Blueberry Bread with Lemon Glaze

Original Recipe

Ingredients

• 190g (1 1/2 cups, 6.7oz) all-purpose flour
• 1½ teaspoons baking powder
• 1 teaspoon salt
• 75g (1/3 cup, 2.6oz) salted butter melted
• 200g (1 cup) white sugar
• 2 eggs
• 120ml (½ cup) milk
• 3 tablespoons lemon juice
• Grated zest (rind) of 1 lemon
• 1 cup fresh or frozen blueberries dredged with 1 tablespoon all-purpose flour

Lemon Glaze

• 1 tablespoon fresh lemon juice
• 1/2 cup confectioners (icing) sugar, sifted

Instructions

1. Preheat the oven to 350ºF (180ºC) ten minutes before using. Grease and line the base of an 8.5 x 4.5 inch loaf pan with overhanging parchment.
2. In a bowl, whisk or sift the flour, baking powder and salt. Make a well in the centre.
   In a separate bowl, whisk together the butter, sugar, eggs, milk, lemon juice and zest.
3. Pour the butter-egg mixture into the well and mix until just combined. Do not over mix.
4. Fold in the blueberries (save a few blueberries to plop on top). Pour batter into prepared pan and bake 50-70 minutes or until a skewer inserted in the centre come out clean. Remove the bread from the oven and set aside for ten minutes.
5. Transfer onto the cooling rack to cool slightly then drizzle the lemon glaze.
6. Lemon Glaze: combine lemon juice and icing sugar and beat with a wooden spoon until smooth. Drizzle over the warm bread.

Points to Note

1. I baked the bread for 50 minutes.
2. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml, American cup.

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