This Lemon Blueberry Bread is a scrumptious, flavorful short bread perfect to experience in conjunction with a cup of coffee or tea.
This recipe comes collectively pretty speedy and would beautiful for a special brunch, tea party or shower.
Now, I live in California and Joanne is domestic in NYC snuggling her sweet little toddler James, but thanks to the net I’ve gathered these days with a gaggle of Joanne’s buddies to throw her a virtual child shower! and also you’re all invited!
I’ve been blessed to get to recognize Joanne no longer simply via her web site, however in man or woman too, and let me inform you she is as sweet as may be, and splendid interior and out! I realize she’ll be an first-rate mother!
INGREDIENTS :
- 1/3 cup unsalted butter, melted
- 1 cup sugar
- 1 and 1/2 cups all-purpose flour
- 1/2 cup milk
- 1 cup fresh or frozen blueberries
- 2 eggs
- 2 Tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract
- 1 Tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons fresh grated lemon zest
Lemon glaze :
- 2 Tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract
- 1/2 cup powdered sugar
- 2 Tablespons butter, melted
DIRECTIONS :
- Preheat oven to 350*F and line a 9"x five" loaf pan with parchment paper (or gently grease with butter).
- In a medium bowl, whisk the flour, baking powder and salt, and set apart.
- in the bowl of an electric mixer, combo collectively the melted butter, sugar, eggs, vanilla, lemon zest and lemon juice. blend till well mixed.
- whilst slowly mixing, upload flour mixture and milk in two batches (some flour, then some milk, then the relaxation of the flour and the relaxation of the milk). stop mixing as quickly because it's just combined.
- Rinse off the blueberries (if the use of clean) so that they have just a chunk of moisture on them, then, in a small bowl toss the blueberries and 1 T. flour. This flour coating will help save you the blueberries from sinking to the lowest of your loaf even as baking.
- upload the flour coated berries to the batter and lightly however quickly stir, through hand, to mix.
- immediately pour batter into organized pan and bake for 55-sixty five mins, or till a toothpick inserted inside the middle of the loaf comes out easy. Cool bread inside the pan for about half-hour, then pass to a twine cooling rack with a baking sheet below (to catch the glaze you're approximately to feature).
- put together glaze through clearly whisking collectively the melted butter, powdered sugar, lemon juice and vanilla, then pour glaze over the loaf. permit to set a few minutes, then experience!
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