LEMON BLUEBERRY DRIZZLE BREAD RECIPE - (4.4/5)

Lemon Blueberry Drizzle Bread Recipe - (4.4/5) image

Provided by á-10847

Number Of Ingredients 16

SYRUP:
1 1/2 cups plus 1 teaspoon all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup unsalted butter, room temperature
3/4 cup granulated sugar
1 tablespoon lemon zest, finely grated
3 large eggs
1/2 cup whole milk
1 teaspoon pure vanilla extract
1 cup fresh blueberries
3 tablespoons fresh lemon juice
3 tablespoons granulated sugar
GLAZE:
1/2 cup confectioners' sugar
3 teaspoons fresh lemon juice

Steps:

Position a rack in the middle of the oven and preheat to 350° F (180° C). Butter and flour a 9-by-5-inch (23-by-13-cm.) loaf pan. In a bowl, sift together the 1 1/2 cups flour, baking powder and salt. In the bowl of a mixer fitted with the paddle attachment, beat the butter, granulated sugar and lemon zest on medium-high speed until lightened. Add the eggs one at a time, beating until each is incorporated. Add the milk and vanilla and stir until blended. Add the dry ingredients and stir just until blended. In a small bowl, toss the blueberries with the 1 teaspoon flour. Gently stir into the batter. Scrape the batter into the prepared pan. Bake until lightly browned and a toothpick inserted into the center comes out clean, about 50 minutes. Transfer the bread to a wire rack set over a rimmed baking sheet and let cool in the pan for a few minutes, then turn out onto the rack. While the bread is baking, make the syrup: In a small saucepan, boil the lemon juice and granulated sugar over medium heat until syrupy, about 2 minutes. Remove from the heat. Using a wooden skewer, pierce the sides and bottom of the bread all over. Brush the bread generously with the syrup. To make the glaze, in a small bowl, stir together the confectioners' sugar and lemon juice. When the bread is completely cool, drizzle the glaze over the top.