Lemon Blueberry Bread
August 21, 2008
Mmmmmmmmmmm! That was the sound I made this morning when I took my first bite of this blueberry bread. Ok, so it wasn’t my first bite. I taste tested it last night after I baked it to be sure it was good. But it was even better this morning than I remembered. I guess something about it sitting over night and soaking up that sweet lemony glaze. Normally I don’t eat stuff like this for breakfast. That’s normally the one meal of the day I reserve for being healthy (ha). But well I had some blueberries just sitting there, staring at me, waiting to have something done with them so I thought, what the heck. I had already done muffins and pie so when I saw this recipe, my heart skipped a beat and my mouth watered all day just thinking about it. The recipe went together very quickly and the results were amazing. It’s not an overly sweet bread and sort of has the taste and consistency of pound cake but with little bursts of blueberries mixed in. So I guess it’s not too bad for breakfast and it would be great as a treat with coffee for dessert. But DO make the glaze for it. I considered skipping that part but it only takes about 5 more minutes to do the glaze and it really adds something to the bread.
Lemon Blueberry Bread Recipe:
1 1/2 cups (210 grams) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (113 grams) unsalted butter, room temperature
3/4 cup (150 grams) granulated white sugar
2 large eggs
1/2 teaspoon pure vanilla extract
1 tablespoon grated lemon zest (outer yellow skin of the lemon)
1/2 cup (120 ml) milk
1 1/2 cups fresh blueberries
1/3 cup (66 grams) granulated white sugar
3 tablespoons fresh lemon juice (use the real stuff, not the bottled kind–you will be able to taste it in this recipe)
In a separate bowl, whisk together the flour, baking powder and salt. Set aside.
In the bowl of your electric mixer, or with a hand mixer, beat the butter until softened (about 1 minute). Add the sugar and continue to beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the and lemon zest. With the mixer on low, add the flour mixture (in three additions) and milk (in two additions) alternately, starting and ending with the flour. Mix only until combined. Gently fold in the blueberries.
Scrape the batter into the prepared pan and bake for about 55 to 65 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.
When the bread is done, remove from oven and place on a wire rack. Pierce the hot loaf all over with a wooden skewer or toothpick and then brush the top of the loaf with the hot lemon glaze. Cool the loaf in the pan for about 30 minutes then remove from pan and let cool completely on a wire rack.
Makes 1 loaf.
Source: Joy of Baking