Recipe Detail

Lemon-Blueberry Drizzle Bread

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Number of Servings:


  1. 1 1/2 cups - flour plus 1 tsp.
  2. 1 teaspoons - baking powder
  3. 1/2 teaspoons - kosher salt
  4. 1/2 cups - unsalted butter room temperature
  5. 3/4 cups - granulated sugar plus 3 tablespoons
  6. 1 tablespoons - lemon zest
  7. 3 - large eggs
  8. 1/2 cups - whole milk
  9. 1 teaspoons - vanilla extract
  10. 1 cups - blueberries
  11. 4 tablespoons - lemon juice
  12. 5 tablespoons - confectioners' sugar


Heat oven to 350. Butter and flour a 9-by-5-inch loaf pan. In a bowl sift together 1-1/2 cups flour, baking powder and salt. In another bowl 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 stir until blended. Add the dry ingredients and stir just until blended. Toss blueberries with 1 tsp flour and gently stir into batter. Scrape batter into prepared pan.
Bake until lightly browned and a toothpick inserted into the center comes out clean, about 50 minutes. Transfer to a wire rack set over a rimmed baking sheet and let cool in pan for a few minutes, 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 a wooden skewer, pierce sides and bottom of the bread all over. Brush with syrup.
To make glaze: In a small bowl stir together confectioners' sugar and 1 tbsp lemon juice. Drizzle glaze over cooled bread.


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