I must say that lemon and blueberry are one of those combinations that just go together. Whether it be in muffins, pancakes, cheesecake etc. It is just a great winning combination. Well today I have this great combination in a blueberry lemon bread and it includes a yummy glaze on the bread after it bakes! Eat it, love it!
- BAKING POWDER
- LEMON ZEST
- FRESH BLUEBERRIES
- LEMON JUICE
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/4 tsp salt
- 6 Tbsp butter, softened
- 1 1/3 cup sugar, divided
- 2 eggs
- 2 tsp lemon zest
- 1/2 cup milk
- 1 1/2 cup fresh blueberries
- 3 Tbsp lemon juice
- Preheat oven to 325 degrees.
- Grease and flour a 8 1/2 x 4 1/2 x 2 1/2 loaf pan and set aside.
- In a bowl, whisk together the flour, baking powder, and salt.
- In another bowl, cream together the butter with 1 cup of the sugar with a electric mixer until light and fluffy.
- Add eggs, one at a time, to the butter mixture. Beating well after each addition of egg. Beat in the lemon peel.
- Next, add 1/3 of the flour mixture to the butter mixture. Then alternately add half the milk with half of the remaining flour mixture, being sure to end with the flour.
- Toss the blueberries in about 1/2 tsp flour to coat. This will prevent them from sinking in your bread. Fold the blueberries into the batter.
- Pour the batter into the prepared loaf pan. Bake for 60 minutes until golden and a toothpick inserted in the center comes out clean.
- While the bread cooks, add the remaining 1/3 cup sugar to a saucepan along with the 3 tbsp lemon juice. Bring to a boil and then remove from the heat.
- Once the bread is cooked, pierce the top of the bread with a toothpick several times. Be sure to not go all the way through the loaf.
- Pour the hot lemon/sugar mixture over the bread.
- Allow to cool in the pan for 30 minutes, then remove from the pan and allow to cool completely.
Recipe adapted from A Muse in My Kitchen.