Blueberry Loaf with Lemon Glaze

I wanted to make something fun with blueberries for the tea party and I found this recipe. It’s definitely not low fat or low sugar, but it was so tasty and pretty (Derek said it reminded him of the lemon loaf at Starbucks — one of his favorites)!

Blueberry Loaf with Lemon Glaze

Ingredients:

For the blueberry loaf:
1 1/2 cups flour
2 1/2 tsp. baking powder
1/4 tsp. salt
1 cup sugar
1/3 cup butter, softened
2 eggs
1 lemon, peel grated and juice squeezed (I used 1 Tbsp. grated orange peel and 3 Tbsp. lemon juice instead)
1/2 cup milk
1 cup blueberries, fresh or frozen (don’t thaw if using frozen) – I used fresh from our blueberry picking

For the lemon glaze:
1/4 cup sugar
juice from one lemon (above) – again, I just used 3 Tbsp. lemon juice

Directions:

For the blueberry loaf:

Preheat the oven to 350. Grease a 9 x 5 inch loaf pan. In a bowl, stir together the flour, the baking powder and the salt. In a large mixing bowl with an electric mixer, beat the sugar and the butter for a few minutes until combined. Add the eggs, one at a time, beating after each one. Beat in the grated lemon (or orange) peel. Add the flour mixture in two or three portions, alternately with the milk, beating just until the batter is smooth. Quickly fold in the blueberries, just until they’re evenly distributed. If you’re using frozen berries, the batter will turn blue — don’t panic, it will look fine when it’s baked. Pour batter into the prepared loaf pan and bake for 60 to 70 minutes, until the top is golden brown and a toothpick poked into the middle comes out clean. Leave it in the pan while you prepare the lemon syrup.

For the lemon glaze:

In a small microwave-safe bowl or measuring cup, combine the 1/4 cup of granulated sugar with the lemon juice. Microwave on high power for 30 to 45 seconds — just until the mixture boils. Remove from microwave and give it a stir. With a toothpick, poke holes all over the top of the Blueberry Loaf. Using a wide pastry brush, brush the top of the hot loaf with the hot syrup (I just poured it over, to be honest, and it worked great). Let cool for at least 30 minutes in the pan, then remove to a rack and cool completely.

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