Lemon-Blueberry Drizzle Bread

Preheat an oven to 375°F (190°C). Butter and flour a 9-by-5-inch (23-by-13-cm) loaf pan.

Sift the 1 1/2 cups (7 1/2 oz./235 g) flour, the baking powder, and salt into a bowl. In the bowl of a stand mixer, beat the butter, sugar, and lemon zest on medium-high speed until lightened. Add the eggs one at a time, beating well after each addition. Add the milk and vanilla and stir until blended. Add the dry ingredients and stir just until blended. In a small bowl, toss the blueberries with the 1 tsp. flour. Gently stir into the batter.

Scrape the batter into the prepared pan. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, about 55 minutes. Let the cake cool in the pan on a wire rack for a few minutes, then turn out onto the rack. Turn the cake on its side to cool while you make the syrup.

To make the syrup, in a small saucepan over medium heat, simmer the lemon juice and granulated sugar until syrupy, about 2 minutes. Using a long wooden skewer, pierce the sides and bottom of the warm cake at least 1 inch (2.5 cm) deep all over. Brush the cake generously with the syrup. You may not need all of it.

To make the glaze, in a small bowl, stir together the confectioners’ sugar and lemon juice until smooth. When the cake is completely cool, turn it right side up and drizzle the glaze over the top. Serve immediately. Serves 8

Adapted from Williams-Sonoma Dessert of the Day, by Kim Laidlaw (Weldon Owen, 2013).