I’m free!!! Free from managerial accounting, free from retirement and insurance planning, free from pretty much everything that confuses and depresses me! At least for two weeks… So as much as I would like to sit here and talk to you… I don’t really want to sit here and talk to you. No offense. But I have things to do. I can’t begin to explain to you how full my DVR is, and a clogged up DVR stresses me out. I have so much TV to catch up on. I mean, a lot can happen in TV land when you haven’t been paying attention for three weeks. Like, are they still under the dome???
So basically, my two weeks of freedom before my next semester starts at the end of the month will be spent doing two things and two things only – watching TV and cooking/eating. This Grilled Blueberry Bread with Lemon Curd is the first thing I have cooked in about two weeks. And it was a good way to break in my kitchen again. I saw a version of this dessert on a menu a while ago and thought it was a genius idea. Blueberries and lemons are such a perfect flavor combination. I bake a moist blueberry loaf, brush the slices with melted butter, and toast them on a griddle. I top each slice with a spoonful of zesty lemon curd. This makes the perfect dessert to enjoy toward the end of the summer, and I will be enjoying my slice on the couch watching So You Think You Can Dance.
- 1 cup + 4 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 1/4 sticks unsalted butter, at room temperature
- 3/4 cup sugar
- 2 large eggs
- 2/3 cup buttermilk
- 1 tablespoon lemon zest
- 1 teaspoon pure vanilla extract
- 1 cup fresh blueberries
- 1 cup lemon curd
- Preheat the oven to 350°F. Lightly grease and flour a 9-inch loaf pan.
- Whisk together 1 cup + 2 tablespoons of flour, the baking powder, baking soda, and salt in a medium bowl. Set aside.
- Beat ¾ stick of butter and the sugar in the bowl of an electric mixer on medium speed for 3 to 4 minutes, until light and fluffy. Add the eggs, one at a time, blending well after each addition. Add the buttermilk, lemon zest, and vanilla extract and mix until well combined. With the mixer on low speed, add the flour mixture in three additions, blending until just incorporated. Toss the blueberries with the remaining 2 tablespoons of flour and gently fold into the batter.
- Pour the batter into the prepared pan and smooth the top. Bake for about 1 hour, until a cake tester comes out clean. Remove from the oven and let cool for 20 minutes. Invert the cake onto a wire rack and let cool completely.
- Place a large griddle over medium heat. Melt the remaining ½ stick of butter in a small saucepan. Cut the blueberry bread into 8 even slices. Brush the butter over both sides of each bread slice. Grill the bread for 3 to 4 minutes per side, until lightly toasted. Top each piece of bread with a dollop of lemon curd and serve.