Tuesday, April 26, 2016

Blueberry Lemon Loaf

I found this recipe through "pinterest" and I have made it so many times.  
It's one of our favorites!  The recipe makes one loaf, so we usually triple it and give some away for others to enjoy as well.


1 1/2 c flour, plus 1 teaspoon for blueberries
1 tsp baking powder
1/2 tsp kosher salt (or slightly less table salt)
1/2 c butter, room temperature
3/4 c sugar
1 tbsp finely grated lemon zest
3 large eggs
1/2 c milk
1 tsp vanilla
1 c fresh or frozen blueberries

For the Syrup:
4 tbsp fresh lemon juice
4 tbsp sugar

For the Glaze:
1/2 c confectioners sugar
1 tbsp fresh lemon juice

In a bowl, mix your dry ingredients (flour, baking powder, and salt), set aside.  In a separate bowl, using a mixer, beat the butter, sugar, and lemon zest until light and fluffy.  Add eggs and mix until they are incorporated.  Continue with the milk and vanilla.  Once all the wet ingredients are well mixed, add your dry ingredients and mix just until everything is well incorporated and you have a cake batter.  Add the 1 teaspoon of flour to the cup of blueberries and fold into your batter.  Pour batter on a buttered and floured loaf pan and bake in the oven at 350 degrees F., for about 50-55 minutes (bread will be light brown on top, and if you insert a toothpick in the middle, it should come out clean).

While bread is baking, make syrup by boiling the two ingredients (lemon juice and sugar) in a small pot.  Your syrup will be ready when sugar has dissolved and syrup thickens a bit (just a couple of minutes).  Set aside.

When bread is done, poke holes on the top using a skewer, and pour the syrup on top to make it moist.  Remember to pour the syrup slowly, so that the bread absorbs it well.  Let bread cool completely.

Mix ingredients for the glaze and drizzle over your loaf.  Enjoy!

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