Ingredients[]
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 6 Tbsp unsalted butter
- 1 cup sugar
- 2 large eggs
- 2 tsp freshly grated lemon peel
- ½ cup milk
- 1 ½ cups fresh blueberries
Glaze[]
- 1/3 cup sugar
Garnish[]
- Powdered sugar
- Lemon zest
- ½ cup crème fraiche or whipped cream
Directions[]
Preheat oven to 325 F. Grease an 8-inch loaf pan. Combine the flour, baking powder, and salt. Set aside. In a large mixing bowl, cream the butter with 1 cup sugar. Add eggs one at a time, mixing well each time. Add the lemon peel.
Mix the dry ingredients, alternating with the milk (about one third at a time), into the sugar/egg mixture. Be sure to add the dry ingredients last. Fold in the blueberries and spoon into the pan.
Bake 1 hour, 15 minutes, until the bread springs back when lightly pressed in the center. Leave in the pan. When the bread is out of the oven bring the glaze ingredients to a boil, stirring until the sugar dissolves. Pierce the top of the hot loaf several times with a toothpick and pour the lemon mixture over the loaf. Cool completely, and remove from the pan. Slice and serve with a dollop of crème fraiche. Garnish with powdered sugar and lemon zest.