This Lemon blueberry bread is bursting with  deliciousness! Sweet juicy blueberries and tangy lemon complement each other well. Lemon glaze on top of the bread makes it divine and scrumptious. It’s a perfect breakfast bread with coffee or tea.

Ingredients:

2 eggs

2 cups  flour + 1 tablespoon divided

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup butter room temperature

2 teaspoons vanilla extract

1 cup sugar

1/2 cup sour cream*

1/3 cup milk*

zest of 2 lemons

juice of 1 lemon

1 cup blueberries

Glaze:

1 cup powdered sugar

2-3 tablespoons lemon juice

zest of 1 lemon

* you can sub in greek yogurt

 

Directions:

Pre heat oven to 350.

Spray 8×4 loaf pan with cooking spray.

In small bowl, toss blueberries with 1 tablespoon flour.

In a large bowl, whisk together flour, baking powder, and salt. Set aside.

In a separate bowl, mix together the butter, vanilla, eggs, sugar, sour cream,milk, lemon zest, and lemon juice.

Combine the wet and dry ingredients, just until smooth. Do not overmix or your bread will come out tough.

Gently fold the blueberries into the batter.

Pour batter into prepared loaf pan and bake for 50-55 minutes. The bread will be finished when a toothpick inserted into the center comes out clean.

Once bread is finished, remove from oven and allow to cool for about 10 minutes in the loaf pan. Remove from loaf pan and transfer to a wire rack to cool completely.

Once bread has cooled, whisk together the powdered sugar, lemon juice and zest. Start with one tablespoon of lemon juice and whisk well. If your mixture is too thick, slowly add up to one more tablespoon of lemon juice. You want the glaze to be thin enough to drizzle, but thick enough to set up on the bread.

Using a spoon, drizzle the glaze on top of the bread. The glaze should harden up a little more after about 15-20 minutes.

 

Adapted from Livewellbakeoften.com

 

[amd-zlrecipe-recipe:147]

 

Easter bread(paska/kulich) is a Russian traditional classic Easter bread. It’s made of sweet yeast dough mixed in with dried fruit like raisins.This recipe comes from my grandmother (Moms Mom),that passed away long time ago,who was an awesome cook and famous for her borscht recipe.Now I think you can see where I got love for cooking….It passes along the line I guess.

Easter bread is made with lots of egg yolks and butter.Similar to brioche or Italian Panettone.It’s a richer version of sweet bread yet is wonderfully light and soft and sweet.Traditional Easter bread is made in round cylinder type molds.But,really it doesn’t matter what shape it is.I like to use regular bread pan or spring foam pan or even muffin pan.I also made some personal breads using a small round mold from Sur La Table ( .40 cents each or .75 for larger one).So you can get panettone molds or choose any mold /pan you like.This recipe is my favorite.It stays fresh like from day 1 (not dry) for few days for sure.

Ingredients:

10 egg yolks

2 cups warm milk

1 tablespoon + 1 teaspoon yeast

1 cup sugar

1 1/2 cup melted butter (3 sticks)

1 tablespoon vanilla

1/2 teaspoon salt

1 1/2 tablespoons oil

2 cups + 4 cups canadian flour (highly recommended)*

1 -1 1/2 cup raisins (I prefer jumbo or golden raisins) soaked in hot water for 10 min and drained.

* If you can’t get canadian flour ,your second choice would be bread flour, and third choice all-purpose flour. Most Russian stores and Winco Foods carry Canadian flour.

Glaze:

2 cups powdered sugar

3 tablespoons choice of milk,heavy cream,squeezed lemon juice,or squeezed orange juice

 

Directions:

Combine warm milk with 2 cups flour and yeast.Mix well and set aside covered.

In a stand mixer,whip egg yolks with sugar.

Gradually add vanilla,salt,oil and butter to egg yolks.Add milk and flour mixture to egg yolk and butter.Mix until well combined.

Replace whisk attachment with dough hook attachment.

Add in 4 cups of flour and raisins.

Mix dough well.

Cover dough with plastic cover and towel.

Place the bowl with dough in the warmest place in your house or microwave (don’t turn it on).Let the dough rise(about 2 hours).

Divide dough among all molds and let it rise.(about 20 minutes)

Heat oven to 325 degrees.

Bake for about 30-40 minutes depending on the size of your molds and until the outside is golden brown.

To make glaze:

Combine powdered sugar with milk,cream,lemon juice,or orange juice.

Apply to the tops of easter bread/paska when cooled at room temperature.

Combine warm milk with 2 cups flour and yeast.Mix well and set aside covered.

In a stand mixer,whip egg yolks with sugar.

Gradually add vanilla,salt and butter to egg yolks.Add milk and flour mixture to egg yolk and butter.Mix until well combined.

 

Replace whisk attachment with dough hook attachment.Add in 4-5 cups of flour and raisins.

Mix dough well.

Cover dough with plastic cover and towel.Place the bowl with dough in the warmest place in your house or microwave (don’t turn it on).Let the dough rise(about 2 hours).

Divide dough among all molds filling them half way.Heat oven to 325 degrees.Bake for about 30-40 minutes depending on the size of your molds and until the outside is golden brown.

 

When cooled at room temperature,remove from molds and apply glaze.Add sprinkles if desired.

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