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Iconic Idaho: Lemon Berry Bread using huckleberries

Lemon loaf with huckleberries.

Photo by Lorie Palmer
Lemon loaf with huckleberries.



This is perfectly moist, flavorful and delicious. It better be, because it’s a little more work than I usually like to put in for one loaf of bread. But it really is that good! There are just enough huckleberries to add an extra tang and just enough blueberries to provide the sweet.

~ Lorie Palmer, Idaho County Free Press

Ingredients:

Bread

1 and 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/3 cup butter, melted (I used salted butter)

1 cup white sugar

2 room temperature eggs

1/2 teaspoon vanilla extract

2-1/2 teaspoons fresh grated lemon zest

2-1/2 Tablespoons fresh lemon juice

1/2 cup milk

3/4 cup fresh or frozen blueberries (I used frozen)

1/4 cup fresh or frozen huckleberries (again, frozen)

1 Tablespoon flour

Lemon Glaze

2 Tablespoons butter, melted

1/2 cup powdered sugar

2 Tablespoons fresh lemon juice

1 teaspoon lemon zest

1/2 teaspoon vanilla extract

Directions:

Preheat oven to 350*F. Lightly grease (I use spray) a loaf pan. In a medium bowl, whisk the flour, baking powder and salt, and set aside.

In a bowl blend with an electric mixer the melted butter, sugar, eggs, vanilla, lemon zest and lemon juice. Mix until well-combined. While slowly mixing, add flour mixture and milk in two batches (some flour, then some milk, then the rest of the flour and the rest of the milk). Stop mixing as soon as it's just combined.

Rinse off the blueberries and huckleberries (if using fresh) so they have just a bit of moisture on them, then, in a small bowl toss the berries and 1 T. flour. This flour coating will help prevent berries from sinking to the bottom of the pan when baking (it works! Who knew?) Add the flour-coated berries to the batter and gently, but quickly stir, by hand, to combine.

Immediately pour batter into prepared pan and bake for 55-65 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Cool bread in the pan for about 30 minutes. Poke a few holes or use a knife to make a few slits in the top of the bread. Prepare glaze by simply whisking together the melted butter, powdered sugar, lemon juice and zest, and vanilla, then pour glaze over the bread. Allow to sit 15 minutes, then slice and serve.



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