It has been a while since I have brought you guys a nice, easy baked good, and this lemon blueberry loaf has been on my mind in particular. When I bake with fruit, I have to be honest and say that half the time it is because I have some berries in my fridge that my kiddos aren’t snacking on fast enough and I don’t want them to go bad. So, toss them in a sweet breakfast bread and voila! Something everyone is excited to eat for breakfast, and nothing ends up going to waste!
The other reason I would bake a loaf like this is for a special occasion. I have some special bread and Bundt pans, and they are such a cute and simple way to dress up your table! I have always said that I believe food totally qualifies as a decoration, and when I have parties with friends and am in charge of baking, I often will opt for one of my decorative pans, be cause even just on the plate alone, it really dresses things up and adds character to the spread. This pan in particular I got from Williams Sonoma… it is Nordic Ware, and though I couldn’t find the exact same one I used, I did link some other fun ones they had in the post below. I thought it paired perfectly with this recipe as they both remind me of spring/summer! Okay, I have always promised that I wouldn’t be the person who rambled on endlessly before recipes in blog posts, so on we go to the goods, ha ha!
• 1 1/2 cups plus 1 tsp. all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 1 Tablespoon finely grated lemon zest
• 3 large eggs
• 1/2 cup whole milk
• 1 teaspoon pure vanilla extract
• 1 cup fresh blueberries, washed and dried
Lemon Glaze (what I used in the loaf pictured):
• 3 Tablespoons fresh lemon juice
• 3 Tablespoons granulated sugar
• 1/2 cup (2 oz./60 g.) confectioners’ sugar
• 3 tsp. fresh lemon juice
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.
If you have decided you would like to use the toppings, 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. Makes 1 large loaf.
Well, that’s it! I told you it was pretty easy! Don’t forget to pin this one; I make it at least once or twice a year – it really is a nice standby. I hope you enjoyed!
X.O. – Abbey Co.
*Disclaimer* I am an Amazon affiliate and get a tiny kickback if you purchase anything from my links… I only share things that I use and love, and it is just a small avenue for me to earn money to support my blog as I go.
Original recipe adapted from the Williams Sonoma blog – original post found here.