I’m not sure what happened but my bread was very, very moist. When I turned it out onto the cooling rack it cracked and almost fell apart. It was inverted on the rack for only a few seconds, but it was enough time for the wire to leave deep grooves in the top. But, all that aside, this was still a delicious dessert and a great way to use up the blueberries.
Blueberry Lemon Bread
As seen on Alosha’s Kitchen
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon Kosher salt
6 tablespoons unsalted butter, softened to room temperature
1 cup + 1/3 cup granulated sugar
2 large eggs
2 teaspoons lemon zest (zest of one medium lemon)
1/2 cup whole milk
1 1/2 cups fresh blueberries
3 tablespoons lemon juice
Preheat oven to 325 degrees.
Butter and sugar a 9- or 10-inch loaf pan; set aside. Whisk together flour, baking powder and salt in a small bowl; set aside.
Using an electric mixer, cream the butter and 1 cup of the sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Add the lemon zest. Slowly mix in the flour mixture, alternating with the milk, beginning and ending with the flour mixture.
Lightly coat blueberries with a small amount of flour. Gently fold in blueberries into the batter. Spoon batter into loaf pan.
Bake for about one hour, or until golden brown and a wooden toothpick inserted into the center comes out clean.
When the bread has about 5 minutes cooking time left, bring remaining 1/3 cup of sugar and lemon juice to boil in a small saucepan, stirring until sugar dissolves. Once removed from the oven, pierce the top of the hot loaf several time with a cooking chopstick (or knife) without touching the bottom of the loaf in pan. Pour the hot sugar mixture over the loaf.
Cool for 30 minutes in pan on a wire rack, then turn bread out of pan and cool completely on rack.