Wednesday, May 23, 2012

Lemon - Blueberry Drizzle Loaf

I was having a cake craving and came across a gorgeous photo of this lemon blueberry drizzle cake on Pinterest (recipe taken from here).  The next morning I went out and bought the ingredients and whipped it up.  So satisfying! Since this requires drizzling lemon sugary goodness into the loaf after it bakes, it remains moist and decadent without being too heavy.   A good friend is coming to stay with me for the weekend, and I'm surely going to make another loaf so we can have nice afternoon tea. 
1 1/2 cups (7 1/2 oz/235g) all purpose flour, plus 1 teaspoon for blueberries
1 teaspoon baking powder
1/2 teaspoon kosher salt (or slightly less table salt)
1/2 cup (4oz) unsalted butter, room temperature
3/4 cup (6oz/ 185g) granulated sugar
1 tablespoon finely grated lemon zest
3 large eggs
1/2 cup (4fl oz/125ml) whole milk
1 teaspoon pure vanilla extract
1 cup (4oz/125g) fresh blueberries

For the Syrup:
4 tablespoons fresh lemon juice (I used meyer lemons)
4 tablespoons granulated sugar

For the Glaze:
1/2 cup (2oz/60g) confectioners sugar
about 1 tablespoon fresh lemon juice

1. Preheat oven to 350 degrees F, with the rack in the middle position. Butter and flour a 9-by-5-inch loaf pan.

2. In a small bowl, whisk together the flour, baking powder, and salt. Set aside.

3. Beat the sugar, butter, and lemon zest on medium-high speed if you have a standing mixer, or by hand is fine, until light, about 3 minutes. Add in the eggs one at a time, until each one is incorporated. Add in the milk and vanilla extract, and beat until well blended, about 1 minute. Add the dry ingredients and beat until just incorporated.

4. In a small bowl, toss clean blueberries with the 1 teaspoon of all-purpose flour. Gently fold the blueberries into the batter. Then pour batter into the floured pan.
5. Bake until the top is lightly browned and a toothpick inserted comes out clean, about 50 to 55 minutes. (this will depend on the size of your loaf pan). Allow bread to cool for a few minutes before turning it onto a cooling rack.

6. Make the lemon syrup while the bread is baking. In a small saucepan, combine 4 tablespoons lemon juice and 4 tablespoons sugar, and bring to a boil over medium-high heat, until all the sugar is dissolved and the syrup has thickened slightly, about 2 minutes.

7. Using a skewer, (those wood kebab sticks are perfect) poke the top of the bread all over, and I mean really all over since you want all the lemon syrup to soak in!  Brush the bread generously with the lemon syrup. Allow the bread to cool completely, about 2 to 3 hours.

8. To make the glaze: In a small bowl, mix 1/2 cup confectioners sugar with 1 tablespoon lemon juice, and whisk to combine. When bread is completely cool, drizzle the top with the glaze.  My drizzling was a bit sloppy! 
*She used Meyer lemons, I used regular; Meyer would be a bit less tangy.
Enjoy xx

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