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, salt, and lemon zest. Remove 1 tablespoon of
the flour mixture. Place the blueberries in a separate bowl and toss the berries with the 1
tablespoon flour (this will help prevent the blueberries from sinking to the
bottom of the pan during baking.)
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
(2-3 minutes). Add the eggs,
one at a time, beating well after each addition. Scrape down the sides of
the bowl as needed. Beat in the vanilla extract. With the mixer on low, add the flour mixture (in three additions) and
(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.
Lemon Glaze: In a
small microwaveable bowl, stir the sugar with the lemon juice. Place in the
for about 20 seconds or just until sugar has dissolved.
When the bread is
done, remove from oven and
place on a wire rack. Pierce the top of the hot loaf with a wooden skewer or
toothpick and then brush 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, but it can be stored several
days or frozen.