Lemon-Blueberry Drizzle Bread

By á-47

This extra-lemony bread has a triple dose of lemon flavor; syrup, a sweet lemon glaze and zest in the batter.

Ingredients

• 1 1/2 cups plus 1 Tbsp. flour
• 1 tea. baking powder
• 1/2 tea. salt
• 1/2 cup butter, room temperature
• 3/4 cup plus3 Tbsp. sugar
• 1 Tbsp. lemon zest
• 3 eggs
• 1/2 cup whole milk
• 1 tea. vanilla
• 1 cup blueberries
• 4 tbsp. lemon juice
• 5 tbsp. confectioners' sugar

Preparation

Step 1

Heat oven to350 degrees. butter and flour a 9x5 loaf pan.

In a bowl, sift together 1 1/2 cups flour, baking powder and salt. In another bowl beat the butter, 3/4 cup sugar and zest on medium-high speed until light and fluffy. Add eggs one at a time, beating until each is incorporated. Add milk and vanilla and stir until blended. Add the dry ingredients and stir just until blended. Toss blueberries with 1 tea. flour and gently stir into batter.

Scrape batter into prepared pan. bake until lightly browned and a toothpick inserted comes out clean, about 50 minutes. Transfer to a wire rack set over a rimmed baking sheet and let cool in pan for a few minutes, then turn out onto rack.

While bread bakes, make syrup. In a small saucepan boil 3 Tbsp. lemon juice and 3 Tbsp. sugar over medium heat until syrupy, about 2 minutes. Remove from heat. Using a wooden skewer, pierce sides and bottom of the bread all over. brush with syrup.

to make glaze: in a small bowl stir together confectioners' sugar and 1 Tbsp. lemon juice. Drizzle glaze over cooled bread.