I was invited to join the "Get your Chef on" challenge hosted by Jenn at Four Marrs and One Venus and Julie at White Lights on Wednesday. Both are great bloggers and wonderful ladies, you should go check out their sites. In this first challenge we are to post a never before posted recipe involving lemons. So for this challenge I decided to find a new recipe, not my own, and share the spotlight with another blog at the same time.
I have seen this recipe on Pinterest several times and just had to give it a try. I love lemon and blueberries, especially together. This recipe is from Jessica over at Portuguese Girl Cooks and you should really check out her blog too, she is AMAZING! Hi Jessica! Thanks for sharing this wonderful recipe.
Here's what you need:
1-1/2 cups flour, all purpose
1 tsp. baking powder
1/2 tsp. kosher salt
1/2 cup butter, unsalted at room temperature
3/4 cup sugar
1 Tbl. grated lemon zest, fresh
3 large eggs
1/2 cup whole milk
1 tsp. vanilla extract
1 cup fresh blueberries, plus 1 tsp. flour to toss blueberries in
For the syrup
4 Tbs. fresh lemon juice
4 Tbs. sugar
For the Glaze:
1/2 cup powdered sugar
2 Tbs. fresh lemon juice, approx. Start with 1 Tbs. and add more until you get the right consistancy
Preheat oven to 350 degrees. Spray a 9 x 5 inch loaf pan with cooking spray and set aside.
In a small bowl, whisk together the flour, baking powder, and salt and set aside.
In the bowl of a stand mixer cream the butter, sugar and lemon zest until light and fluffy, about 3 minutes.
Add the milk and vanilla to the batter and mix until incorporated.
Add the dry ingredients and mix until just incorporated, scraping down the sides as you go.
Toss clean blueberries with 1 tsp. of flour until coated then gently fold into batter.
Pour the batter into the prepared pan and bake for 50 - 55 minutes. A toothpick inserted into the center should come out clean.
Cool bread in baking pan a few minutes then transfer to a wire rack to cool.
While bread is baking, make the lemon syrup. In a small saucepan heat the sugar and lemon juice. Bring to a boil and cook until all the sugar is dissolved and the syrup is slightly thickened. About 2 minutes. Be very careful this will burn if unattended.
Using a skewer, poke holes all over the top of the bread, the syrup will fill the holes and make the bread moist so don't be shy when poking the holes.
After you poke the holes brush the bread with all the syrup. It took me a few times going over the bread to use up the syrup.
Allow the bread to cool completely, a couple of hours, before glazing.
For the glaze:
In a small bowl whisk the powdered sugar and lemon juice until it is the right consistency. I added the lemon juice 1 Tbs. at a time until I achieved the right consistency.
Pour glaze over the top of the bread (I kept mine on a wire cooling rack over a parchment lined cookie sheet for easy clean up).
Once the glaze has set up, about 1 hour, slice and serve.
Serves - 1 loaf
Here's the handy printable - Lemon Blueberry Drizzle Bread
Recipe adapted from - Portuguese Girl Cooks
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