A few weeks ago, our next door neighbors gifted us with some leftover cupcakes they had. They were from a local bakery and all were delicious, but one flavor was the winner in our house – the lemon ones. So much so, that after they were gone, my husband commented, “You should bake something with lemon next.”
Since spring is here, and we had some leftover blueberries that were asking to be eaten/used, I was immediately excited to try a lemon blueberry loaf. Quick breads are so easy (and quick!) and this recipe also became a hit in our house. We’ll be making it again!
Here’s what you need:
For the bread:
1/3 cup butter, melted
1 cup sugar
3 Tablespoons fresh lemon juice
2 Tablespoons lemon zest
2 large eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup buttermilk
1/4 cup water
1 cup blueberries (I used fresh ones that I had on hand)
For the glaze:
3 Tablespoons unsalted butter; melted
1 cup powdered sugar
1/2 teaspoon pure vanilla extract
2 Tablespoons fresh lemon juice
Here’s what you do:
In a large bowl, mix the butter with the sugar, lemon juice, zest and eggs.
Combine the flour, baking powder and salt; stir about half into egg mixture. Then add milk and water, mix unit combined. Then add in remaining flour+baking powder+salt mixture. Mix until combined but do not overmix!
Gently fold in blueberries.
Transfer to a greased 9×5″ loaf pan.
Bake at 350° F for 60-65 minutes or until a toothpick inserted in the center comes out clean.
Once cool, make the glaze. Combine all ingredients for glaze and whisk well. Drizzle over cooled loaf.
I’m now 23 weeks pregnant and it’s getting harder and harder to run. I find myself out of breath sooner, going much slower, getting cramps and my heart rate skyrockets even if I’m running at what feels like a snail’s pace.
But, I’m still feeling glad that I’m able to run at all and hope i can keep it up for a little bit longer. I’m at day 338 of my running streak and hoping to keep it up just a little longer. I’ve never ever run this many days in a row and I’m surprised and amazed at what my body can handle, especially this far along in my pregnancy!
Last week, I shared that the Cleveland Marathon has decided to move their race from May to the fall. As you may recall, I’m an ambassador for the race!
With the race being postponed until the fall, and me being pregnant (due July 24), I honestly don’t know what I’ll be able to run in the fall. If my pregnancy goes as planned, I’ll be “cleared” for running again mid-September. And that’s the best case scenario. So, depending on when the race is, I’m worried that I won’t be able to participate fully. BUT I’m going to do everything I can to still participate!
So much is out of my hands (how the pregnancy goes, how healing is, when I’m able to get back in shape, etc.), but there are some things in my control. And that – at least right now – is how in shape I stay during my pregnancy. And that’s why I’m trying to keep up my running streak and run about 5 miles each day! So, how did this week go?
Another week has come and gone and we had barely any snow! The sidewalks stayed clear and I was able to run outside every morning. I cannot stress how much of a difference this has made in my outlook.
We did have some cold weather return, but overall, it stayed in the 20s-30s in the mornings and I was able to bundle up, get outside for a run, and not have to employ my Yaktrax or worry about slipping and sliding.