Blueberry Lemon Loaf

It’s well known that I adore the combination of berries with lemon! Here is a lovely quick bread that’s easy to make and darned right delish!  The lemon glaze topping is addictive!

DSC_7905 nx2Makes 1 Loaf

For the Loaf:

1 ½ cups unbleached flour
1 tsp. baking powder
¼ tsp. salt
6 Tbsp. unsalted butter, room temperature
1 1/3 cups of sugar
2 large eggs
2 tsp. grated lemon peel (a microplane does a great job)
½ cup milk (not low-fat)
1 ½ cups fresh blueberries, preferably fresh (thawed & drained frozen berries would also work)

Topping: 3 Tbsp. freshly squeezed lemon juice

Preheat the oven to 325 F.

Butter a 8 ½ x 4 ½ x 2 ½” loaf pan or spray with non-stick baking spray.

Whisk together the first 3 ingredients in a small bowl. Using an electric mixer, cream the butter with 1 cup of sugar in a large bowl until mixture is light & fluffy. Add eggs, 1 at a time, beating well after each addition; add the lemon peel. Mix in dry ingredients alternately with the milk, beginning & ending with dry ingredients. Fold in blueberries; spoon batter into the prepared loaf pan. Place in the oven and bake until golden brown & a wooden skewer inserted into the centre comes out clean, approximately 1 hour, 15 minutes. (I would check after 1 hour). When loaf tests done remove to a baking rack.

Meanwhile, bring remaining 1/3 cup sugar & lemon juice to a boil in a small saucepan, stirring until sugar dissolves.

Pierce the top of the hot loaf all over with a toothpick; pour hot lemon mixture over loaf in pan. Cool 30 minutes in the pan on a rack. Turn bread out of the pan & cool completely on the rack.

Phyllis Signature

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