LEMON BLUEBERRY SQUASH BREAD

Lemon Blueberry Squash Bread image

Provided by @MakeItYours

Number Of Ingredients 17

Bread Ingredients:
1 1/2 cups sugar
1/2 cup butter, softened
1 teaspoon vanilla bean paste or vanilla extract
3 eggs
1 cup sour cream
2 cups shredded squash (yellow or zucchini), patted or squeezed dry
juice and zest of 1 lemon
2 1/2 cups flour (I used White Lily Bread Flour)
1 1/2 teaspoon baking powder
1/2 teaspoon soda
1 cup blueberries (can use frozen, but do not thaw out)
Glaze Ingredients:
1 1/2 cup powdered sugar
1-2 tablespoons half and half
1/2 teaspoon vanilla paste
juice and zest of 1 lemon

Steps:

Preheat oven to 350 degrees F. Grease and flour a tube pan or bunt pan; set aside.
In a bowl whisk together flour, baking powder and soda; set aside.
In the bowl of an electric mixer using the paddle attachment cream together the sugar, butter and vanilla paste until creamy, 3 to 4 minutes.
Add eggs one at a time and mix thoroughly after each. Add sour cream, lemon juice and zest, and squash. Mix until creamy smooth.
Remove the paddle attachment. By hand fold in flour mixture. Mix together until all ingredients are all incorporated together. Some flour specks may show. Do not over mix. Gently old the blueberries in being sure not to break/smash them.
Spoon batter in prepared pan. Smooth batter evenly in pan. The batter will be thick.
Bake for 70 to 75 minutes or until bread is golden brown and center is done. Some ovens cook different. My oven always cooks longer than recipes state. So check the bread after 60 minutes to see if done.
Remove from the oven and place on a cooling rack. When completely cooled place bread on a serving plater and spoon glaze over the cake.
Glaze Directions:
In a small bowl, cream together powdered sugar, half and half, vanilla paste, and lemon juice and zest until cream smooth.
Cook's Note: Frozen squash is to be thawed and wrung out to equal 1 cup (if using fresh - your zucchini should be 1cup after it is drained. (mostly dry). Typically 2 cups finely shredded fresh zucchini yields 1 cup drained.)