Whether you want to serve this for breakfast (this would make an amazing choice for French Toast), or a sweet dessert selection, this sweet bread with a lemon glaze will be a perfect way to get some extra blueberries into your daily routine.
Total Time: 2 Hours (Prep - 15 Minutes / Cook -1 Hour, 3o Minutes)
Servings: 8
Ingredients
For the Bread
1/3 cup butter, melted
1 cup granulated sugar
1/4 cup freshly squeezed lemon juice (about 3 large lemons)
2 large eggs
3/4 cups all purpose flour
3/4 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon table salt
1/2 cup whole milk
1 cup fresh or frozen blueberries (do not thaw the frozen berries)
Zest of 2 large lemons
For the Glaze
3 tablespoons freshly squeezed lemon juice (about 2 large lemons)
6 tablespoons granulated sugar
Instructions
Preheat oven to 350 degrees with rack on lower middle position.
In the bowl of a stand mixer fitted with whisk, beat butter, sugar, lemon juice, and eggs on medium speed until incorporated. Add milk and whisk until combined.
In a separate bowl, whisk together both flours, baking powder, and salt. Add dry mixture to wet mixture and whisk on low speed just until combined; don’t over mix.
Use a rubber spatula to gently fold in blueberries and lemon zest. Scrape batter into a well greased loaf pan.
Bake 60-90 minutes or until a toothpick inserted into the bread comes out with a few tender crumbs attached. Cool 10-15 minutes in pan.
Meanwhile, combine glaze ingredients in a small bowl, whisking to combine. Set aside.
Carefully slide a sharp knife around bread to loosen and gently invert onto serving plate. Generously brush hot bread with glaze; it will slowly soak into bread and provide a thin layer of crisp topping when it sets.
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