Blueberry Lemon Bread

Submitted by mstrcook

• Ready In: 1hr 25mins
• Ingredients: 11
• Yields: 1 Loaf

ingredients

• CAKE BATTER

• 1 1⁄2 cups flour
• 1 teaspoon baking powder
• 1⁄4 teaspoon salt
• 6 tablespoons unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• 2 teaspoons lemons, rind of, Grated
• 1⁄2 cup milk
• 1 1⁄2 cups blueberries, fresh or frozen

• ICING

• 1⁄3 cup sugar
• 2 tablespoons lemon juice

directions

1. Preheat oven to 325 degrees F. Butter 8 1/2 x 4 1/2 x 2 1/2 loaf pan.
2. Combine first 3 ingredients in small bowl.
3. Using electric mixer, cream butter with 1 cup sugar in large bowl until mixture is light and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Add lemon peel. Mix in dry ingredients alternatively with milk, beginning and ending with dry ingredients.
6. Fold in blue berries.
7. Spoon batter into prepared loaf pan.
8. Bake until golden brown and toothpick inserted into center comes out clean, about 1 hour 15 minutes.
9. Meanwhile, bring 1/3 cup sugar and lemon juice to boil in small saucepan, stirring until sugar dissolves.
10. Pierce top of cake all over with toothpick. Pour hot lemon mixture over loaf in pan.
11. Cool 30 minutes in pan on rack.
12. Turn bread out of pan and cool completely on rack.

Reviews

[spatchcock]

GREAT recipe! I made this just for fun, and I must say that I was skeptical about the icing. It was WONDERFUL, however, and added just the right amount of tang to the bread. This baked up nice and fluffy--light, not heavy, but also not dry. THANKS!

 

[polly salama]

this was so good very light and the lemon adds excellent flavor. it was easy and went fast at our house. thanks for such a great recipe!

 

[Jimmy D.]

Like many of the other reviewers, I added a lemon's worth of juice to the batter and the resulting bread was not too tart so I would recommend doing so if you are looking for more lemon flavor. My bread fell apart when removing from the pan which I attribute to the bread having too many blueberries to set up correctly (I used 2.3 cups instead of the suggested) so make sure not to add too many berries to avoid this. Overall, I would recommend this recipe and will be making this again.

 

[Monique L.]

I made a double batch and cooked both for 70 minutes. I tossed the blue berries and flour before I added them to the batter.Instead of the using granulated sugar I used powdered sugar with the lemon juice and I did not have to heat it up. I did not use all of the ice thing mixture I did not want it the bread to become to wet. Very good, the corners were lightly crispy.!

 

[AaliyahsAaronsMum]

June 11, 2010: Absolutely fabulous! Turned out VERY MOIST! I used 1 1/2 x the recipe and made it in a bundt pan, baked perfectly in exactly 1 hour 15 mins. I added in juice of a whole lemon to the batter along with the zest, had the right amount of lemony flavour and the sugar was perfect for us, not overly sweet. The icing is a must, that does take it to the next level! Have I mentioned how VERY MOIST it is! It's more like sponge cake than a bread. WE LOVED it and everybody else who have tried it! Thank you so much, mstrcook, for sharing this wonderful recipe, this one is definitely a keeper for sure! Update on Nov 09, 2010: I've made this cake several times now in both a bundt pan and loaf tin, and it's been a big hit each time!