Tuesday, July 24, 2012

Lemon-Glazed Blueberry Bread

From the kitchen of One Perfect Bite...This is a lovely summer cake and it is a delight to make when blueberries are in season and at the peak of flavor. This recipe pairs the berries with lemon and the tart-sweet combination is further enhanced with an intense lemon glaze that makes the cake truly memorable. This is really easy to make, but whenever I bake it, I end up with a flat-topped loaf that's lacks visual appeal. I like this cake well enough to work around its shortcomings, so, I perform a little plastic surgery before I serve it. My first incision splits the cake in half lengthwise. Then it's cut crosswise into serving size cubes. No one, save for those who read this post or watched the surgery being performed, is any the wiser. The rest of the world thinks this is the way the cake was meant to appear, and I'd like to keep my manipulation of it, our little secret. Mums the word, right? I hope you'll give this recipe a try. I know that once you taste it, the the cake will become a summer favorite that you'll bake year after year. Here's the recipe.

Lemon-Glazed Blueberry Bread
...from the kitchen of One Perfect Bite inspired by Martha Stewart


1 stick unsalted butter + more for pans
2 cups all-purpose flour + plus more for pans
1-1/2 cups sugar
1 tablespoon finely grated lemon zest + 1/2 cup + 2 tablespoons fresh lemon juice (from 4 lemons)
3/4 cup heavy cream
1 teaspoon pure vanilla extract
1/4 teaspoon baking powder
1/4 teaspoon baking soda
2 large eggs
6 ounces blueberries (1-1/4 cups)

1) Preheat oven to 350 degrees F. Butter one 9 x 5 x 3-inch loaf pan. Dust with flour and tap out excess.
2) Combine 1/2 cup sugar and 1/2 cup lemon juice in a small saucepan over medium heat. Simmer, stirring occasionally, until sugar dissolves and syrup is thickened, about 4 minutes. Let stand while making cakes.
3) Meanwhile, combine heavy cream, remaining 2 tablespoons lemon juice, and vanilla in a bowl. Whisk together flour, baking powder, baking soda, and 1/4 teaspoon salt in another bowl.
4) Beat butter, lemon zest, and remaining cup sugar with a mixer on medium speed until pale and fluffy. Reduce speed to low, and add eggs, 1 at a time, beating well after each addition. Beat in flour mixture in 3 additions, alternating with cream mixture, beginning and ending with flour. Gently fold in blueberries using a rubber spatula.
5) Scrape batter into prepared pan. Bake until a toothpick inserted into the center of loaf comes out clean, about 55 minutes.
6) Transfer pan to awire rack, and brush tops of cake with lemon syrup. Let stand for 15 minutes. Turn out cake from pans, and brush all over with remaining syrup. Let cool completely on wire racks. Yield: 8 to 10 servings.

One Year Ago Today: Milk Chocolate Bundt Cake

Two Years Ago Today: Watermelon Smoothie

Three Years Ago Today: Orange Phoenix Chicken with Grilled Bok Choy


David said...

Mary, Another day, another terrific looking blueberry based creation! This is just a beautiful looking cake... Thanks and Take Care, Big Daddy Dave

Prema said...

wow delicious bread,perfectly made...

Couscous & Consciousness said...

I bet this tastes heavenly, and I love the way you've presented it - your secret's safe with me :-)

mari carmen said...

Ummmm que rico!!!tiene que estar delicioso...Feliz día guapa

Angie's Recipes said...

It looks terrific! Love baked goods loaded with seasonal berries.

Sam Hoffer / My Carolina Kitchen said...

What a lovely way to use the abundance of blueberries. Blueberries and lemons seem made for each other.

Manu said...

Mary, this looks delicious!
Have a nice day

Unknown said...

Your secret is safe with me :) Love this cake.. I can't get enough of the lemon blueberry flavor combo! It's delicious!

Cranberry Morning said...

That looks wonderful, Mary! What a delicious combination. There's something about citrus and summer that just go together!

Kim said...

Really have to prepare this cake with the fresh blueberries I picked yesterday!

Ola said...

I love blueberries, and your bread with them looks so delicious! Blessings!

safire said...

I love the combination of lemon and blueberries. This looks like a winner! YUM

Lori E said...

I would eat that flat topped or not. Have you ever paired lime with blueberries instead of lemon? I ask because I have a large bowl full of limes and no lemons. Hmmm.

Ellen B Cookery said...

YUM! My husband just bought far too many blueberries. Looks like I know what to do with them.

Jane said...

I love the way you present it! Looks delish!

Diane said...

I see all these beautiful blueberry recipes and I never see blueberries for sale. Think I should look into getting a couple of bushes :-) Keep well Diane

grubarazzi said...

wow. This really made my mouth water. Imagining perfectly ripe sweet berries in this moist cake... I need to make this soon!

Joanne said...

I love all these lemony treats you've been sharing!

Anonymous said...

Oh this looks so delicious, moist and full of flavor !
Mary x

Kit @ i-lostinausten said...

Sounds & looks Fabulous! YUM!

Anonymous said...

I bet people would go crazy for your recipes on tiptap.com, shoot me a message to get a private invite!

-- jrosen@tiptap.com

Unknown said...
This comment has been removed by the author.
Related Posts with Thumbnails