Blueberry Lemon Bread with Lemon Glaze

This lovely bread bursts with juicy sweet blueberries and brushing on lemon glaze once baked, not only gives the bread a nice citrus flavour, but also makes the bread tender and moist. Blueberries are rich in antioxidants, high in finer and potassium and low in sodium.

It is a healthy pound cake, which makes it perfect anytime of the day with a cup of tea.

Recipe adapted from Joyofbaking.

Ingredients:

Lemon blueberry loaf
195g  all purpose flour
1 tsp baking powder
1/4 tsp salt
1 tbsp grated lemon zest
1 pack of blueberries
113g  unsalted butter, melted
125g  granulated white sugar
2 large eggs
1 tsp vanilla extract
120ml milk

Lemon glaze

25g  granulated white sugar
1 tbsp fresh lemon juice

Steps:

1) Preheat oven to 180dC.

2) Butter or spray non-stick spray at the bottom and sides of a loaf pan.

3) In a separate bowl, whisk together the flour, baking powder, salt and lemon zest. Leave aside.

4) Remove 1 tablespoon of the flour mixture and toss with the berries gently in separate bowl to coat the berries. Leave aside. (This helps to prevent the berries from sinking to the bottom of the pan while baking).

5) In an electric mixer, beat the butter and sugar until light and fluffy.

6) Add the eggs into the mixture, one at a time.

7) Scrape down the sides of the mixing bowl as needed.

8) Add in vanilla extract into the mixture.

9) Add in 1/3 of flour mixture (dry ingredients) and 1/2 of milk alternately, starting and ending with the flour.

10) Beat until combined.

11) Switch off the electric mixer and fold in the coated blueberries gently so they do not crush and stain the whole batter blue. 

12) Scrape the batter into the loaf pan and bake at 180dC for 40-50 minutes, or depending on your oven performance.

13) It's ready when the bread turns golden brown and a toothpick inserted in the center comes out clean. Set aside to let it cool.

14) Lemon glaze: In a microwaveable bowl, stir the sugar with lemon juice. Microwave for about 20 seconds or until sugar has dissolved.

15) Once bread is cooled, pierce a few holes on the top of the load with a wooden skewer/chopstick/toothpick and then brush with the lemon glaze. (Holes are for the bread to absorb the lemon glaze evenly).

Voila!