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Lemon Blueberry Bread with Lemon Glaze - TastyPlanner.com
Fresh lemon zest and juice bring out the tartness of this bread.
I’ve made this recipe without the lemon glaze. It keeps for a couple of days longer with the lemon glaze than without.
Cook time is 45 to 60 minutes.
1 1/2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1 tbl. fresh lemon juice
1/4 tsp. salt
6 tbl. (3/4 stick) unsalted butter, room temperature
1 c. sugar
2 large eggs
2/3 cup buttermilk
1 (12 oz.) pack unsweetened, unthawed frozen blueberries
1/4 c. sugar
4 tbl. lemon juice
Preheat oven to 350 degrees. Grease pan.
Combine flour, baking soda, baking powder, lemon zest, and salt in a small bowl.
In a large bowl, using a whisk or electric mixer fitted with a paddle attachment on low speed, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
Add the dry ingredients to the creamed mixture in two equal portions, alternating with the buttermilk in two portions.
Add lemon juice. Beat just until smooth. With a large rubber spatula, carefully fold in the blueberries.
Scrape the batter into the prepared pan. Bake on the center rack of the oven for 45 to 60 minutes, or until golden brown, especially around the edges, and a cake tester inserted into the center comes out clean. Remove from oven and place on a cooling rack.
To make lemon glaze, combin sugar and lemon juice in a small saucepan. Place over low heat until the sugar dissolves.
Pierce the hot bread several times straight through from the top to the bottom with a wooden skewer. Immediately pour the hot lemon glaze over the bread. It will soak in
Cool for 30 minutes in the pan before turning out onto a rack to cool completely. As the bread cools, the syrup will dry.
Let stand at room temperature until ready to serve or wrap tightly in plastic wrap and store in the refrigerator for up to 4 days.