Featured Recipe
Lemon Blueberry Quick Bread
By Kate
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A handheld loaf with tangy lemon zest replacing vanilla in the wet mix, using buttermilk instead of regular milk for a tender crumb. Wheat flour cuts through some richness, balanced with brown sugar swapping white sugar for deeper flavor. Blueberries tossed in arrowroot starch prevents sinking better than flour. Baking powder and baking soda proportions shifted for optimal rise. Optional coarse sugar sprinkled on top before baking adds crunch. Bake till golden brown, knife should come out clean but moist crumbs cling slightly. A final brush of melted butter keeps crust soft and aromatic. Adjust times based on aroma and crust color not just minutes.
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Prep:
10 min
Cook:
48 min
Total:
Serves:
10 servings
breakfast
snack
baking tips
dessert
Introduction
Stumbled on the blueberry quick bread riff. Not your usual sweet with vanilla beans, this one gets a tweak — lemon zest and buttermilk shake things up, adding brightness and tang that cut richness. That brown sugar swap is subtle but noticeable — deeper caramel notes. Whole wheat pushes it closer to breakfast territory, but keep it light. Arrowroot starch, not just flour, coats those berries to keep them from all sinking to the bottom — crucial for even fruit distribution. Timing shifts a bit, oven at 345°F instead of 350°F to allow crust to set slow and not scorch edges. Watch that golden color and aroma for signals — don’t obsess over the clock. Brush melted butter right after baking while loaf’s piping hot locks in moisture and keeps crust soft but crispish. Best sliced after cooling fully or else crumb’s gummy. Freeze with care if needed. Treat like a handheld cake with rustic charm, not a delicate French loaf.
Ingredients
About the ingredients
Using a combo of all-purpose and whole wheat flour balances texture and flavor — whole wheat gives nuttiness but too much results in dryness. Brown sugar punch makes crumb moister and richer than white sugar, but adjust depending on sweetness in your berries. Buttermilk acid reacts with baking soda for that tender lift few quick breads manage well; if you can’t find buttermilk, add a teaspoon lemon juice to regular milk, let sit briefly. Arrowroot starch is preferred to flour for dusting berries to stop sinking — it thickens batter less, keeping light loaf. Lemon zest and fresh juice used here instead of vanilla swaps aroma and flavor profiles to a bright, fresh note. Vegetable oil keeps crumb moist and neutral, but melted butter can swap for richer taste if desired. Coarse sugar topping optional but delivers a rustic crunch, no corn syrup sugary glaze needed here.
Method
Technique Tips
Preheat lower than normal, 345°F rather than 350°F. Slower bake lets crust develop a deep golden hue without darkening edges too fast. Toss blueberries in arrowroot starch thoroughly — failing this leads to berry clumps at bottom. Always sift dry ingredients to prevent pockets of baking powder or lumps. When mixing wet and dry, fold carefully to avoid gluten overwork and resulting toughness. Stop as soon as flour disappears. Berries go in last with gentle folding to keep them whole. Grainy coarse sugar on top means rustic crunchy crust; skip if preferred softer bread top. Start testing at 43 minutes. Toothpick or knife with slight moist crumb sticking means done — don’t wait till totally dry or loaf dries out. Let rest in pan to settle and finish cooking with residual heat. Brush with warm butter right after removing from pan, seals moisture in and adds flavor. Cool fully before slicing for clean cuts and set crumb. This technique beats any strict timing instructions; sense the loaf with your eyes, nose, and knife experience. Store wrapped well to preserve freshness or freeze sliced for quick future snacks.
Chef's Notes
- 💡 Use both all-purpose and whole wheat flour. Whole wheat gives texture but check moisture. Too much can dry out loaf. Brown sugar adds depth; adjust to sweetness in berries. Buttermilk is crucial; it reacts with baking soda. For DIY buttermilk, mix regular milk with lemon juice.
- 💡 Watch for color and aroma. Bake at 345°F, not 350°F. Helps crust develop without burning edges. Test at 43 minutes. Clean knife means good. Don’t wait for complete dryness; loaf will dry out. Melted butter post-baking seals in moisture.
- 💡 Dust blueberries with arrowroot starch. Stops sinking better than flour. Toss gently till coated. Avoid clumps; sift excess. Folding wet and dry ingredients is key. Don’t overmix; stop once no dry spots appear. Keep berries whole.
- 💡 Sprinkle coarse sugar on top if desired. Adds rustic crunch. Helps those bites not be too sweet. Use a spatula for even batter distribution. Check doneness near the center. Some moist crumbs are fine. Let it cool for cleaner cuts.
- 💡 Turn out loaf carefully. Crust can tear. Brush warm loaf with melted butter; it keeps the crust soft. Let cool completely before slicing. Freezing leftovers works well - wrap tightly. Thaw at room temperature.
