I will give the measurements for one bread but you will see photos showing two at times.
1 1/2 cups plus 1 tsp all purpose flour (I used white whole wheat)
1 tsp baking powder
1/2 tsp kosher salt (I used canning salt since I didn't have kosher and they are basically the same)
1/2 cup unsalted butter, at room temperature
3/4 cup plus 3 TBSP granulated sugar
1 TBSP lemon zest (mine was frozen so it looks like orange zest in the photos)
3 large eggs (heh - I used free range, farm fresh)
1/2 cup whole milk (I used goat's milk)
1 tsp vanilla
1 cup blueberries (I used frozen)
4 TBSP lemon juice
5 TBSP confectioners' sugar
Preheat oven to 350°
Butter and flour a 9 x 5 inch loaf pan. (The blueberry cake came out just fine. The cherry cake stuck a little so be sure, if you are using cherries to really, REALLY butter that pan.)
In a bowl sift together 1 1/2 cups flour, baking powder and salt.
In another bowl beat the butter, 3/4 cup granulated sugar and zest on medium-high speed until light and fluffy.
Add eggs, one at a time, beating until each is incorporated. Add milk and vanilla and stir until blended.
Toss blueberries (or cherries) with 1 tsp flour and gently stir into batter. Scrape batter into prepared pan and bake until lightly browned and toothpick inserted into the center comes out clean, about 50 minutes.
Transfer to a wire rack set over a rimmed baking sheet (I used foil) and let cool in pan for a few minutes and then turn out onto rack.
While bread bakes, make syrup. In a small saucepan boil 3 TBSP lemon juice and 3 TBSP granulated sugar over medium heat until syrupy, about 2 minutes. Remove from heat. Using wooden skewer (I used a pumpkin carving tool as I could not find my skewers until I didn't need them any more. *sigh*) pierce sides and bottom of the bread all over.
Brush with syrup.
Make glaze. In a small bowl mix together confectioners' sugar and 1 TBSP lemon juice. Drizzle over cooled bread.
Both breads were a hit with the firemen with the blueberry going first. I had a chance to try the cherry and it WAS delicious. The tart lemon paired well with the light bread and the cherries. It would be a perfect tea cake. It's definitely a keeper.
9 comments:
OHHH this looks perfect I will have to try it for my woman's group!
Mmmmm, another culinary chef-d'oeuvre! See how I smartly used chef and work in the same sentence...
hahaha!!!! it was bound to happen!
Gosh, that brings back memories. I used to bake bread back in the dark ages, and sell it in the offices close to where I worked. You are so lucky to have some of the perfect ingredients for the bread.
yummy! and lol about the skewers!
also saw the recipe in LHJ & was happy to see it was a hit w/firemen. I'm just getting ready to make it. Am trying it out on my husband as I want to make it for my domino group. But with blueberries & lemon how could it not be good!
Hi, Went online to do a search about changing up a recipe for Lemon-Blueberry Drizzle Bread and came across your site. I cut the same recipe out of February 2012 Lades Home Journal to bake for my family. Your picture display will come in handy. I would like to ask your opinion if I can add chocolate chip or bananas instead of blueberry or just leave it plain? I have a pamper chef 4 mini loaf stone and wanted to make mini loaves so I have some varity.
@SAHM in CT - I would think that you could add the chocolate chips without a problem and the bread would be fine. I would use oranges instead of lemons for the syrup and glaze since the orange would go better with the chocolate. I would be careful adding banana as this is a very light bread and I think that would weigh it down too much. If you want a banana chip bread I think you could find a recipe for one that would work for you. Thanks for stopping by and good luck with your baking!
Thank you very much and yes I agree I can find a recipe for works best with bananas.
Post a Comment