BLUEBERRY, LEMON & WHITE CHOCOLATE QUICK BREAD
I had a bunch of fresh blueberries, lemons, buttermilk & white chocolate chips to use up after the Scandinavian leg of the Zaar World Tour #6. This morning I was making a Greek breakfast wrap for Zingo that would use up Kalamata olives & feta cheese, but I wasn't sure my family was going to like it, so I created this moist & delicious quick bread to "sweeten the deal". ;) Incidentally, they ended up enjoying both the Greek wraps & the bread! :D
Provided by Tinkerbell
Categories < 4 Hours
Time 1h20m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F and grease one 9x5 loaf pan.
- Zest the lemon, then squeeze the juice from it. (You should have approximately 4 Tablespoons of juice, which will be divided.) Set zest and juice aside.
- In large mixer bowl, beat together the sugar, melted butter, 3 Tablespoons of the lemon juice, lemon zest and the eggs.
- In smaller bowl, sift together the flour, baking powder and salt. Add half to the egg mixture and beat to combine.
- Add the buttermilk, combine and then add the rest of the flour mixture. Beat until smooth.
- Fold in white chocolate & blueberries.
- Pour batter into prepared pan and bake for 60 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 20 minutes in the pan, then gently turn out onto a platter or baking rack.
- While warm, combine the remaining lemon juice with enough powdered sugar to create a semi-thin glaze.
- Pour evenly over the bread.
- Serve warm or cool.
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