I mostly failed in writing about or recording my recipes, projects, and experiments for 2021, but that doesn't mean I can't start again fresh in 2022, right?
So this is what I made on Saturday to bring to my parents' house as a treat...
I've been working on what is essentially a double-blueberry beer bread--a quick-style beer bread made with both blueberry beer and fresh blueberries--for a while now. I've entered two versions in the State Fair (no ribbons for it so far!), but this newest version is the best yet, I think. The dough is a beautiful light lavender color, though that color largely bakes out. Ane the addition of the extra lemon ingredients make the finishing taste a nice citrus one.
Ingredients:
- 3 cups all-purpose flour
- 4 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- +/- 1/4 tsp dried grated lemon peel
- 1/2 cup firmly packed brown sugar (this time I used dark brown sugar)
- 12 oz. blueberry beer (I used Grain Belt Blu blueberry lager)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon lemon extract
- 2 Tablespoons lemon juice
- 3 Tablespoons melted butter
- 1 cup whole, fresh blueberries with 1 Tablespoon flour stirred into them
- Finely granulated white sugar to sprinkle on top of the loaf
Directions:
- Preheat oven to 375°F
- Lightly spray 9 x 5 inch loaf pan with non-stick spray
- Whisk together flour, baking powder, salt, brown sugar, and lemon peel
- Lightly whisk together vanilla, lemon juice, lemon extract, melted butter, and beer in a measuring cup
- Pour liquids into dry ingredients and stir until well mixed
- Fold in blueberries
- Put mixture in pan, smooth top, and sprinkle top with granulated sugar
- Bake 45 to 50 minutes, until lightly browned and middle is set
No comments:
Post a Comment