Written by: ERICA KASTNER of Cooking for Seven
This is one of the most flavorful, moist quick breads I’ve ever made. Not only is the batter full of wonderful ingredients such as blueberries, butter and lemon zest, the lemon flavor is enhanced by a lemon syrup AND a lemon glaze. And the syrup doesn’t just sit on top of the bread – first you jab many holes into the bread with a skewer (I used the end of a paint brush), then brush the top with all that good lemonyness and let it seep into the bread. Heavenly.
“You should never make cake again – when you want to make cake, you should make this instead. It’s way better,” Reuben informed me after gobbling down a slice or two of this bread.
“I’ll take TWO pieces,” he requested as I buttered a slice to put in his work lunch the next day. I smiled and happily obliged.
I love that this bread has the perfect amount of sweetness, balanced by the blueberries and the tang of the lemon.
I’m not one for overly sweet treats, so I halved the amount of the drizzle. Also, I found that I needed to bake the bread for several more minutes than indicated by the original recipe. Test the bread for doneness at the specified time and work from there. Every oven is different.
This bread is scrumptious without butter. But we’re butter fiends over here, so of course we spread ours generously with it.
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Lemon Blueberry Bread
Yield: 1 large loaf
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 3 hours
A scrumptious, moist, flavorful quick bread with a lemon syrup AND a lemon glaze.
1 1/2 cups all-purpose flour + 1 tablespoon
1 teaspoon baking powder
1/2 teaspoon sea salt
1/2 cup (1 stick) butter, at room temperature
3/4 cup granulated sugar
1 tablespoon lemon zest
3 large eggs
1/2 cup whole milk
1 teaspoon pure vanilla extract
1 cup fresh or frozen blueberries
For the Syrup:
4 tablespoons freshly squeezed lemon juice
4 tablespoons granulated sugar
For the Glaze:
1/2 cup confectioner's sugar
1 tablespoon freshly squeezed lemon juice
Preheat oven to 350 degrees F (175 C) and place the rack in the middle of the oven. Butter and flour a 9x5-inch loaf pan.
In a small bowl, whisk together 1 1/2 cups of flour, the baking powder and the salt. Set aside.
In a large bowl, cream together the sugar, butter and lemon zest until light-colored, about 3 minutes. Add the eggs, one by one, beating until well mixed before adding the next. Add the milk and vanilla and beat until well blended. Add the dry ingredients and mix just until incorporated.
In a small bowl, gently toss the blueberries with 1 tablespoon of flour. Carefully fold the blueberries into the batter.
Scrape the batter into the prepared loaf pan and bake in preheated oven until a toothpick inserted near the center of the bread comes out clean, about 50-60 minutes. Remove from oven and set on a rack to cool for 5 minutes. Turn the bread out onto the cooling rack.
Meanwhile, make the lemon syrup: in a small saucepan, bring the lemon juice and sugar to a boil. Cook until the sugar has completely dissolved and the syrup has thickened slightly, about 2 minutes.
While the bread is still warm, jab it all over with s skewer. Brush with the lemon syrup. Let the bread cool completely, about 2-3 hours.
To make the glaze: in a small bowl, whisk together the powdered sugar and lemon juice. Add more juice/sugar to gain desired consistency. Drizzle over the cooled bread.
Store bread in the refrigerator.
Recipe from Portuguese Girl Cooks