LEMON BLUEBERRY BREAD

Ingredients

• 1 3/4 cup all-purpose flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/2 cup softened butter
• 1/2 cup brown sugar
• 1/4 cup sugar
• 1/2 cup milk
• 2 eggs warmed to room temperature
• 1 teaspoon vanilla extract
• 3 tablespoons lemon juice
• 2 cups blueberries, including 1/3 cup for the top of the bread
• 1 tablespoon flour
• 1 1/2 tablespoons lemon zest
• 1/2 cup powdered sugar
• 1 1/2 – 2 tablespoons lemon juice

Instructions

Preheat oven to 350 degrees. Coat a 9-by-5-inch loaf pan with nonstick baking spray.
In a small bowl, mix together the flour, salt and baking powder. Using a mixer, beat butter, brown sugar, and sugar until light and fluffy. In a large measuring cup or bowl, stir together milk, eggs, vanilla extract and lemon juice.Add the wet and dry ingredients alternately to the butter mixture in three intervals, starting with the wet ingredients first. Mix until incorporated. Mix
blueberries with 1 tablespoon flour (except reserved blueberries). Remove the cranberries from the flour and add them to the dough. Gently fold in the lemon zest and cranberries.Pour into the prepared pan. Top with the reserved blueberries and press lightly. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes before turning out onto a cooling rack.
Mix the powdered sugar and lemon juice until the desired consistency.Drizzle over completely cooled bread.

Notes

If available, use fresh, plump and juicy organic blueberries as they really look great.
Mix wet and dry ingredients into butter mixture until incorporated. Resist the temptation to overmix, as this can make the dough tough.
Place the bread on the middle rack in the middle of the oven and bake until a toothpick inserted into the center comes out clean.If you poke it, it may have some cranberry juice in it, but that’s okay.
I like to use 2 cups fresh blueberries and keep at least 1/3 cup fresh blueberries on hand to place on the bread before baking. I love lots of blueberries in my bread. In fact, the more the better, as long as the bread lasts.
This recipe also works well with other berries such as blackberries and raspberries.Let the bread cool on a rack for about 10 minutes before carefully turning it over.
Allow the bread to cool completely before drizzling with the lemon glaze and cutting.
Store bread in an airtight container in the refrigerator for up to 5 days.
To freeze the baked bread, first let it cool completely. Then wrap it in several layers of plastic wrap and then a layer of aluminum foil.Freeze for up to 3 months. Thaw overnight in the refrigerator or on the counter.

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