Blueberry Lemon Glazed Bread | Easy pastry recipes

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Cooling time: About 1 hour.

1. Preheat the oven to 180°C (350°F). Grease and flour an 8½” x 4½” (22 cm x 12 cm) loaf pan and line the bottom and sides (only the long sides are thin) of the pan with parchment paper so that the paper hangs over the edges. sides.

2. Measure the sugar into a large mixing bowl and thinly zest the lemons in it, whisking to incorporate the zest (this brings out the oils). Whisk the eggs, then the cream, oil and vanilla

3. Sift the flour, baking powder and salt over the bowl and whisk until the batter is smooth. Gently stir in the blueberries, then pour the batter into the prepared pan and bake for 60-70 minutes, until a tester inserted in the center of the cake comes out clean. Cool the cake for 20 minutes in the pan before unmolding it to cool on a wire rack.

4. For the glaze, whisk the lemon juice into the icing sugar by hand until smooth and runny. Pour it over the cooled bread and let a little drip down the sides. The bread can be sliced ​​immediately, but letting it sit for an hour allows the glaze to set for neater slicing.

To note

• 50/50 is common in Canada, where Anna Olson is based. It is, as the name suggests, a mixture of equal parts milk and cream, with a fat content of around 10%. Instead of the ½ cup used in this recipe, you can use ¼ cup whole milk + ¼ cup heavy cream.

• Bread will keep, tightly wrapped on the counter, for up to 4 days.

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