Lemon Blueberry "Bread"

When Brett and I were in Philadelphia, we had the pleasure of eating at City Tavern.  The original City Tavern opened in 1773 and hosted many historical figures such as George Washington, Thomas Jefferson, and Paul Revere.  To think that our founding fathers literally sat in that room was a surreal experience.  It just makes them seem more like real people that actually ate and drank as opposed to American icons.  Well, after eating there I bought a gorgeous cookbook (signed by the chef!) and discovered quickly upon opening it that the actual City Tavern burned down in 1834 and wasn't rebuilt until...1975!  So it wasn't actually the room that those guys had been in, but at least the replica was built on the same site.

The cookbook is (of course) a baking and dessert cookbook and it is full of somewhat authentic recipes from the Revolutionary War period.  My debut recipe from this cookbook was Lemon Blueberry Bread.  I put it in quotes in the subject line because I don't think that being made in a loaf pan necessarily deems it bread.  This is totally and absolutely cake.

I had a great time making it.  I actually took my time, which is rare for me.  I don't know why I always rush through my projects, but this time I took a page from Brett's book and just went slow and enjoyed myself.  And wouldn't you know, when I go slow there aren't any mistakes!  Oh sure, a couple of blueberries rolled out of control off the counter, but that's nothing.

The recipe said to let it bake for 50-60 minutes, but it actually ended up being closer to 65 or 70 minutes.  That darn toothpick just wouldn't come out clean!

I decided to display it on a platter that I had bought a while ago but had yet to use.  I thought it was very appropriate.  I also served it on the accompanying appropriate dishes.  So cute!!  They are too big for dessert plates (I bought them as breakfast plates) but it was just too perfect an opportunity.

Look at all those blueberries!  Yum!