Categories: Breads
Ingredients
- Bread:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 tsp vanilla extract
- 1 T grated lemon zest
- 1/2 cup milk
- 1 1/2 cups fresh blueberries
- Lemon Glaze:
- 1 cup granulated sugar
- 3 T fresh lemon juice
Directions
-
Preheat over to 350 degrees and place the over rack in the center of the oven.
-
Spray the bottom and sides of a loaf pan with cooking spray and set aside.
-
In a bowl, whisk together flour, baking powder, and salt; set aside.
-
In the bowl of your 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 1/3 cup sugar and 3 T lemon juice to boil, stirring until the sugar dissolves.
-
When the bread is done, remove to oven and place on a wire rack.
-
Pierce the hot loaf all over with a toothpick and then brush the top of the loaf with the hot lemon glaze.
-
Cool the loaf in the pan for about 30 minutes and then remove from pan and let cool completely on a wire rack.