A Taste of Yellow: Lemon Blueberry Bread

Barbara from Winos and Foodies has organized "A Taste of Yellow" in support of LIVESTRONG DAY, a day—May 16—that works to raise awareness about cancer issues.

Cancer is a disease that knows no boundaries and doesn't discriminate against gender, age, or ethnicity. It touches everyone whether you are a survivor, a friend or family to a survivor, or someone who has lost a loved one to it—and I haven't been immune to its impartiality. But it is because cancer affects so many in so many ways that it is even more important we do what we can to fight it on all levels by being educated, raising awareness, and supporting a cure.

My taste of yellow, yellow food is Lemon Blueberry Bread. I make this bread a lot, especially when blueberries are in season. It's one of my favorite recipes and is from a small (size) book called "Totally Teabreads" by Barbara Albright and Leslie Weinder. It makes one loaf, but I usually double the recipe and make a nice, full-size bundt cake.




LEMON BLUEBERRY BREAD

2-cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 container (8 oz.) lemon yogurt at room temperature
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
1/2 unsalted butter at room temperature
1 cup granulated sugar
2 large eggs at room temperature
1 1/2 cups fresh or frozen unsweetened blueberries

Lemon Drizzle (Optional)

3 to 4 tablespoons sifted confectioners' sugar
1 teaspoon freshly squeezed lemon juice

1) Preheat oven to 350˚ F. Butter a 9 X 5 X 3-inch loaf pan.
2) To prepare bread: In a medium-size bowl, stir together flour, baking poweder, baking soda, and salt. In a small bowl, stir together yourt, vanilla, and lemon peel, until blended.
3) In a large bowl, and using a hand-held electric mixer, cream together butter and sugar until blended. One at a time, add eggs, beating well after each addition. In three additions each, alternately beat in flour mixture and yogurt mixture, beating just until combined. Stir in blueberries.
4) Scrape batter into prepared pan and spread evenly. Bake for 55 to 65 minutes, or until a cake tester inserted in center of bread comes out clean.
5) Remove pan to a wire rack. Cool for 10 minutes before removin bread from pan; finish cooling on rack.
6) To prepare lemon drizzle: In a small bowl, stir together 3 tablesppons of confectioners' sugar and lemon juice. Add more confectioners' sugar, if necessary, so that mixture is thick enough for drizzling. Drizzle mixture over the top of the loaf. Store completely cooled bread in an airtight container at cool room temperate.