When tart lemon and sweet blueberries merge together . . . magic happens!
Today, I spent a good portion of the day looking through a huge mountain of cookbooks. One of the perks that this blog has blessed me with, is an array of beautiful cookbooks that pop up at my door. Books have over flowed from the kitchen to a sitting room, just off my bedroom. They are stacked up nicely, but it’s driving me nuts, nuts, nuts! Clutter is what makes me less than nice. Many of these books are lovely, but will be finding a new home soon.
I adapted a recipe I found in a gorgeous Williams Sonoma Cookbook, wisely named – Home Baked Comfort. Let me just say, that this cookbook will be staying. The pictures are all drool worthy. I’ve bent down many a page throughout the entire cookbook.
Why do I do that to a beautiful cookbook? I’m much, much neater than that. Seriously, I am.
I tried to make my picture drool worthy as well. I want you to get off your butt and bake this Lemon Blueberry Drizzle Bread.
I was a bit sad when I cut into my bread. Can you guess why? I forgot something very important when you add berries to batter. That’s what happens when you hurry, hurry and hurry. That sadness what short lived though. As soon as I ate a slice of bread . . . my happy came back.
so . . .
Don’t do what I did. I got in a hurry and forgot to shake my blueberries in a bit of flour. It’s important! You will notice that my berries have decided to dive to the bottom of the bread. That’s why. I forgot to coat the berries in a bit of flour first, before folding them into the batter.
It’s o.k. I prefer the top of this bread and my husband prefers the bottom. Ha!
This bread has a double dose of yum. The lemon syrup seeps into the bread as well as glistens it beautifully. You can omit this step, but it sure is good. You also drizzle a confectioners lemon glaze over the top.
I went a little easy on the drizzle, even though I wanted to use it all. My sweet half is not into sweets.
You can leave the poppy seeds out, but I like them. Blueberries and lemon are a good pair, but I’m thinking huckleberries next time. mmmm.
If it’s possible, this bread was even better on day two. The addition of yogurt makes this possible. All the flavors find their home and settle in.
If it’s snowing where you live, and you’ve shoveled on and off all day long . . . then you need some Lemon Blueberry Drizzle Bread too.
If blueberries aren’t in season, add 1 tablespoon of poppy seeds instead. I like to add both!
- 2 cups all-purpose flour plus 1 tablespoon, divided
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup vegetable or canola oil
- 2 tsp. vanilla extract
- 2 eggs
- 1 cup granulated sugar
- 1 cup plain greek yogurt (or sour cream)
- zest & juice of 1 lemon
- 1 cup blueberries
- 1 tablespoon poppy seeds (opt)
- Lemon Syrup: (this step is optional)
- 3 tablespoons fresh lemon juice
- 3 tablespoons granulated sugar
- Lemon Glaze:
- 3/4 cup confectioners sugar
- 1–2 tablespoons fresh lemon juice
- Preheat oven to 350 degrees. Spray a 9×5 loaf pan with cooking spray and set aside.
- Important: In a small bowl, toss the blueberries with 1 tablespoon of the flour and set aside. (This helps to prevent the blueberries from sinking)
- In a large bowl, whisk together 2 cups of flour, baking powder, and salt, Set aside.
- In a separate bowl, mix together the oil, vanilla, eggs, sugar, greek yogurt, lemon zest, and lemon juice.
- Combine the wet and dry ingredients, just until smooth. Do not over mix or the bread will be tough.
- Lightly fold the blueberries into the batter.
- Pour batter into prepared loaf pans and bake for 50 to 60 minutes. The bread will be finished when a wooden toothpick inserted into the center comes out clean.
- Once bread is finished, remove from oven and allow to cool for about 10 minutes in the loaf pan. Prepare your Lemon Syrup at this time.
- In a small saucepan, boil the lemon juice and granulated sugar over medium heat until syrupy, about 2 minutes. Remove from the heat.
- Remove from loaf pan and transfer to a wire rack.
- Using a toothpick or small wooden skewer, pierce the top and sides of the bread all over. Brush the bread generously with the syrup.
- Once bread has cooled, and the syrup has set up a bit, whisk together the confectioners sugar and lemon juice. Start with one tablespoon of lemon juice and whisk well. If mixture is too thick, slowly add up to one more tablespoon of lemon juice or even water or a bit of vanilla extract. The glaze needs to be thin enough to drizzle easily, but thick enough to set up on the bread as well.
- Using a spoon, drizzle the glaze on top of the bread. Allow the glaze to set up for about 15 to 20 minutes before trying to slice and serve.
If bread begins to brown too much on the top, tent with aluminum foil during the last 10 to 15 minutes of baking time.
This bread can be stored in an airtight container. It also freezes well.