I got a good deal on some blueberries and had some lemons from the garden, so I went looking for a recipe that used both. This bread is more like a tea cake, and I don't know when I would use it. I don't think I will keep it, knowing that I can find it here when/if I need it later. I didn't like how there were holes in the top of the finished cake. I would have preferred to poke the holes in the base and then just brush the top with the glaze. The taste was good, but of the 8 people who were offered this bread, only one even ate it. I don't think the place was right, perhaps at a tea party?
Lemon Blueberry Bread
1 1/2 c. flour
1 t. baking powder
1/4 t. salt
6 T butter, room temperature
3/4 c. sugar
2 eggs
1/2 t. vanilla
1 T grated lemon zest
1/2 c. milk
1 c. fresh blueberries
1/4 c. sugar
2 T fresh lemon juice
1. Preheat oven to 350ºF and place the oven rack in the center of the oven. Butter the bottom and sides of a loaf pan (9" x 5" x 3").
2. In a separate bowl, whisk together the flour, baking powder, and salt.
3. In the bowl of your electric mixer, beat the butter until softened, about 1 minute. Add the sugar and continue to beat until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
5. Beat in the vanilla 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.
6. 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.
7. Meanwhile, in a small saucepan, bring the 1/4 cup of sugar and the 2 Tablespoons of lemon juice to a boil, stirring until the sugar dissolves.
8. When the bread is done, remove from oven and place on a wire rack. Pierce the hot loaf all over with a wooden skewer 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. This bread is best served the day it it baked.
1 t. baking powder
1/4 t. salt
6 T butter, room temperature
3/4 c. sugar
2 eggs
1/2 t. vanilla
1 T grated lemon zest
1/2 c. milk
1 c. fresh blueberries
1/4 c. sugar
2 T fresh lemon juice
1. Preheat oven to 350ºF and place the oven rack in the center of the oven. Butter the bottom and sides of a loaf pan (9" x 5" x 3").
2. In a separate bowl, whisk together the flour, baking powder, and salt.
3. In the bowl of your electric mixer, beat the butter until softened, about 1 minute. Add the sugar and continue to beat until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
5. Beat in the vanilla 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.
6. 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.
7. Meanwhile, in a small saucepan, bring the 1/4 cup of sugar and the 2 Tablespoons of lemon juice to a boil, stirring until the sugar dissolves.
8. When the bread is done, remove from oven and place on a wire rack. Pierce the hot loaf all over with a wooden skewer 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. This bread is best served the day it it baked.
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