Lemon-Blueberry Drizzle Bread Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 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
  • Directions:

    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.

    Brief Description

    This extra-lemony bread has a triple dose of lemon flavor.

    Main Ingredient:


    Category:  Breads

    Cuisine:  American

    Prep Time: 25 min
    Cook Time: 50 min


    Ladies' Home Journal

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    Posted On:

    February 18, 2012

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