We recently went to Ohio to visit family and… well, family. The DaBramo family has been in my husband’s life for a long time – with Christine being the loving, caring chauffeur, cook, confidant, counselor to a group of kids who at one time or another, needed at least one of these services! When Tony and I married, I was fortunate to inherit the friendship of this amazing family, too!
I feel blessed beyond measure, by the time we were able to spend together, laughing, bonding, sharing.
Zesty Blueberry Cream Cheese Bread
1 1/2 cups all purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, room temperature
4 oz cream cheese, softened
1 1/3 cups sugar
2 large eggs
2 teaspoons grated lemon peel
1/2 cup buttermilk
1 1/2 cups fresh blueberries or frozen, thawed, drained
3 tablespoons fresh lemon juice
Preheat oven to 325°F. Butter 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Combine first 3 ingredients in small bowl. Using electric mixer, cream butter and cream cheese with 1 cup sugar in large bowl until mixture is light and fluffy. Add eggs 1 at a time, beating well after each addition. Add lemon peel. Mix in dry ingredients alternatively with milk, beginning and ending with dry ingredients. Fold in blueberries. Spoon batter into prepared loaf pan. Bake until golden brown, about 1 hour 15 minutes.
Meanwhile, bring remaining 1/3 cup sugar and lemon juice to boil in small saucepan, stirring until sugar dissolves.
Pierce top of hot loaf several times with toothpick. Pour hot lemon mixture over loaf in pan. Cool 30 minutes in pan on rack. Turn bread out of pan and cool completely on rack.
When you rise in the morning, give thanks for the light, for your life, for your strength. Give thanks for your food and for the joy of living. If you see no reason to give thanks, the fault lies in yourself.