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Black and Blue Bread with Lemon Glaze

Source of Recipe

From "Love Welcome Serve" by Amy Nelson Hannon


Recipe Introduction

"Several years ago during the holiday season, I was baking and preparing to have a house full of company. I had multiple open texts and calls going with friends who were also in their kitchens cooking and baking and readying for family and friends. My friend Celeste texted me that she was making a blueberry bread recipe that was one of their family's favorites, and she sent the recipe to me. Over the years, I've made it my own—sweet, tart, and lemony. The texture of this quick bread is like no other, and it makes the most beautiful slices with blackberries and blueberries all throughout!"

List of Ingredients

For the bread:
â—¦ 1 ½ cups all-purpose flour
â—¦ 1 teaspoon baking powder
â—¦ 1 teaspoon salt
â—¦ â…› teaspoon ground cinnamon
â—¦ ½ cup blueberries
â—¦ ½ cup blackberries
â—¦ 1 cup sugar
â—¦ ½ cup whole milk
â—¦ â…“ cup unsalted butter, melted
â—¦ 2 large eggs, at room temperature
â—¦ Grated zest of 1 lemon
â—¦ 2 tablespoons freshly squeezed lemon juice

For the glaze:
â—¦ ½ cup powdered sugar
â—¦ 2 tablespoons whole milk
â—¦ 1 tablespoon melted unsalted butter
â—¦ Grated zest of 1 lemon


Recipe

Set the oven to 350° F. Coat an 8 ½ x 4 ½-inch glass or ceramic loaf pan with nonstick baking spray.

In a medium bowl, stir together the flour, baking powder, salt, and cinnamon. Stir in the blueberries and blackberries, gently tossing to coat them in flour. In another bowl, whisk together the sugar, milk, melted butter, eggs, lemon zest, and lemon juice. Stir the liquid mixture into the flour-berry mixture just until blended. Pour the batter into the prepared pan. Bake for about 1 hour, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes before turning out onto a cooling rack to cool completely.

While the cake is cooling, make the glaze. Whisk together the powdered sugar, milk, melted butter, and lemon zest. Drizzle over the cooled loaf.

Makes one 8 ½ x 4 ½-inch loaf