Lemon-Blueberry Drizzle Bread

This breakfast bread has a triple dose of lemon flavor: zest in the batter, syrup that you brush on while the bread is still warm, and a sweet lemon glaze drizzled over the top. Enjoy a slice with a steaming cup of tea any time of day.

Blueberry bread drizzled with a lemon glaze

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Blueberry bread drizzled with a lemon glaze


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • cups plus 1 tsp. all-purpose flour (7½ oz./235 g.)

  • 1

    teaspoon baking powder

  • ½

    teaspoon kosher salt

  • ½

    cup unsalted butter, room temperature (4 ounces/125 g.)

  • ¾

    cup granulated sugar, (6 ounces/185 g.)

  • 1

    tablespoon lemon zest, finely grated

  • 3

    large eggs

  • ½

    cup whole milk (4 fl. ounces/125 ml.)

  • 1

    teaspoon pure vanilla extract

  • 1

    cup (4 ounce/125 g.) fresh blueberries

  • SYRUP:

  • 3

    tablespoons fresh lemon juice

  • 3

    tablespoons granulated sugar

  • GLAZE:

  • ½

    cup (2 ounces/60 g.) confectioners’ sugar

  • 3

    teaspoons fresh lemon juice

Directions

Position a rack in the middle of the oven and preheat to 350° F (180° C). Butter and flour a 9-by-5-inch (23-by-13-cm.) 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 flour. Gently stir into the batter. Scrape the batter into the prepared pan. Bake until lightly browned and a toothpick inserted into 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, make 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.


Nutrition

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