skip to main content

Please help me understand this recipe

laceyvail 6A, WV

15 years ago

I'm quite sure I downloaded this recipe from this forum some time ago, but hope to make it this weekend.

Lemon Blueberry Bread

Topping

1/2 c. sugar

1/3 c. flour

1/2 stick unsalted butter

1 tsp. lemon zest

1/2 tsp cinnamon

Batter

3/4 c. sugra

1/2 c. milk

1/2 stick unsalted butter

1 egg

1 c. flour

2 tsp. baking powder

1/4 tsp salt

2 c. blueberries

1 Tbl lemon zest

Preheat oven to 375 degrees. Oil a X pan. Stir topping ingredients together until smooth, set aside. Stir sugar, milk, butter and egg together until smooth. Toss flour with bp and salt. Stir into wet ingredeints, then fold in berries and 1 T lemon zest. Transfer to pan, sprinkle with topping. Bake 50 mins. Cool in pan 5 mins then transgfer to wire rack.

Questions: I assume I must melt the butter for topping and batter, but I have never heard of or tried such a technique (in place of creaming or cutting in). Is this likely to work? And second, what on earth is a "X" loaf pan?

Thanks for your help

Sort by:Oldest

Comments (11)

doucanoe
15 years ago
Here is a copy of the recipe that was posted by Gina back in 2009. Looks like some numbers are missing from your copy. Not sure about the butter, tho. I am thinking it may be cut in. Maybe someone that has made this can clarify that part for you.

Lemon Blueberry Bread

Topping
1/2 cup sugar
1/3 cup flour
1/2 stick unsalted butter
1 teaspoon lemon zest
1/2 teaspoon cinnamon

Batter
3/4 cup sugar
1/2 cup milk
1/2 stick unsalted butter
1 egg
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
2 cups blueberries
1 tablespoon lemon zest

Preheat oven to 375 degrees. Oil a 9x5 loaf pan. Stir topping ingredients together til smooth, set aside. Stir sugar, milk, butter and egg together until smooth. Toss flour with baking powder and salt. Stir into wet ingredients then fold in berries and 1 Tbsp lemon zest. Transfer to pan, sprinkle with topping. Bake 50 minutes. Cool in pan 5 minutes then transfer to wire rack to cool completely.
Enjoy, Gina

Linda
wizardnm
15 years ago
My recipe, can't remember where I originally found it.

The pan size should read 9X5.

The butter should just softened for the streusel type of topping and for the creaming step in the batter.

Nancy
Related Discussions
Please help me understand fillers - needed with all drawers?
Q
Comments (14)
“One thing I learned from Sophie (too late in my case!) but most KD do not allow the extra (3" each side I believe) width between upper cabinets/capture space above the cook top.” Partim - Sumac is talking about the ideal width of a hood over a cooktop or range. If you have a 30” cooktop or range, ideally the hood should be 36” wide (3” overhang on each side) to capture smoke and grease that would otherwise escape on the sides. However, that is for an ideal situation. When you have a small kitchen like the OP’s, every inch of upper cabinet space is valuable and you may not want to forego that cabinet space for the wider hood. In that situation, a 30” hood over a 30” cooktop/range is fine. Especially if you have upper cabinets abutting the hood to help corral the smoke/grease. Where you can otherwise gain capture of smoke and grease with your hood is front-to-back. Many lower-cost hoods are only 20” deep front-to-back, which means your front burners aren’t covered. Try to find a hood that is 24” deep, or, if that is out of your price range, no less than 22” deep.
...See More
Please help me understand my vaulted walls!
Q
Comments (5)
It doesn't look like you have that much carpet in the living room. That would be fairly cheap to replace so I wouldn't factor that in to your paint decision. I agree with the "no accent wall color" camp. You can rent scaffolding from the orange big box store tool rental for very inexpensive $. It's really worth it for the safety and efficiency factors if you want to DIY. You might have someone evaluate where your can lights are placed and come up with a better scenario. It looks very odd to me and not very practical. Maybe move some of them or install some actual hanging pendants or light fixtures before you paint. The ceiling fan needs a longer down rod also.
...See More
Please Help Me Understand Plumbing in Basement
Q
Comments (3)
Sounds like time to call in a professional plumber to check everything out.
...See More
for those who understand science... help me out here please - alfalfa
Q
Comments (12)
We get gnats here in early spring when its cool and damp. If you can dry the area out, pull back mulch etc and let the sun hit the area, they will usually leave after a few days. I have a little eco system in my waterlily pots of baby dragonflies. The babies eat the baby mosquitoes then the adult dragonflies eat all the adult mosquitoes and any other flies. We also have bats that fly around eating mosquitoes at night. I think they get a lot of bugs on the small river branch behind us. One thing I've found,that really attracts dragonflies is lotus. I have grown lotus on and off but didnt have it at this house. Even though I have dragonflies, I have never seen them totally congregate in huge numbers until I put three lotus tubs out. As soon as the leaves came up, there were dozens of dragonflies hanging out on each plant. I walked out one morning to a whole dragonfly party and they stayed till fall. Pretty cool.
...See More
lindac
15 years ago
And the topping ingredients should be mixed with a fork or your hands until uniformly mixed....it should remain crumbley, not smooth.
It's a streusel topping....like the crust on a French apple pie or on an apple crisp.
Linda c
rachelellen
15 years ago
My grandmother always tossed blueberries in a bit of the flour (shaking them off well) before stirring them in to bread or muffin batter. She said it helped keep them from sinking. Does anyone know if this is true or not? I've always do it, just because I always have done...
beth4
15 years ago
Rachel, several of my old recipes instruct the berries (strawberries, blueberries, etc.) should be mixed with a bit of flour, and then added to batter. This is for cakes and muffins. I follow that method, and the fruit has always been distributed thoughout the product.
rob333 (zone 7b)
15 years ago
Rachel, I can tell you I haven't done it and my fruit has always sunk to the bottom, so I will try the flour method. Never heard it, but I am glad for the tip! Thanks!
caliloo
15 years ago
Thanks for the clarification. I just happen to have lemons and blueberries that need "doing with" so this is my plan for tomorrow morning. It sounds great and if it is half as good as the Banana Bread recipe that Nancy shared it is sure to be a hit.

