Lemon-Blueberry Drizzle BreadTell a Friend
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This extra-lemony bread has a triple dose of lemon flavor.
Prep Time: 25 min(s)
Cook Time: 50 min(s)
Recipe Type: Public
Posted By: mcarr
Posted On: Feb 18, 2012
Number of Servings:
- 1 1/2 cups - flour plus 1 tsp.
- 1 teaspoons - baking powder
- 1/2 teaspoons - kosher salt
- 1/2 cups - unsalted butter room temperature
- 3/4 cups - granulated sugar plus 3 tablespoons
- 1 tablespoons - lemon zest
- 3 - large eggs
- 1/2 cups - whole milk
- 1 teaspoons - vanilla extract
- 1 cups - blueberries
- 4 tablespoons - lemon juice
- 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.