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Lemon Blueberry Bread
Recipe: Preheat oven to 350 degrees F (180 degrees C) and place the oven
rack in the center of the oven. Butter (or spray with a non stick vegetable
spray) the bottom and sides of a loaf pan (9 x 5 x 3 inch) (23 x 13 x 8 cm).
In a separate bowl, whisk
together the flour, baking powder and salt. Set aside.
In the bowl of your electric mixer,
or with a hand mixer, beat
the butter until softened (about 1 minute). Add the sugar and continue to beat until light and fluffy. Add the eggs,
one at a time, beating well after each addition. Beat in the vanilla extract
and lemon zest. With the mixer on low, add the flour mixture (in three additions) and
milk
(in two additions) alternately, starting and ending with the flour. Mix
only until combined. Gently
fold in the blueberries.
Scrape the batter into the prepared pan and bake for about 55 to 65
minutes, or until the bread is golden brown and a toothpick inserted in the
center comes out clean.
Meanwhile, in a
small saucepan, bring the 1/4 cup (50 grams) of sugar and the 2 tablespoons of
lemon juice to a boil, stirring until the sugar dissolves.
When the bread is
done, remove from oven and
place on a wire rack. Pierce the hot loaf all over with a wooden skewer or
toothpick and then brush the top of the loaf with the hot lemon glaze. Cool the
loaf in the pan for about 30 minutes then remove from pan and let cool
completely on a wire rack. This bread is best served on the day it is made.
Makes 1
loaf.
Sources:
Beranbaum, Rose
Levy. 'The Cake Bible'. William Morrow & Company, Inc. New York: 1988.
Bon Appetit
Magazine, August 1991 Issue. |
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