I had so much fun participating in the last recipe swap that I had to do it again! The blog I got this time was Jenna’s Cooking Journey. Several recipes caught my eye, but I was in the mood to bake (when am I not in the mood to bake? ha!). So when I saw this recipe for a Blueberry Lemon Loaf, I was sold. Blueberries, lemons, sugar, and baking? These are a few of my favorite things.
The loaf came together easily. The only change I made was to slightly increase the vanilla, and to wait to add the lemon juice with the milk. The outside of my bread got a little darker than I was hoping for, but I wasn’t too surprised. My oven has some crazy hot spots and a light that is always on when the oven is on. It still tasted great! A tender crumb with a hint of lemon and bursts of blueberry. And the lemon glaze was perfect for keeping the bread moist. I will definitely make it again!
Blueberry Lemon Loaf
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 white sugar
2 large eggs
1 tsp pure vanilla extract
Juice and zest of one medium-large lemon
1/2 cup milk
1 1/2 – 2 cups fresh or frozen blueberries*
1/3 cup granulated white sugar
3 Tbsp fresh lemon juice (about 2 lemons)
*I bought two containers of blueberries and they measured out to just under 2 cups, the original recipe called for 2 1/4 cups. I think the amount I used was just right. Use a larger amount if you like more blueberries and the smaller amount if you like less.
Preheat oven to 350 degrees. Grease a loaf pan to prevent sticking.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a glass measuring cup, combine the milk and lemon juice.
In a large bowl, beat the butter until smooth and creamy. Add the sugar and beat until light and fluffy. Add the eggs one at time, beating well after each addition. Scrape down the sides of the bowl and stir in the vanilla and lemon zest.
Alternate between adding the flour (in 3 batches) and milk (in two batches), beginning and ending with the flour. Stir each addition just until combined. Once the last addition of flour is combined, fold in the blueberries.
Pour the batter into the prepared loaf pan. Bake for 40-45 minutes or until the top is just starting to turn golden brown and a toothpick comes out clean.
While the bread is baking, add the sugar and lemon juice to a small pan over medium heat. Bring to a boil and stir until the sugar has dissolved and the glaze starts to thicken, a little less than 5 minutes.
Once the bread has finished baking, poke the top with a fork, and drizzle/brush with glaze while still hot. Allow to cool in the pan for 30 minutes, then remove to serve.