Lemon Blueberry Loaf Bread Cake Muffins – Buttery Lemon Blueberry Delight – The Hillbilly Kitchen

Lemon Blueberry Loaf Bread Cake Muffins – Buttery Lemon Blueberry Delight – The Hillbilly Kitchen #satisfying #food #baking #lemon #recipe
This Lemon Blueberry bread has an amazing flavor. The combination of the lemon, blueberries and butter are delightfully delicious. If a peaceful day on the porch had a flavor this would be it. You can serve it as a breakfast cake, snack with coffee or tea, or an evening dessert. It is just good anytime of the day and will satisfy those cravings.

HAPPY MOTHER’S DAY!!!
Ephesians 6:1-3 Children, obey your parents in the Lord: for this is right. Honour thy father and mother; which is the first commandment with promise; That it may be well with thee, and thou mayest live long on the earth.
Remember to Put God First!

Ingredients:
½ cup Butter
1 cup Sugar
2 Eggs
½ cup Milk
1 ½ cups + 1 tablespoon All-Purpose Flour
1 teaspoon Baking Powder
½ teaspoon Salt
2 Lemons (juiced & zested)
1 1/2 – 2 cups Blueberries (divided)
1/2 cup Powdered Sugar
2 teaspoons Vanilla

How To Zest A Lemon – https://youtu.be/-TAhsI1rwxI

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Howdy Folks welcome to the hillbilly kitchen today we’re making an absolutely delicious delightfully buttery Blueberry Lemon loaf cake bread whatever you want to call it this is perfect for all of your little coffee and dessert get togethers it’s good for potlucks and it would be absolutely wonderful on Mother’s Day because of the blueberry lemon flavor it’s just one of those things that kind of says spring and it’s definitely one of those things that most moms love now it looks like there’s a lot here but it’s all simple basic stuff and we’re going to go over it and put it together in the right order and it’s going to come out perfect you do of course have to have blueberries and lemons to make blueberry lemon bread and you’re going to need about two lemons and you’re going to want to prep these you’re going to want to wash them good and then we’re going to zest them and I just zested them with a little hand zester and I do have a video up if you need some help doing that I’ll link it or put it in the description or something you want at least two teaspoons of lemon zest and that’s going to go in our batter and I just use my little hand squeezer to squeeze it there’s all kind of lemon juicers but you want at least four tablespoons of lemon juice half of it’s going in our batter and half of it’s going in our glaze all right um and I used a pie P just a regular pint of blueberries minus what a eight you want at least H I’d say at least a cup and a half it won’t be good if you don’t have enough blueberries in it um and we have some butter I have about a stick of butter divided up I’ve got two tablespoons for my glaze that’s going on top and I’m putting about a third of a cup to six tablespoons in I used a little of it to grease my loaf pan you could bake this in a loaf pan you could bake it in muffin pans you could bake it in a cake pan just however you want to do it um but you’re going to have about a stick in of butter you want at least a third of a cup in your batter I just used what I had left I’ve got two eggs and a cup and a half of flour and a teaspoon of baking powder and a little over half teaspoon of salt now you can use self-rising flour in this it’ll work fine but if you don’t have self-rising flour you need a cup and a half of allpurpose and then your baking powder and your salt I’ve got a half a cup of milk a cup of sugar and I’ve got another tablespoon of flour that we’re going to dust our blueberries with and that’ll keep them from sinking to the bottom of our batter anyways we got a little mixing to do so let’s kind of get started here go ahead and turn your oven on 350° and get it preheating because you do want it preheated before you put your um bread in it and you don’t want to let your bread sit out too long before you put it in the oven okay I didn’t sift my flour you can I am going to hit it with a whisk a little bit to put a little bit of uh air in it and you can hold your baking powder Until the End um it does make a a little bit of a difference in the way it rises or you can mix it in your flour I’ve kind of decided that you should bake the way you like to bake the way that you’re comfortable baking and if you’re more comfortable going ahead and dumping it in your flour go ahead and dump it in anyways we’re going to start with our sugar and our butter this is the six tablespoon third of a cup somewhere in that area and you can use an electric mixer on this but I really don’t find it necessary um because your Butter’s melted I mean it mixes up perf easy and we’re going to mix that just a little bit and then we’re going to go ahead and dump our two eggs in there and before I forget it cuz I’m terrible to forget my vanilla when I’m baking I’m going to go ahead and put my vanilla in there a teaspoon you can do a little more if you want to and I’m going to put a teaspoon in the glaze as well we’re going to put two teaspoons of lemon zest you can put a little lemon zest in your glaze too but with two lemons you’re not going to have a whole lot left to go in your glaze it’s going to take most of the zest off of two lemons the size I have over here just for your batter but I got a little bit left and I’ll probably put it in my glaze I’ll just sit it there with my glaze ingredients and you want two tablespoons of lemon juice without the