Baker Bettie. I know, I know. If my name is Kristin what is up with the Bettie thing, right? I often refer to Baker Bettie as my more confident pinup baking alter ego. But over time, the blog has transformed Kristin and Bettie into one and the same.
I am so excited to be guest posting here on Kayle's fabulous blog. I believe Kayle and I first became blogging friends way back in 2011. We immediately bonded over our love for vintage fashion and, of course, our mutual food obsession. We finally got to meet in person a few weeks ago and spent a fantastic day in the city exploring a bunch of foodie sites.
I have only a handful of very close friends. You know the kind. The ones that you know you will stay close to for the rest of your life. The ones that you are truly deep down excited for when big life events happen to them. I made these friends when I was young and they have stuck around. It is difficult to make those kinds of friends once college ends. It is just hard to make that kind of connection again. But Kayle and I hit it off right from the start. And once I figured out her name is pronounced "Kay-lee" and not "Kale" it has felt like we have known each other for years. She is just about as sweet as they come!
Back to Bake-sics. In each post I broke down the science of various different baked goods to create very simple and adaptable recipes. One of my favorite basic baked goods is quick bread. I make it frequently in all kinds of ways. It is so easy to make it savory or sweet and flavor it with pretty much anything you imagination can come up with. Check out this post for the basic recipe and to understand how it can be easily adapted.
biscuits, or cookies, or of course bread.
This bread is ready to go into the oven within 10 minutes and comes out incredibly moist and flavorful. I also think this would be awesome with raspberries, blackberries or cherries. Or a combination sounds pretty awesome too! You could even pair it with a different citrus. Orange, lime, or grapefruit?! Oh, the endless possibilities!
Blueberry Lemon Sour Cream Quick Bread
From Kristin of Baker Bettie
for the bread
- 1 1/2 cups flour
- 1 tsp baking powder
- 1 1/2 cups + 1/4 cup blueberries divided (fresh or frozen)
- 1/4 tsp cinnamon
- 1 cup sugar
- 1 tsp vanilla
- pinch of salt
- 2 eggs
- 1 cup sour cream
- 1/4 cup vegetable oil
- juice and zest of 1 lemon
- juice and zest of a lemon
- 1-2 cups powdered sugar
for the bread
- Preheat oven to 350ºF.
- Lightly oil a loaf pan and set aside.
- In a large bowl stir together flour, baking powder, cinnamon, sugar, and 1 1/2 cups of the blueberries.
- In another bowl, lightly whisk together the eggs, oil, vanilla, sour cream, and lemon juice and zest.
- Pour the liquid ingredients into the dry ingredients and stir together until combined.
- Pour the batter into the loaf pan and sprinkle the remaining 1/4 cup of blueberries over the top.
- Bake at 350 for about 50-60 minutes until a toothpick comes out clean from the middle.
- Cool completely before removing from the pan and glazing.
- Place the lemon juice and zest in a small mixing bowl.
- Whisk in 1 cup of the powdered sugar.
- Add more powdered sugar until the glaze is at the desired consistency.
- Drizzle over the cooled bread.
Kayle: *sob* Kristin made me get all teary eyed. I love her. Don't you??! Obviously you do, you're smart people.
Let's be social with Baker Bettie!: