I don’t bake much these days. I used to do a lot of baking back in the day but I eventually found it too restrictive. Baking is a science. Cooking is a method and much more forgiving.
But here’s a really nice summery sweet treat. Blueberry Lemon Bread…not cake…bread. Although, it’s every bit as good as any cake I’ve ever tried. It’s just slightly more dense with a crumb that resembles bread but it’s also moist and flavor packed.
I knew I wanted to make this again because I have tons of blueberries in the deep freeze and a handful of frozen lemons in the regular freezer. I wanted to rotate them out and replace them with fresher ingredients. When I looked up the recipe I noticed an accompanying photo where the bread was prepared in a Bundt Pan and not a loaf pan. The photo was amazing so I went and found the corresponding review where the reviewer kindly shared her method. I’m sharing the recipe with the conversions so if you’d like to make this recipe in a loaf please follow the link back to the original source.
Blueberry Lemon Bread in a Bundt Pan
- 2 1/4 Cups Flour
- 1 1/2 Teaspoons Baking Powder
- 3/8 Teaspoons Salt (I used just shy of 1/2 Teaspoon)
- 9 Tablespoons Unsalted Butter, room temperature
- 1 1/2 Cups Sugar
- 3 Large Eggs, room temperature
- 3 Teaspoons Lemon Rind
- 3/4 Cup Milk, room temperature
- 2 1/4 Cups Blueberries
- 1/2 Cup Sugar
- 3 Tablespoons Lemon Juice
Whenever I bake, I always read through the recipe and get as many things set up in advance before I actually start the mixing process. I set the oven, I grease any pans, I get dry ingredients measured, wet ingredients measured, etc. Then I go back and start putting things together.
Preheat oven to 325° and butter pan. Combine first three ingredients in a bowl. Sometimes I sift, sometimes I whisk to make sure things get incorporated evenly. Today I whisked.
In another bowl, with a hand mixer, cream the butter and sugar. Add eggs one at a time, beating well between each egg.
After eggs have been incorporated, add lemon rind.
Next, start adding flour mixture and milk in intervals. Start and end the process with the flour mixture.
Fold in blueberries and pour mixture in to pan.
Bake 1 Hour, 15 Minutes
When cake has cooled and been released from pan start making the glaze. Using a toothpick or bamboo skewer, poke holes all over top of cake. Then combine the remaining sugar and lemon juice in a small pan. Bring to a boil and simmer slowly, stirring constantly, until sugar dissolves. Don’t do this step too soon because as it cools it will stiffen and won’t pour over the cake. I poured mine in to a small measuring cup so I had better control over where the glaze went.
Slice, serve and enjoy!