Lemon Blueberry Bread
- For the Syrup:
- 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
- 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
Adapted from goodlifeeats.com
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.