Blueberry Blues

The sun is shining and the birds are chirping (yes, even in midtown!) so why not pretend it's July and you've just gone blueberry picking? Frozen blueberries work perfectly well here (kind of like spring thus far) so just pretend for a little while longer. Soon enough we'll all be complaining about how hot it is...

Blueberry Bread with Lemon Glaze

Adapted from The New Best Recipe

Bread

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 large egg
1 cup sugar
4 tablespoons unsalted butter, melted and cooled slightly
1 1/4 cups sour cream
1 teaspoon pure vanilla extract
1 1/2 cups frozen (or fresh) blueberries

Glaze

1/4 cup lemon juice

1/4 cup sugar

1. Muffins: Preheat the oven to 350°F. Grease three small bread tins (about 6" x 3" x 2") and set aside. 

2. Whisk the flour, baking powder, and salt in a medium bowl until combined. Whisk the egg in a second medium bowl until light in color. Add the sugar and whisk vigorously until thick and pale yellow, about 30 seconds. Add the butter in 2 or 3 additions, whisking to combine after each addition. Add the sour cream in 2 additions, whisking to combine. 

3. Add the blueberries to the dry ingredient and gently toss to combine. Add the sour cream mixture and fold with a rubber spatula until the batter just comes together. Be careful not to over mix. Divide the batter among the three tins and bake until light golden brown and a toothpick inserted into the center comes out clean, about 40 minutes. Invert on to a wire rack, stand upright, and cool.

4. Glaze: Bring the lemon juice and sugar to a simmer in a small saucepan over medium het. Stir to dissolve the sugar and simmer until the mixture is thick and syrupy and reduce to 1/4 cup. After the bread has cooled for 5 minutes, brush the tops with the glaze.

Note: Alternatively, make muffins by greasing a 12-cup muffin tin, dividing the batter evenly, and baking for 25 - 30 minutes.