This is the last blueberry recipe with the blueberries we picked from the local farm! There was this orange and blueberry muffin with an orange glaze that I loved from a local grocery store in California. The concept of this Lemon Blueberry bread is very similar with a citrus complement to the blueberries and a sugary glaze. This recipe is from the “Elsah Landing Heartland Cooking” cookbook which my mom has had for a long time. It always has really good bread recipes.
1 cup sugar
6 T butter
1/4 cup milk
1-1/2 cups flour
1-1/2 tsp baking powder
1/4 tsp salt
1 tsp grated lemon zest, divided
1/2 cup fresh blueberries
1/2 cup sugar
2 T fresh lemon juice
Preheat the oven to 350 degrees and grease a 9x5x3 loaf pan. Cream the butter and sugar in a mixing bowl. Beat them until light and fluffy. Add the eggs one at a time. Beat between each addition. Once combined, add the milk and set aside.
Sift together the dry ingredients (flour, baking powder and salt) into another bowl. Add the lemon zest into the flour mixture. Stir by hand into the creamed mixture until just moistened. Carefully fold in the blueberries.
Pour the batter into the greased loaf pan and smooth the top. The recipe says to bake for 1 hour, but mine seemed to be cooked within 45 minutes. I would recommend setting the timer early and double check. Make sure the toothpick comes out clean after being inserted into the center of the loaf.
Combine the sugar and lemon juice in a small bowl and pour over the bread in the loaf pan when it is still hot. Let cool in the pan for 10 minutes. Remove the bread from the pan and let it cool on a rack.
This is a recipe where I would have to say it tastes better at room temperature than right out of the oven. The sugar topping needs time to crystalize. At first I thought it was too much sugar on top, but once the glaze hardened, it was a great balance between sweetness and fruit.