Ingredients

The following ingredients have 10 Servings
  • 1 1/2 cups all-purpose flour + 1 tablespoon
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1/2 cup (1 stick) butter, at room temperature
  • 3/4 cup granulated sugar
  • 1 tablespoon lemon zest
  • 3 large eggs
  • 1/2 cup whole milk
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh or frozen blueberries
  • 4 tablespoons freshly squeezed lemon juice
  • 4 tablespoons granulated sugar
  • 1/2 cup confectioners sugar
  • 1 tablespoon freshly squeezed lemon juice

Instruction

  • 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.