Tag Archives: lemon loaf

Lemon Blueberry Bread

Some days I really love Pinterest. It’s perfect for getting any vague half formed creative ideas to actualization.  That was the situation I found myself in this weekend, I found this recipe while I was idly surfing Pinterest for recipes to use up the left over fruit in the fridge.

Lemon

Ingredients:

  • 1 and 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/3 cup unsalted butter, melted
  • 1 cup sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons fresh grated lemon zest
  • 2 Tablespoons fresh lemon juice
  • 1/2 cup milk
  • 1 cup fresh or frozen blueberries (I used fresh)
  • 1 Tablespoons all-purpose flour

Lemon glaze

  • 2 Tablespons butter, melted
  • 1/2 cup powdered sugar
  • 2 Tablespoons fresh lemon juice
  • 1/2 teaspoon vanilla extract

Directions:

  1.  Preheat oven to 350*F and line a 9″x 5″ loaf pan with parchment paper (or lightly grease with butter).
  2. In a medium bowl, whisk the flour, baking powder and salt, and set aside.
  3. In the bowl of an electric mixer, blend together the melted butter, sugar, eggs, vanilla, lemon zest and lemon juice.  Mix until well combined.
  4. While slowly mixing, add flour mixture and milk in two batches (some flour, then some milk, then the rest of the flour and the rest of the milk).  Stop mixing as soon as it’s just combined.
  5. Rinse off the blueberries (if using fresh) so they have just a bit of moisture on them, then, in a small bowl toss the blueberries and 1 T. flour.  This flour coating will help prevent the blueberries from sinking to the bottom of your loaf while baking.
  6. Add the flour coated berries to the batter and gently but quickly stir, by hand, to combine.
  7. Immediately pour batter into prepared pan and bake for 55-65 minutes, or until a toothpick inserted in the center of the loaf comes out clean.  Cool bread in the pan for about 30 minutes, then move to a wire cooling rack with a baking sheet below (to catch the glaze you’re about to add).
  8. Prepare glaze by simply whisking together the melted butter, powdered sugar, lemon juice and vanilla, then pour glaze over the loaf.  Allow to set a few minutes, then enjoy!

Notes:

  • Now let me start out by saying that this is a pretty good recipe. However, I thought that this was going to be a little more cake and a little less bread. Completely my fault, but a little disappointing none the less. Now that being said, Andy inhaled half the loaf within three hours of me taking it out of the oven.
  • This is very much a bread you have to be very careful not to over mix your batter; a few gentle folds and leave it alone the second it comes together. I gave it a few turns too many, and after it baked, I could tell.
  • The only other thing I wanted to comment on was the note in the recipe that said the icing shouldn’t be applied to the bread until the day it was to be served. Seeing how it set up overnight I get the recommendation, but if your house is anything like mine, there is a strong likelihood that it won’t all get eaten in a single day. Was the icing better on the first day? Absolutely, but it was still perfectly good the day after.