Baking is one of my favorite pastimes. I enjoy baking cookies, cakes, breads, pies, muffins, cupcakes, and much more.
A Springtime Treat
As I await spring's arrival, my thoughts have turned to citrusy baked goods. This lemon and blueberry loaf with a simple lemon glaze on top is one of my favorite recent creations. Both the ingredients and the preparation are simple. You don't even need a mixer for this recipe; a hand whisk is all you need.
Lemon and Blueberry: The Perfect Combination
After seeing a similar recipe on a baking show, I was determined to make this loaf. The lemon and blueberry combination is perfect; I love how they go so well together. The sour lemon and the sweet blueberries complement each other so pleasantly.
Tips for Making a Smooth Glaze
I was amazed by how just two ingredients are sufficient to make a smooth lemon glaze. Some recipes also call for vanilla extract, but I decided to omit this ingredient. To get the correct texture, make sure to add the lemon juice little by little. It's amazing how only a small amount of liquid can turn sugar into a paste. The moment the icing sugar combines thoroughly with lemon juice, you should stop adding it. Too much lemon juice will make the glaze runny and loose.
I was delighted with this bread. The texture was just right; it didn't crumble as I cut it, and the blueberries stayed perfectly where they should. By the way, you can mix the blueberries with a little bit of flour before combining them into the mixture. It helps the blueberries from sinking to the bottom. Enjoy this loaf with a cup of coffee or tea. I hope you and your family will enjoy this treat as much as we do!
For the bread mixture:
- Lemon zest (I grated 3 lemons) make sure to wash lemons before grating
- I cup blueberries (washed and drained)
- 2 large eggs, room temperature
- 2 cups self-raising flour or all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup half-and-half
- 1/3 cup vegetable or canola oil
For the lemon glaze:
- 2 to 3 tablespoons freshly squeezed lemon juice
- 1 cup icing sugar
- Preheat oven to 350ºF. Line a loaf baking pan with parchment or baking paper and set aside.
- In a large mixing bowl, combine the sugar and the lemon zest. Use a whisk to combine evenly.
- Combine the eggs into the mixture and continue mixing them.
- Add the half-and-half, vanilla extract, and vegetable oil into the mixture. Mix the ingredients thoroughly.
- In a medium bowl, sieve the flour, baking powder, and salt.
- Gradually add the flour mixture into the wet mixture. Mix to combine.
- Add the blueberries into the mixture. Use a spatula and mix to combine.
- Pour the mixture into the prepared baking pan.
- Bake the bread for 1 hour or until the toothpick inserted comes out clean.
- Place the bread on a cooling rack. Let it cool completely before glazing and decorating.
- For the lemon glaze: In a medium bowl, combine the icing sugar and lemon juice. Use a whisk to mix until becomes a smooth paste.
- Pour the lemon glaze on top of the bread. Let the glaze set for 30 to 45 minutes before cutting. Cut the lemon into thin slices and put on the glaze for a simple decoration. (You can also put edible flowers.)
- Serve the bread with a cup of coffee or tea.
© 2020 Liza