sweet sundays ~ tricia yearwood's lemon blueberry bread

This is the first recipe I have tried from Grammy-award winning, country singer Tricia Yearwood's 2008 debut cookbook, Georgia Cooking in an Oklahoma Kitchen. The cookbook is filled with simple and filling down home family recipes. It reminds me so much of my mother-in-laws table. Of course being that she was born and raised in Oklahoma this should come as no surprise. 

This lovely loaf bread came together quickly and the payoff was just spectacular. Lemon and blueberries were made to dance together with a light step in this sweet romantic duet. I have placed my personal stamp on this recipe by using White Whole Wheat Flour. Totally delish with lots of extra fiber. It's a perfect centerpiece for your summertime breakfast table or tea time. 

I look forward to many more hours of kitchen time with this new cookbook which may quickly become a family favorite.

Celebrate the Feast!

Lemon Blueberry Bread
adapted from Trisha Yearwood

1 cup fresh blueberries
1 1/2 cups plus 2 tablespoons sifted white whole wheat flour
1/2 cup butter, melted
1 cup granulated or turbano sugar
2 tablespoons fresh lemon juice
2 large eggs
1 teaspoon baking powder
1 teaspoon salt
1/2 cup milk
2 tablespoons grated lemon zest
1/2 cup chopped pecans

2 tablespoons fresh lemon juice
1/4 cup confectioner's sugar

Preheat oven to 350 degrees. Grease a 4 x 8 x 2-inch loaf pan.

In a medium bowl, toss the blueberries in 2 tablespoons flour and set aside. In the bowl of an electric mixer, beat together the butter, sugar, 3 tablespoons of lemon juice, and eggs. Sift together 1 1/2 cups flour, the baking powder, and the salt. Add the flour and milk alternately to the butter mixture, beginning and ending with flour. Fold in the lemon zest, pecans, and blueberries. Pour the batter into the pan and bake for 1 hour and 10 minutes; a toothpick inserted in the center of the loaf should come out clean. Cool for 10 minutes in the pan then turn out onto a wire rack. 

Make the glaze by stirring together 2 tablespoons lemon juice with the confectioners' sugar until completely smooth. Drizzle over the top of the loaf while it is still warm, allowing the glaze to drip down the sides. Serve the loaf warm or at room temperature.