Given that I had some blueberries left in the fridge and quite a few lemons (they hold up well in the fridge too), I decided to make Meyer Lemon Blueberry Loaf. The recipe is adapted from the Lemon Blueberry Bread recipe on the Joy of Baking blog. Which really, I have never seen so many baking recipes and categories before on a blog….and it is glorious. 🙂 Do you have recipe that’s stumping you or you just can’t find? Just go to the Joy of Baking blog and it’s probably there.
We’ve been eating this loaf for breakfast for the last couple of days. Two fluffy slices with a dollop of maple cinnamon whipped cream and banana slices, which makes it for a healthy breakfast – in my books. 😉
Meyer Lemon Blueberry Loaf
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon grated lemon zest
1 cup fresh blueberries
1/2 cup unsalted butter at room temperature
3/4 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 tablespoon Meyer Lemon juice
1/2 cup milk
4 tablespoons granulated white sugar
2 tablespoon fresh lemon juice
Preheat oven to 350’F and butter a 9 inch x 5 inch x 3 inch bread pan and put aside.
1) In a bowl, whisk together all the dry ingredients (all-purpose flour, baking powder, salt and lemon zest). Take about 2 -3 tablespoons of flour mixture and mix together with blueberries. This will help the blueberries not sink down to the bottom of the pan.
2) In an electric mixer with the paddle attachment, beat the butter until soft and add the sugar and beat until fluffy. Slowly add the eggs to the butter mixture one egg at time and vanilla and lemon juice to fully incorporate. Turn the mixture to a low speed and add the flour in three parts alternating with the milk, but begin with flour and end with flour. Make sure to not over beat the mixture, just ensure that all the ingredients just combined. Slowly fold in blueberries.
3) Put the mixture into the bread pan and bake for 30 minutes or until top becomes golden and when poked with a toothpick, toothpick comes out clean.
4) Make Lemon Glaze: Mix sugar and Meyer lemon juice in a bowl and put aside.
5) Take the loaf out of the oven (but leave it in the bread pan) and poke holes into the bread with a toothpick all over the surface. With a pastry brush, brush Lemon Glaze over the top and let it rest for about 30 minutes for glaze to harden. The glaze will give it a sugary crust once it sets.
Adapted from Lemon Blueberry Bread recipe from Joy of Baking.
Notes: The Meyer Lemon has a thinner peel than regular lemons and it’s quite hard to zest, that’s why I added about 1 tablespoon of Meyer Lemon juice to kick-up the sour notes.