And yes, I have done both floured berries and not floured berries and floured works much better.

Thanks again everyone

Alexa
lucypwd
15 years ago
Nancy has a banana bread recipe??? I'm in search of a great banana bread recipe - could someone post??
annie1992
15 years ago
lucy, that recipe just got brought back up in another thread, something like "wizardnm, your banana bread rocks", or a similar title.

makes me wish I liked bananas at all...

Annie
beachlily z9a
15 years ago
Annie, you can have your raw/rare beef, I'll take the bananas!
laceyvail 6A, WV
Original Author
15 years ago
Thanks, cutting in butter for the streusel and creaming for the batter makes sense. I also always flour stuff like blueberries and also chocolate chips in batter.

Related Stories

LIFE 21 Things Only People Living With Kids Will Understand

By Mitchell Parker

Strange smells, crowded beds, ruined furniture — here’s what cohabiting with little monsters really feels like

KITCHEN DESIGN Kitchen Recipes: Secret Ingredients of 5 One-of-a-Kind Cooking Spaces

By Sheila Schmitz

Learn what went into these cooks’ kitchens — and what comes out of them

HOME OFFICES Quiet, Please! How to Cut Noise Pollution at Home

By Christine Ciarmello

Leaf blowers, trucks or noisy neighbors driving you berserk? These sound-reduction strategies can help you hush things up

GARDENING GUIDES Great Design Plant: Ceanothus Pleases With Nectar and Fragrant Blooms

West Coast natives: The blue flowers of drought-tolerant ceanothus draw the eye and help support local wildlife too

ORGANIZING Do It for the Kids! A Few Routines Help a Home Run More Smoothly

By Alison Hodgson

Not a Naturally Organized person? These tips can help you tackle the onslaught of papers, meals, laundry — and even help you find your keys

KITCHEN DESIGN Sweet Ideas and a Truffle Recipe from a Chocolatier's Test Kitchen

A $2,100 budget didn't mean a half-baked kitchen redo; this confectioner just rolled up her sleeves and rolled out the improvements

LIFE Decluttering — How to Get the Help You Need

By Alison Hodgson

Don't worry if you can't shed stuff and organize alone; help is at your disposal

DECORATING GUIDES 10 Recipes for Shabby Chic Style

By Laura Gaskill

Rustic furniture, floral fabrics, sparkling chandeliers. Here are 10 easy ways to bring the romantic cottage look into your home

KITCHEN DESIGN 5 Home Cooks Share Their Favorite Family Recipes

By Stacy Briscoe

Peek inside the kitchens of these Houzz users and learn how to cook their time-tested, passed-down dishes

CURB APPEAL Entry Recipe: Low-Maintenance Meets Contemporary Curb Appeal in Canada

By Annie Thornton

A neighborhood-appropriate mix of textures and colors invites visitors to linger as they approach

Sponsored

More Discussions

Chloebud, how important is the icing on the pumpkin bars?

14

Tonight’s stirfry and something NEW!

17

Why using AI for menu pictures is not a good idea

5

More eggplant & pork

13

Tortillas tonight

12