May 6, 2020-- Aunt Mary’s Lemon Blueberry Bread in Productivity diary plus recipes

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21.19
I should award time for these activities because I need to be doing them and they have to do with my career:
-Classwork
-Coursera law course and reading GTM.
-Other work

To do list:
-Write Dr. Ramos
-Answer work-related emails

Allowing myself only ONE kind of entertainment per day of the week:
-Monday: movie commentaries/ movie clips
-Tuesday: Studio C/ College Humor
-Wednesday: Youtube videos that are neither Studio C/ College Humor or movies-related
-Thursday: Studio C/ College Humor
-Friday: detox day/ fast day
-Saturday: Quora
-Sunday: Quora

Monday, Wednesday, and Friday are detox days:
-Watching productivity videos.
-Watching educational videos (NOT Teded riddles I don’t think).
-Watching Catholic videos
-NO MUSIC NO MUSIC NO MUSIC

Small detox for the rest of my time until comps: No Quora, no Youtube of anything involving comedy and movies.

What must I complete for this Spring break?
-Read for comps
-Work on study guides and review everything for comps
-Prepare to teach online
-DISSERTATION RESEARCH!!

Summer plan:
-Try to study the Black Letter Laws
-Study law school
-Word hard on dissertation

https://www.theseasonedmom.com/blueberry-bread/

This easy Blueberry Bread has a moist, buttery crumb and is bursting with fresh, juicy blueberries and a touch of lemon.
Course Breakfast, Dessert
Cuisine American
Keyword Blueberry Bread, Blueberry Cake, Lemon Blueberry Bread
Prep Time 15 minutes
Cook Time 55 minutes
Cooling Time 1 hour
Total Time 2 hours 10 minutes
Servings 2 loaves (about 20 slices total)
Calories 211.6 kcal
Author Blair
Ingredients
FOR THE BREAD:

1 stick (½ cup) salted butter or margarine, softened
2 cups sugar
2 eggs
1-2 teaspoons lemon extract (or 2 tablespoons grated lemon zest with 2 tablespoons lemon juice)
1 cup milk
3 ½ cups all-purpose flour
4 teaspoons baking powder
½ teaspoon salt
2 cups blueberries (fresh or frozen), tossed with 1 tablespoon flour

FOR THE TOPPING:

3 teaspoons sugar
½ teaspoon cinnamon

Instructions

Preheat oven to 350 degrees F. Spray two 8.5 x 4.5-inch loaf pans with cooking spray and set aside.
In a large bowl, use an electric mixer to cream together the butter and sugar. Add the eggs, one at a time, and mix until incorporated. Slowly add the milk and the lemon flavor (if using); mix to combine.
In a separate bowl, sift together the flour, baking powder and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to over-mix the batter.
Gently fold in the blueberries.
Divide batter evenly between the two loaf pans.
In a small bowl, combine the sugar and cinnamon for the topping. Sprinkle over the top of the bread.

Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. If the top starts to get too dark, after the first 45 minutes you can loosely cover the bread with foil until it's done baking.

Remove from the pans and cool completely on a wire rack before slicing and serving.

Recipe Notes

Aunt Mary always uses 1-2 teaspoons of lemon extract. If you prefer, you can substitute with 2 tablespoons of grated lemon zest and 2 tablespoons of freshly-squeezed lemon juice.
Remember that when zesting the lemons, you only want to scrape off the very outer peel. This is where all of the essential oils and flavor can be found. You do NOT want to scrape off the white pith, which has a bitter taste.
Use the same recipe, but bake a Blueberry Cake in a Bundt pan (instead of using the two loaf pans). Bake the Bundt cake at 325 degrees F for 70-80 minutes. Cool the cake in the pan for about 20 minutes, and then transfer to a wire rack to cool completely.
Make sure that you spray your pans really well with cooking spray, or grease with butter and sprinkle with flour. This will prevent the cake from sticking to the pan.
Aunt Mary always sprinkles the top of her bread with the cinnamon-sugar mixture, but a lemon glaze would also be delicious. For a glaze, simply whisk together 2/3 cup of powdered sugar with 1 tablespoon of lemon juice (or more as needed), until it’s smooth. Drizzle the glaze over the cooled bread.
You can use either fresh or frozen blueberries; however, fresh berries are always my preference. If using frozen blueberries, do NOT thaw them before tossing them with flour and adding them to the batter. The frozen blueberries have a tendency to “bleed” more in the batter and turn the bread a light shade of purple.