Blueberry Blackberry Lemon Bread

Knock-knock.
Who's there?
Army.
Army who?
Army and you still going for ice cream?

Blueberry Blackberry Lemon Bread.  Say that three times fast.

Over the weekend, I was lucky enough to receive some fresh picked blueberries from my buddy Whitt.  Hopefully this recipe will do her berries justice.

So many delicious things are made with blueberries: pie, cobbler, crisp, muffins, cake, fruit salad, smoothies, Gin cocktails, or just straight up.  I decided to go with a bread (the thicker bigger version of a muffin).  We picked up some blackberries on sale at Kroger and lots of lemons....mmm....berries and lemon....add sugar and you've got a party for your mouth. 

Here's what you need (for 2 loaves, one for you, one to share):
3 cups of blueberries and blackberries
3 cups of all purpose flour
2 teaspoons of baking powder
1/2 teaspoon of salt
12 tablespoons of unsalted butter
2 cups of sugar, plus 2/3 cups of sugar for glaze
4 eggs
4 teaspoons of lemon peel
1 cup of milk
7 tablespoons of fresh lemon juice



Pre-heat oven to 325 degrees and get out butter, to bring to room temperature.  Rinse berries.

Add 3 cups of flour to a medium bowl.

Add 3 tablespoons of the 3 cups of flour to the berries.

Mix.

Add 2 teaspoons of baking powder to the flour.  Add 1/2 teaspoon of salt.  Fork or whisk together.

Cream together 2 cups of sugar and 12 tablespoons of unsalted butter.

Grate 4 teaspoons of lemon peels.

Get out 4 eggs, crack into a separate dish to double check for shells.

Add eggs to butter-sugar mixture, mix in one at a time.

Add 4 teaspoons of lemon peel, mix.

Add 1/3 of dry ingredients, mix.  Add 1/3 of milk, mix.  Repeat ending with milk.

Gently fold in berries to fluffy batter.

Take 2 lightly greased loaf pans (I used Canola oil with a paper towel).

Split batter into both pans.  Bake at 325 degrees for about 75 minutes, or until a toothpick inserted into the center comes out clean.

5 minutes before bread is done, add 2/3 cup of sugar and 6 tablespoons of fresh lemon juice to a sauce pan.

Squeeze lemon juice (I went ahead and squeezes up all the lemons I had already zested, then saved the extra in the fridge for later use).

Strain juice.  Use 7 tablespoons for lemon-sugar glaze.

 Cook sugar and lemon juice over medium-low heat until sugar dissolves, using a wooden spoon to stir frequently. 

Finished product.

After bread is done cooking, take a toothpick and poke the top of the loaves several times.

Pour lemon-sugar mixture over each loaf.  Let cool completely.  Enjoy!  Delicious!

(I tried to get one of the loaves out too early....whoops! Let cool completely!)

Slice and wrap up some for your friends.