean. My three 6 loaves took approx. 40-45 minutes. A 9 loaf may take from 60-80 minutes depending upon your oven. Tip: Check for doneness towards the beginning of the bake time. If the tops of your loaves get too brown before they are done, tent with foil to prevent over browning. Remove from oven and allow to cool on wire cooling rack. While the bread is cooling, prepare the glaze: Mix all ingredients in a small bowl until combined. Add more fresh lemon juice as needed. The glaze should be a thick, drizzling consistency. Drizzle the bread with glaze & enjoy! Store leftovers tightly wrapped for up to 1 day.
Posted on: Thu, 06 Mar 2014 23:56:35 +0000