Introduction: Fancy Blueberry Bread With Homemade Lemon Curd
Homemade lemon curd has been a family favorite for many years, as well as this blueberry bread recipe. They are delicious together or separately. Yes, we have been known to eat the lemon curd with a spoon :) Enjoy!
- 2 eggs
- 1 cup sugar
- 1/2 cup vegetable oil
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup sour cream
- 1 cup fresh or frozen blueberries
- 3 eggs
- 1/2 cup lemon juice
- 1 cup sugar
- 1/4 cup softened butter
Step 1: Mix Wet Ingredients
Mix the eggs, sugar, oil, and vanilla.
Step 2: Combine Dry Ingredients
In a separate bowl, combine the flour, salt, baking soda, and baking powder.
Step 3: Add the Dry Ingredients and Sour Cream to Wet Ingredients
Add the dry ingredients to the wet ingredients alternately with the sour cream. Mix until a nice batter is formed.
Step 4: Fold the Blueberries Into Batter
Gently fold the blueberries into the batter.
Step 5: Spoon Into Prepared Pan, Bake
Spoon the batter into a greased 9"x5" or 8"x8" baking pan. For the 9"x5" baking pan, bake at 350 degrees Fahrenheit for over an hour; until a toothpick inserted in the center comes out clean. Adjust the baking time for a 8"x8" pan.
Step 6: Make Lemon Curd
Combine the eggs, sugar, and lemon juice in a small saucepan, and whisk thoroughly. Turn the heat on low, and add the softened butter. Whisk continuously until the butter is melted and the mixture begins to thicken. ***It is important to 1) keep the heat low, and 2) whisk continuously, as the egg will form chunks otherwise!*** Remove from heat when the sauce will coat the back of a metal spoon.
Step 7: Enjoy!
Top the bread with lemon curd while they are both still warm or after they cool. It is delicious both ways :)
Store lemon curd in the refrigerator. Also good on lemon poppyseed muffins!
Participated in the
Bread and Soup Speed Challenge