seeds preferably and then we’re going to save two tablespoons for our glaze and mix that up all right now before I do anything else and I should have done this when I was prepping everything else I’m going to add my flour to my blueberries like I said you do want to wash your blueberries but what we’re going to do is we’re just going to dump this tablespoon of flour over our blueberries and kind of shake them up a little bit and coating these with the flour will keep them from clumping together and it’ll also keep them from all sticking to the bottom of the pan and just shake them up so that they’re kind of coated there just leave a few out before you put the flour in and we’re going to put them right on top to really make the loaf pretty you don’t have to do that but I really do think it makes it much prettier let’s get the rest of our batter stuff in there I add about half of the flour and give it a little stir and like I said you can put your bacon powder and your salt right in your flour if you want to or you can leave it until the end what I’m going to do is I’m going to now add my milk it’s just a half a cup of regular milk um you could use buttermilk in this too if you wanted to and it would work just fine and it would give it a a slightly Tangier flavor and it would also be slightly lighter all right and now I’m going to add in the rest of my flour and I’m just going to dump my salt my baking powder in on top of that as soon as you put that baking powder in there you can hear it almost start to um Bubble and that’s one reason why you hold it to the end because it hold you know you don’t lose all the bubbles if you add it at the end now you want to gently fold your blueberries in here don’t crush them and you can use frozen blueberries in this if you want to but if you let them Tha out before you mix it up and I did that in a a blueberry muffin video they still work but they will turn your bread blue the juice in them will so if if you want the pretty white cake like this and you can actually see it has a lemony color and it has like this buttery Sheen to it where we added that butter in there and it’s very very pretty and if you have frozen blueberries like I said as long as they’re froze when you dump them in here it’ll mix up just like this but if you let your blueberry stall out um it’ll turn it all blue it’ll change the color won’t hurt it a bit and um what I did when I lent the blueberry sty out too is I made a blueberry glaze out of some of the juice so that’s also an option all right that’s mixed up plenty good enough now we just wiped our pan with some of the butter that you know out of the stick we used about a stick for this total make sure you grease it good you can also line it with parchment paper if you want to and like I said you can this in muffins or um even in a square round cake pan if you wanted to and uh you could put a crumb topping on it if you wanted to but we’re going to do a lemon glaze because we’re doing the blueberry lemon here and I am going to kind of spread this out a little bit because it’s super thick and then we’re going to add our blueberries on top now like I said that adding the blueberries on top is optional and um when they when it cools those blueberries will like uh collapse so they won’t be big round pretty blueberries after it cools but you’ll still have the blueberry color on top and um I think it adds something to it but you don’t have to do it like I said I think the thing about baking at home is do it the way you like to do it but just spread out a handful or two of blueberries right on the top I like the way looks now it’s going to take this a little while to cook it’s going to take it 55 to 65 minutes um you want to cook it until it’s done till you can do a a balance test and a a toothpick test or use your cake test or whatever on it and it comes out clean and am kind of pushing my blueberries on the top down in there just a little bit I don’t want them to like burn just like that and then we put it in the oven preheated 350° oven for 55 to 65 minutes until it is done about an hour and after it’s done we’re going to sit it on a rack and let it cool for another half hour before we take it out of the pan and glaze it so we’re going to see what it looks like after it’s cooled okay so after we cook it for about an hour we’re going to let it cool in the pan on a rack for at least 30 minutes minutes and this has been cooling for about 30 minutes and you can see the blueberries that we put on top they have kind of some of them have popped and they kind of deflated a little bit but they are still absolutely beautiful and to get it out of your pan you might have to have something you know to kind of go around the edges a little bit you may not depends on how well you greased it and how nonstick your pan is but it’s generally a good idea to kind of loosen the edges up a little bit before you try to dump it out but we’ll get it out and let it cool on the rack here for just a minute we’re having kind of a stormy day here today it’s not storming right now but the power keeps flickering and if you saw that flicker there um it’s where the lights are flashing and it now this is not going to make a super thick loaf you can see it’s only maybe 2 in thick in the middle but it should R up you should see a slight cracking in the top it should be nice and golden brown and of course bounce but while that finishes cooling just a minute let’s mix up our glaze you don’t have to have lemon zest to go in the