Lemon-Blueberry Drizzle Bread

blog.williams-sonoma.com

Tammy Marie Soety

1 ½ cups (7 ½ oz./235 g.) plus 1 tsp. all-purpose flour

1 tsp. baking powder

½ tsp. kosher salt

½ cup (4 oz./125 g.) unsalted butter, at room temperature

¾ cup (6 oz./185 g.) granulated sugar

1 Tbs. finely grated lemon zest

3 large eggs

½ cup (4 fl. oz./125 ml.) whole milk

1 tsp. pure vanilla extract

1 cup (4 oz./125 g.) fresh blueberries

subheading: For the syrup:

3 Tbs. fresh lemon juice

3 Tbs. granulated sugar

subheading: For the glaze:

½ cup (2 oz./60 g.) confectioners’ sugar

3 tsp. fresh lemon juice

Directions at blog.williams-sonoma.com

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