Baked – Lemon Blueberry Drizzle Bread
Howdy! I'm here today with a recipe post. We recently ordered a baking book called Home Baked Comfort. You can find it here. Everything we've tried has been awesome. This particular bread is no exception. It's delicious! There are plenty of blueberries in it, and three doses of lemony goodness. There's lemon in the batter, lemon in the syrup you brush on, and lemon in the glaze. Despite that triple helping though, the lemon isn't overwhelming. It was perfectly lemony. Okay, here we go.
What you need:
1 1/2 c all-purpose flour, plus 1 t
1 t baking powder
1/2 t kosher salt
1/2 c unsalted butter, at room temperature
3/4 c granulated sugar
1 T finely grated lemon zest
3 large eggs
1/2 c whole milk
1 t pure vanilla extract
1 c fresh (or frozen) blueberries
For the Syrup:
3 T fresh lemon juice
3 T granulated sugar
For the Glaze:
1/2 c confectioners' sugar
3 t fresh lemon juice
Makes 1 large loaf
Position a rack in the middle of the oven and preheat to 350〫F. Butter and flour a 9-by-5-inch loaf pan.
In a bowl, sift together the 1 1/2 cups flour, baking powder, and salt. In the bowl of a mixer fitted with the paddle attachment, beat the butter, granulated sugar, and lemon zest on medium-high speed until lightened. Add the eggs one at a time, beating until each is incorporated. Add the milk and vanilla and stir until blended. Add the dry ingredients and stir just until blended. In a small bowl, toss the blueberries with the 1 teaspoon of flour. Gently stir into the batter.
Scrape the batter into the prepared pan. Bake until lightly browned and a toothpick inserted in to the center comes out clean, about 50 minutes. Transfer the bread to a wire rack set over a rimmed baking sheet and let cool in the pan for a few minutes, then turn out onto the rack.
While the bread is baking, making the syrup: In a small saucepan, boil the lemon juice and granulated sugar over medium heat until syrupy, about 2 minutes. Remove from the heat. Using a wooden skewer, pierce the sides and bottom of the bread all over. Brush the bread generously with the syrup.
To make the glaze, in a small bowl, stir together the confectioners' sugar and lemon juice. When the bread is completely cool, drizzle the glaze over the top.