um glaze but since I have a little bit left I’m going to go ahead and use it in there cuz there’s no reason not to use it lemon zest um it adds flavor but it also has that wonderful wonderful Aroma and we taste by smelling and by tasting our sense of smell is connected to our taste buds and I actually know a few people who had lost their sense of smell and food just was not good anymore and um last year I think that happened to a lot of people temporarily but it happened to a lot of people and it really affects the way your food tastes when you can’t smell it but it also affects the way your food tastes when it smells really really good so the lemon zest is and stuff like this is just a must and the only way to get lemon zest is with a zester and do it yourself you can’t really buy it anywhere but it is you can freeze it so if you’re making something that has a lot of lemons in it like maybe lemonade and you don’t want all the zest in your lemonade freeze some of it to useing stuff like this anyway enough about lemon zest I’m going to add my vanilla because if I don’t I’ll forget it and I’m going to put a teaspoon of vanilla in this to and I’m going to put 2 tablespoons of lemon juice I I don’t think the flavor would be nearly as good either without the fresh squeeze lemon juice and I know folks are going to ask about using the bottle lemon juice and you can um a little bit more cuz those weren’t quite full but it’s not going to be as good and I didn’t quite use all the juice from two lemons to do the um red and the glaz but it was close and I’m going to add my butter and this is just two tablespoons of butter that I’ve melted and then we have a half a cup of confectioner sugar that we’re going to put in here or icing sugar whatever you call it and it this is going to be a pretty thin glaze um because it’s got a lot of liquid in it it’s got you know the lemon juice and the butter and everything but it’s going to be a wonderful glaze like I said this is a lemon blueberry buttery delight and just go ahead and add your um confectioner sugar in there and stir it till it’s mixed up glazes are super easy to make I mean there’s literally nothing to them and you don’t necessarily have to even put the glaze on it that bread is wonderful all by itself but if you want to make it a little extra special you can put the glaze on it if you want to cut the sugar don’t put the glaze on it okay you can put this on a pretty serving platter I just happen to have this beautiful blue one that kind of matches it and then you just top it with the glaze and that’s all there is to it um this is good any time you’re doing like a coffee and dessert or it would be good for a Mother’s Day brunch and I’m doing this right before Mother’s Day this is going to be my Mother’s Day video um so this is definitely something to consider for a Mother’s Day brunch but you just kind of drizzle this on and do your best to get it all covered and how much you put on is up to you you know you could drizzle it real light and have some glaze and cut the sugar if you wanted to but you know sometimes and Mother’s Day is certainly a reason to splurge on the sugar a little bit but it’s uh a I mean the The Buttery and the lemon and the blueberries it’s just wonderful and uh anytime like I said just coffee and dessert cut you a couple slices of this and sit out on the porch with your friends with a cup of coffee this spring or summer and just talk talk about life and forget about all the problems for a little while because it’s good enough to make you forget about the problems I really hope you saved this and you try it and I hope you’re able to get together on Mother’s Day with your mom or your children whatever the case may be I know all of us aren’t fortunate enough to have our moms anymore and I wanted to share Ephesians 6 2 and 3 with you but I started thinking about Ephesians 61 when I was thinking about sharing it so I’m going to do Ephesians 612 and 3 children obey your parents in the Lord for this is right honor your father and your mother which is the first commandment with promise that it may be well with thee and that thou mayest live long on the earth honor your father and your mother is the first commandment with promise you will live long and have a good life if you do that and I was when my kids were little I taught them Ephesians 61 every parent should teach that verse to their children but I was thinking about that verse um I read the the parable where or the story where Jesus turned the water into wine at the wedding because his mother requested that he did it he said it wasn’t time yet she said do it even the Lord obeyed his mother when he was on Earth so if you think that you’re too big or too important or too special to honor your mother and Obey her and listen to her you might be wrong I mean if Jesus did it you probably aren’t any more special or any more important than that so that’s just a thought there’s one for you moms on on Mother’s day I hope you have a wonderful Mother’s Day though I hope you celebrate with this beautiful delicious buttery lemon blueberry loaf but more than that I hope your day is just full of love I hope your children are with you your grandchildren are with you I hope you get to be with your mom thank you so much for joining us in the hillbilly kitchen if you haven’t already please don’t forget to click like And subscribe before you leave share our videos with all your friends happy Mother’s Day y’all until next time remember to put God first