My husband and I celebrated our 4th wedding anniversary on Thursday. It's hard to believe that it's already been four years. We've been together for about 10 years now, 12 years if you count the first time we dated. I love him more everyday and I couldn't imagine being with anyone else. In the past, we've travelled to Paris, Ireland, and Disney World for our anniversaries. This year we had a "we-just-bought-a-house-and-it-has-a-pool"-cation. We went out to dinner, but we both agreed that it was very strange to not be travelling anywhere. Maybe next year.
This week is my last week of vacation before school starts again. This summer was different since we didn't travel anywhere, we bought a house, we took down massive amounts of flower wallpaper, we painted almost every room, and I got my master's degree. It's been a very busy and productive summer. Is it too early to be counting down to next summer?!?!
Lemon Blueberry Bread
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter or margarine
3/4 cup granulated white sugar
2 large eggs
1/2 teaspoon pure vanilla extract
1 tablespoon grated lemon zest
1/2 cup milk or soy milk
1 cup fresh blueberries
Butter (or spray with a non stick vegetable spray) the bottom and sides of a loaf pan.In a separate bowl, whisk together the flour, baking powder and salt. In the bowl of your electric mixer, or with a hand mixer, beat the butter until softened (about 1 minute). Add the sugar and continue to beat until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and lemon zest. With the mixer on low, add the flour mixture (in three additions) and milk (in two additions) alternately, starting and ending with the flour. Mix only until combined.
Gently fold in the blueberries.
Scrape the batter into the prepared pan and bake for about 55 to 65 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.
Meanwhile, in a small saucepan, bring a 1/4 cup of sugar and the 2 tablespoons of lemon juice to a boil, stirring until the sugar dissolves.
When the bread is done, remove from oven and place on a wire rack. Pierce the loaf all over with a wooden skewer or toothpick and then brush the top of the loaf with the hot lemon glaze.
Cool the loaf in the pan for about 30 minutes then remove from pan and let cool completely on a wire rack. This bread is best served on the day it is made