Favorite: Lemon Blueberry Bread

This is my absolute favorite recipe that I've tried making this holiday season... It's delicious with the perfect amount of Lemon flavor and the blueberries add a little twist to your regular Lemon loaf. I`ve made to twice thus far, the first time as one large loaf and the second as 7 mini loaves...Both turned out great!

 

 Ingredients 

1½ cups all purpose flour 

1 tsp baking powder

¼ tsp salt

6 tbsp unsalted butter at room temperature
¾ cup white sugar

2 eggs
½ tsp pure vanilla extract
1 tbsp grated lemon zest
½ cup milk
1 cup fresh blueberries

Lemon Glaze:
¼ cup white sugar
2 tbsp fresh lemon juice

Preheat over to 350F, butter or spray the loaf pan (I used PAM to spray my loaf pans). 

In a separate bowl, whisk together the flour, baking powder and salt.

In the bowl of your electric mixer. or with a hand mixer, beat the butter until softened (About 1 min.). Add the sugar and continue to beat until light and fluffy. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and lemon zest. With the mixer on low, add the flour mixture (in three additions) and the milk (in two additions) alternately, starting and ending with the flour mixture. Mix only until combined. Gently fold in the blueberries.

Scrape the batter into the prepared pans and bake for about 55 to 65 minutes (for the large loaf) and 25 to 30 minutes (for the mini loaves) or until the bread is golden brown and a toothpick comes out clean.

Meanwhile, in a small sauce pan, bring ¼ cup of sugar and the 2 tbsp of lemon juice to a boil, stirring until the sugar dissolves.

When the bread is done, remove from oven. Pierce the top with a tooth pick all over and spoon the lemon glaze on top. Cool the loaf in the pan for about 30 minutes then remove from pan and let cool on a wire rack.