Lemon Surprise Layer Loaf

Lemon Surprise Loaf

One of my favourite loaf recipes for spring, don’t you just think spring when you think of lemon desserts?  This spectacular quick bread combines lemon and blueberry in a unique flavouring.  You can substitute raspberry with equally delicious results.  It is perfect for afternoon tea or a morning coffee treat.

½ cup soft butter

2/3 cup sugar

2 large eggs

1 ½ cups all purpose unbleached flour

1 tsp. baking powder

1 tsp. salt

½ cup coconut milk

3 tbsp. Freshly squeezed lemon juice

1 ½ tbsp. Freshly grated lemon zest

½ cup blueberry jam/preserves or ½ cup seedless raspberry jam/preserves

Preheat oven to 325°

In a large bowl cream butter and sugar until light and fluffy, beat in eggs until well incorporated.  In a separate bowl combine dry ingredients.  Add to egg mixture alternately with the coconut milk, beginning and ending with the dry ingredients.  Add lemon juice and zest.

Pour half of the batter into a greased and floured 9x5x3 loaf pan.  Carefully spead jam/preserves over the top.  Pour remaining batter over the jam layer being careful not to disturb the jam layer.

Bake at 325° for 50 minutes or until pick inserted in center comes out clean  Cool in pan 10 minutes and turn out to cool on a rack.

Enjoy !

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