Lemon Blueberry Bread:
your oven to 350 degrees F (180 degrees C) and place the oven rack in the center
of the oven. Butter (or spray with a non stick vegetable spray) the bottom and
sides of a 8 1/2 x 4 1/2 x 3 inch
(21.5 x 11.5 x 8 cm) loaf pan. Line the bottom of the pan with parchment paper.
In a small bowl, rub the lemon
zest into the sugar.
In a separate bowl, whisk
together the flour, baking powder, and salt. Remove 1 tablespoon of the flour
Place the blueberries in a
separate bowl and toss the berries with the 1 tablespoon flour (this will help
prevent the blueberries from sinking to the bottom of the pan during baking).
In the bowl of your electric
fitted with the paddle attachment (or with a hand mixer), beat
the butter until softened (about 1 minute). Add the sugar and continue to beat until light and fluffy
(2-3 minutes). Add the eggs,
one at a time, beating well after each addition. Scrape down the sides and
the bowl as needed. Beat in the vanilla extract. With the mixer on low speed, add the flour mixture (in three additions) and
(in two additions) alternately, starting and ending with the flour. Mix
only until combined. Gently
fold in the blueberries.
Spread the batter into your loaf pan and bake for about 55 to 65
minutes, or until the bread is golden brown and a toothpick inserted into the
center comes out just clean.
Remove from oven and
place on a wire rack. Pierce the top of the hot loaf with a wooden skewer or
toothpick and then brush with the hot lemon glaze. Cool the bread in the pan for
about 30 minutes then remove from pan and let cool completely on a wire rack.
The bread can be covered and stored in the refrigerator for several
days or it can be frozen.
While the bread is baking, in a
small microwaveable bowl, stir the sugar with the lemon juice. Place in the
for about 20 seconds or just until sugar has dissolved. Or you can place the
sugar and lemon juice in a small saucepan and, over medium heat, cook until the
Makes one loaf.