snack saturday

Lemon Blueberry Bread



1 1/2 cups (195 grams) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon grated lemon zest(outer yellow skin of the lemon)
1 cup (240 ml) fresh blueberries
1/2 cup (113 grams) unsalted butter room temperature
3/4 cup (150 grams) granulated white sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup (120 ml) milk

Lemon Glaze:
2 tablespoons (25 grams) granulated white sugar
1 tablespoon fresh lemon juice


Preheat oven to 350 degrees F (180 degrees C). Butter (or spray with a non stick vegetable spray) the bottom and sides of a loaf pan (9 x 5 x 3 inch) (23 x 13 x 8 cm). 

Whisk together the flour, baking powder, salt, and lemon zest. Remove 1 tablespoon of the flour mixture. Place the blueberries in a separate bowl and toss the berries with the 1 tablespoon flour (this will help prevent the blueberries from sinking to the bottom of the pan during baking.)

In the bowl of your electric mixer, or with a hand mixer, beatthe butter until softened (about 1 minute). Add the sugar and continue to beat until light and fluffy (2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. 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.
Scrape the batter into the prepared pan and bake for about 55 to65 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.

Lemon Glaze: In a small microwaveable bowl, stir the sugar with the lemon juice. Place in the microwave for about 20 seconds or just until sugar has dissolved.

When the bread is done, remove from oven andplace on a wire rack. Pierce the top of the hot loaf with a wooden skewer or toothpick and then brush 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 on the day it is made, but it can be stored several days or frozen.

Makes 1 loaf.

4 comments:

  1. That looks so wonderful.....for another day! Already made maple oatmeal (walnut) muffins. Rainy and cool-ish today (63F)....tomorrow most unpleasant-mid 90's and humidity to match! Will have to engage AC or this old farmhouse will hold on to all that trapped heat;-(

    ReplyDelete
  2. This looks super yummy. I just picked up fresh blueberries & have a tree full of lemons. Thanks for sharing.

    ReplyDelete
  3. That looks wonderful, but we don't often get blueberries here in the UK. It occurs to me though that it would work with raspberries too.

    ReplyDelete
  4. Oh....love blueberries and lemon...might have to try this one. Thanks! by the way, did you take the calories out?

    ReplyDelete

I had to put word verification back on; just too much spam! Sorry, I'm not a fan either!!

Thanx for visiting, hope to see you again soon!

Related Posts Plugin for WordPress, Blogger...