Blueberry Bread with a Lemon Drizzle
a delightful sweet bread full of fresh blueberries drizzled a with a tart lemon glaze
Ingredients
Scale
- 1 1/2 cups plus 1 tsp all purpose flour
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 cup unsalted butter, at room temperature
- 3/4 cup plus 3 TBSP granulated sugar
- 1 TBSP lemon zest (mine was frozen so it looks like orange zest in the photos)
- 3 large eggs
- 1/2 cup whole milk
- 1 tsp vanilla
- 1 cup blueberries (frozen are fine)
- 4 TBSP lemon juice
- 5 TBSP confectioners’ sugar
Instructions
- Preheat oven to 350
- Butter and flour a 9 x 5 inch loaf pan.
- In a bowl sift together 1 1/2 cups flour, baking powder and salt.
- In a stand mixer with . paddle attached beat the butter, 3/4 cup granulated sugar and zest on medium-high speed until light and fluffy.
- Add eggs, one at a time, beating until each is incorporated.
- Add milk and vanilla and mix until blended
- Toss blueberries with 1 tsp flour and gently stir into batter.
- Scrape batter into prepared pan and bake until lightly browned and toothpick inserted into the center comes out clean, about 50 minutes.
- Transfer to a wire rack set over a rimmed baking sheet (I used foil) and let cool in pan for a few minutes and then turn out onto rack.
While bread bakes, make syrup.
- In a small saucepan boil 3 TBSP lemon juice and 3 TBSP granulated sugar over medium heat until syrupy, about 2 minutes.
- Remove from heat. Using wooden skewer pierce sides and bottom of the bread all over.
- Brush with syrup
- Make glaze. In a small bowl mix together confectioners’ sugar and 1 TBSP lemon juice.
- Drizzle over cooled bread.
Notes
Can also use cherries