This bread is probably the best way to remember summer. Now that it's getting cold out, I'm missing summer a lot. It's even going to snow tomorrow! Warm baked bread takes me away from that for a little bit :)
This bread is pretty easy to make. I've made it before, but the first time it didn't go so well. If you make it, make sure to leave the bread in the pan for at least 20 minutes! Last time I left it in there for 5 minutes and tried to get it onto the cooling rack and it fell apart! But this time it stayed together. If you are going to make it, don't be afraid for the bread to get soggy from the glaze. The more glaze, the better.
Lemon Blueberry Bread
recipe from Joy of Baking
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, room temperature
3/4 cup granulated sugar
2 large eggs
1/2 teaspoon vanilla extract
1 tablespoon grated lemon zest (outer yellow skin of the lemon)
1/2 cup milk
1 cup blueberries (can be frozen or fresh. I used frozen)
1/4 cup granulated sugar
2 tablespoons fresh lemon juice
For the bread: Preheat oven to 350 Degrees F and place the oven rack in the center of the oven. Butter (or spray with a nonstick vegetable spray) the bottom and sides of a 9 x 13 loaf pan.
In separate bowl, whisk together the flour, baking powder, and salt.
In a bowl with an electric 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. Scrape down the sides of bowl as needed. Beat in the vanilla extract and lemon zest. With the mixer on low, add the flour mixture (in 3 additions) and the milk (in 2 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 55-65 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.
Meanwhile, in a small saucepan, bring the 1/4 cup sugar and the 2 tablespoons of lemon juice to a boil, stirring until the sugar dissolves.
When the bread is done, remove from oven and place on wire rack. Pierce the hot loaf all over with a wooden skewer or 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 then remove from pan and let cool completely on wire rack.
Makes 1 loaf.