I am fortunate that our local apple orchard also sells blueberries and cranberries.
In the fall I always buy a 5 lb box of blueberries to keep in the freezer and pull out to use all winter and spring. There seems to be a huge difference between these and the bags I have bought in the grocery store. They are much larger and hold up to baking extremely well. Plus supporting my local farms is always a good thing!
This bread is great for breakfast, dessert or a delicious gift. It also freezes well, to be pulled out when needed.
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon grated lemon zest
- 1 cup fresh blueberries
- ½ cup unsalted butter, room temperature
- ¾ cup granulated white sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup milk
- 2 tablespoons granulated white sugar
- 1 tablespoon fresh lemon juice
- Powdered sugar for dusting
- Heat oven to 350 degrees and spray loaf pan with baking spray.
- In a large bowl blend four, baking powder, salt and lemon zest.
- In a small bowl place blueberries and 1 tablespoon of flour, stir to coat blueberries. This helps from having the blueberries fall completely to the bottom of batter.
- In mixing bowl blend butter and add sugar, then add eggs one at a time.
- While mixer is running, alternate between adding flour mixture and milk, ending with flour.
- Scrape down sides and gently add blueberries to mixing bowl and blend by hand.
- Pour batter into prepared loaf pan and place in oven for one hour.
- The batter has a wet consistency.
- Last minutes of baking, place lemon juice and 2 tablespoons of sugar in a small bowl and microwave for 20 seconds.
- Once remove removed from oven stir to make sure sugar is dissolved.
- Remove bread from oven and poke holes throughout with toothpick. This will allow glaze to soak into bread.
- Pour glaze over top. Let rest for 30 minutes before removing from pan.
- Sprinkle powdered sugar over top of bread.