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Sometimes all we need is a bowl of creamy smooth Vanilla Pudding to satisfy a craving. It is amazing how you can take everyday ingredients like milk, eggs, sugar, and vanilla, and transform them into a dessert that tastes so good. It is easy to make, and it is delicious hot, at room temperature, or even cold. It looks so enticing when served in pretty bowls with a dollop of softly whipped cream and a sprinkling of toasted nuts.
This rich and buttery Lemon Blueberry Bread is bursting with juicy sweet blueberries and brushing the top of the just baked bread (cake) with a hot lemony glaze, not only infuses the bread with a nice citrus flavor but it also makes the bread wonderfully tender and moist.
Lemons have the ability to bring out the best in any fruit they are paired with. This batter calls for lemon zest (the outer yellow skin) as this is where the lemon hides most of its flavor. For this very reason I try to buy organic lemons for some commercially grown lemons are sprayed with insecticides. But, either way, it is good practice to always wash your lemons thoroughly, that means with soap and water, before using.
Wild blueberries are excellent in this quick bread as are their cultivated cousins. Blueberries are rich in antioxidants, high in fiber, high in potassium, and low in sodium. Because blueberries are often sold in plastic containers, check the underside of the container for any wet spots or staining. I usually open the container to make sure that the blueberries are a nice dark blue color with a dusty white bloom, and that they are firm, plump, and fragrant. The white bloom is the blueberry’s natural protection against the sun and is a sign of freshness. When folding fresh blueberries into any batter use a light hand so they don’t crush and stain the whole batter blue. Tossing the blueberries in a little flour helps to prevent them from falling to the bottom of the bread during baking. You can use frozen blueberries. Do not defrost the berries before adding them to the batter. The bread may take several minutes longer to bake.
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Article and Demonstration by Stephanie Jaworski
Photo and Videography by Rick Jaworski
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