I went to the Farmers Market the other day and still had an abundance of blue berries leftover. I wanted to make something summery before summer is officially over( Major sad face). This bread is delightfully moist and the syrup that you pour on top of it that soaks into all the crevices is soooooo yummy.
Ingredients:
1 1/2 c. all purpose flour
1 tsp. baking powder
1/4 tsp. salt
6 tablespoons unsalted butter. Room Temperature ( this is really critical)
1 1/3 cups sugar
2 large eggs
2 tsp.grated lemon peel
1/2 cup milk
1 1/2 cups fresh blueberries or you can use frozen ones just make sure they ae thawed and drained
For the Glaze: 1/3 cup sugar
3 tbs. lemon juice
Directions:
Preheat oven to 325 degrees. Butter a bread loaf pan on bottom and all sides. Combine first three ingredients in small bowl. Using electric mixer, cream the room temp. butter with 1 cup of sugar until light and fluffy. Add eggs one at a time thoroughly mixing between each egg. Add lemon peel. I only used about 1 tsp. lemon peel because i didnt want the lemon to be overpowering. It was perfect. Mix in the dry ingredients alternatively with the milk. Starting with the dry ingredients and ending with the dry ingredients. Fold in blueberries. Spoon batter into prepared loaf pan. Bake for 1 hour and 15 minutes. Remove from oven and immediately start the glaze. In small saucepan boil 1/3 cup of sugar with lemon juice until sugar is dissolved. Poke holes into bread. I just used skewers and pour glaze onto bread. Let sit 30 minutes on rack. Turn bread out of pan and continue to cool on rack.
This Recipe adapted by: www.epicurious.com
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