Still trying to use up a crate of fresh ripe blueberries, I created this treat using blueberries, lemon juice, and cream.
It will make for a light summer dessert tonight and a delectable breakfast tomorrow morning.
- 1-½ cups flour
- 1 tsp baking powder
- 1 tsp sea salt
- ⅓ cup butter, melted and cooled
- 2 eggs
- 1/2 cup heavy cream or whole milk
- 1 tsp vanilla
- zest from 1 lemon
- juice from ½ lemon
- 1 pint fresh blueberries
In a large bowl, combine dry ingredients; set aside. In a medium bowl, combine butter, eggs, cream, vanilla, and lemon zest and juice, mixing well.
Preheat oven to 350°. Place parchment paper, cut to fit, on the bottom of a 9×5 loaf pan. Grease loaf pan with butter or spray with Pam.
Make a well in the dry ingredients and add wet ingredients. Mix until blended. Fold in blueberries. Transfer to prepared loaf pan.
Bake at 350° for an hour. Using a toothpick, check for doneness.
If you wish, glaze when cool with an icing made of powdered sugar, lemon zest, and lemon juice.