Let the Baking Begin: Lime Bread with Blueberries!

Buckle your seatbelts, folks, and get ready to pop the top button on your True Religion jeans - we are moving into the bread chapter of the "Savor the Moment" cookbook. I thought the best way to handle this delicious, yet inherently dangerous, chapter was to just jump in and cook my way through it. I've got some loose fitting dresses and drawstring pants on standby so here we go!

The first bread I'd like to introduce you to is the Lime Bread with Blueberries (pg. 88). This was kind of a head scratcher for me since I don't really recall ever enjoying these two delicious flavors together, no less in a bread. What a pleasant surprise though and talk about a fabulous flavor combination for summer! The tartness of the lime and the sweetness of the blueberries harmonize beautifully and the bread couldn't be easier to make. It only requires about 15 minutes of active cooking time and an additional hour in the oven when all you have to do is enjoy the fabulous aroma! Alternately, you can substitute the lime and blueberries with raspberries and lemons - yum, it's always good to have options. Enjoy!

Lime Bread with Blueberries
6 tablespoons (3/4 stick) butter, softened
1 cup sugar
2 eggs
1/2 cup milk
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
grated zest of 1 lime
1/2 cup fresh blueberries
juice of 1 lime
1/2 cup sugar
Cream the butter and 1 cup sugar in a bowl until light. Beat in the eggs. Add the milk and mix well, Sift the flour, baking powder and salt into a bowl. Add to the butter mixture and beat until smooth. Stir in lime zest and blueberries. Pour the batter into a greased 4x6-inch loaf pan. Bake at 350 degrees for hour or until a wooden pick inserted in the center comes out clean.
Mix the lime juice and 1/2 cup sugar in a bowl until the sugar dissolves. Spoon over the hot bread before removing from the pan. Makes one loaf.
**Be careful not to overcook the bread, it might not need the full hour in the oven!

XO,