Lemon Blueberry Drizzle Bread Recipe 445

LEMON BLUEBERRY BREAD

Steps:

• Preheat oven to 350 degrees F (175 C) and place the rack in the middle of the oven. Butter and flour a 9x5-inch loaf pan.
• In a small bowl, whisk together 1 1/2 cups of flour, the baking powder and the salt. Set aside.
• In a large bowl, cream together the sugar, butter and lemon zest until light-colored, about 3 minutes.
• Add the eggs, one by one, beating until well mixed before adding the next. Add the milk and vanilla and beat until well blended.
• Add the dry ingredients and mix just until incorporated.
• In a small bowl, gently toss the blueberries with 1 tablespoon of flour. Carefully fold the blueberries into the batter.
• Scrape the batter into the prepared loaf pan and bake in preheated oven until a toothpick inserted near the center of the bread comes out clean, about 50-60 minutes.
• Remove from oven and set on a rack to cool for 5 minutes. Turn the bread out onto the cooling rack.
• In a small saucepan, bring the lemon juice and sugar to a boil. Cook until the sugar has completely dissolved and the syrup has thickened slightly, about 2 minutes.
• While the bread is still warm, jab it all over with s skewer. Brush with the lemon syrup. Let the bread cool completely, about 2-3 hours.
• In a small bowl, whisk together the powdered sugar and lemon juice. Add more juice/sugar to gain desired consistency.
• Drizzle over the cooled bread.

LEMON BLUEBERRY DRIZZLE BREAD RECIPE - (4.4/5)

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.

LEMON BLUEBERRY BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
• In a mixing bowl, beat together butter, 1 cup sugar, juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Fold in lemon zest, nuts, and blueberries. Pour batter into prepared pan.
• Bake in preheated oven for 60 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 10 minutes. Meanwhile, combine lemon juice and 1/4 cup sugar in a small bowl. Remove bread from pan and drizzle with glaze. Cool on a wire rack.

LEMON BLUEBERRY BREAD

Steps:

• In a large bowl, beat the butter, sugar, lemon juice and eggs. Combine the flour, baking powder and salt; stir into egg mixture alternately with milk, beating well after each addition. Fold in the blueberries, nuts and lemon zest. , Transfer to a greased 8x4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. , Combine glaze ingredients; drizzle over warm bread. Cool completely.