Lemon blueberry bread
- One and a half cups all-purpose flour
- One tsp baking powder
- One tsp salt
- 1/3 cup of melted unsalted butter
- 1 cup of sugar, granulated
- two eggs
- Half a teaspoon of extract from vanilla
- two tsp finely grated lemon zest, fresh
- two tsp freshly squeezed lemon juice
- half a cup of milk
- 1 cup blueberries, either frozen or fresh I utilised new
- One tablespoon of flour for all purposes
- Lemon Syrup
- Two tablespoons of melted butter
- Half a cup of powdered sugar
- two tsp freshly squeezed lemon juice
- Half a teaspoon of extract from vanilla
How to Produce It:
- Preheat the oven to 350°F. Grease a 9-by-5-inch loaf pan lightly with butter or line it with parchment paper.
- Mix the flour, baking powder, and salt together in a medium-sized bowl and keep it aside.
- Mix the melted butter, sugar, eggs, vanilla, zest, and juice from the lemon in the bowl of an electric mixer. Blend until thoroughly blended.
- Add milk and flour combination in two batches (partially with flour, partially with milk, and finally the remaining flour and milk) while stirring gently. Once it’s just blended, stop stirring.
- If using fresh blueberries, rinse them off so they have a slight bit of moisture on them. Then, combine the blueberries and 1 T. flour in a small bowl. By covering the blueberries with flour, you can keep them from baking all the way to the bottom of your bread.
- Mix in the flour-coated berries with the batter by hand, stirring just long enough to mix them in.
- Mix the mixture right away and transfer it to the prepared pan. Bake for 55 to 65 minutes, or until a toothpick inserted into the centre comes out clean. After the bread has cooled in the pan for about thirty minutes, transfer it to a wire rack that has a baking sheet underneath it (to catch the glaze you’re about to add).
- To make the glaze, just mix together the powdered sugar, lemon juice, vanilla, and melted butter. Then, drizzle the glaze over the loaf. Give it a few minutes to settle, then savour!