Reading the inventation of Manis of Fun and Foodblog to bake a quick bread, I realised that I've never baked a quick bread or anything like it before. Well, except for a few 'cakes' from which I wasn't aware they were quick breads. To my opinion quick breads were just secondary cakes, loosing their freshness after one night already and not interesting at all.
But as always, my curiousity won and I've searched for recipes of quick breads in my books, between my clippings with recipes and on the internet. Surprised by all the different kind of sweet and savoury quick breads there was also some confusion. I can't always see the difference between a quickbread and a cake. So, I decided to play it safe and to choose for a quick bread with baking powder as a rising agent and with blueberries in it. And a quick bread it was; making the dough took me just 10 minutes.
The frozen blueberries I've used make the bread look like a very wet aquarel painting. The loafpan was too big so the bread became flat. We just loved the sweet and sour taste of the glaze combined with the sweetness of the berries.
I'll never know how long it stays that way; we just ate it in one day.
Quickbread with blueberries and lemon (by Stephanie Jaworsky)
210 gr. all purpose flour
1 tsp/ backing powder
1/4 tsp. salt
113 gr. butter; soft
150 gr. sugar
1/2 tsp. vanilla extract
zest of one lemon
120 ml milk
1 cup blueberries
3 tbsp, lemonjuice
66 gr. sugar
Preheat the oven to 350 degrees F (180 degrees C).
Place the butter in a big bowl and beat till it's soft and light. Add the sugar and beat again. Add the eggs one by one and beat well after each egg till the mixture is light and fluffy. Add the lemon zest and vanilla extract and beat the mixture.
While beating on low speed, add the flour in three additions and milk in two additions. Start and end with the addition of flour. Mix till it's just combined and fold the blueberries in the mixture. Scrape the batter into a buttered loaf pan [(9 x 5 x 3 inch) (23 x 13 x 8 cm)] and put it in the middle of the oven. In the meanwhile: heat the lemon juice in a little saucepan and dissolve the sugar in it.
Bake the bread for about 55 minutes. When you insert a toothpick in the middel of the bread it must come out without any batter on it. Remove the bread from the oven and place it on a wire rack to cool down. Pierce the loaf with a toothpick and brush the lemonglaze over it.
Manis, thanks for the inspiration. You've opened my eyes for all the wonderful recipes of quick breads. I'm looking forward to all the other contributions for the round-up.