My daughter and I decided to make lemon bread today because we wanted something yummy to go with the blueberry sauce we planned to make with the less than delicious blueberries in the fridge. The funny thing was that after we made the lemon bread and the blueberry sauce, we sat down to watch a little Barefoot Contessa on the Food Network and Ina was making the exact same thing for a luncheon. It must be a good day for lemon bread!
1/2 cup vegetable shortening
1 cup sugar
2 eggs (room temperature is better)
1 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk
1 Tablespoon lemon zest
1 teaspoon fresh lemon juice
For the glaze: 3 Tablespoons lemon juice and 3 Tablespoons sugar
Beat shortening and sugar together. Add the eggs. Add the dry ingredients and milk, lemon zest and lemon juice. Mix well. Spread in one greased and floured loaf pan or two mini loaf pans. Cook for about 55 to 60 minutes at 350 degrees.
When the bread is done, heat the lemon juice and sugar over medium low heat until it comes to a soft boil. Stir well. Remove the bread from the loaf pan after it cools for about 10 to 15 minutes. Poke fork holes in the bread and lightly spoon the glaze over the top of the warm bread.
1/2 pint of blueberries
3 Tablespoons sugar
1/4 cup water
squeeze of fresh lemon juice
Combine ingredients in a saucepan and heat to boiling. You can mash as many of the blueberries as you like depending on if you want a more syrupy sauce or a more berry-full sauce. After the berries come to a boil, reduce heat to low and let simmer for about fifteen minutes. For a larger amount of sauce, simply increase all of the above ingredients. Refrigerate when done.