I got given these amazing Russian doll cup measures for my birthday and have been desperate to try them out for ages. Ive also not baked in a while so this morning when i couldn’t sleep i took to Pinterest and my fridge to work out what I could bake.

I came across this recipe for a flabulous blueberry vanilla bread with lemon glaze from Julia’s album that I had to try. I doubled the glaze ingredients as I like lots of drizzle and put in a whole pack of blueberries (1 1/4 cups) and it still came out fine.

Ingredients

• 1/3 cup melted butter
• 1 cup white sugar
• 2 eggs
• 1/2 teaspoon vanilla extract
• 1 & 1/2 cups plain flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cups milk
• 2 tablespoons grated lemon zest
• 1 & 1/4 cups fresh or frozen blueberries
• 2 tablespoons plain flour
• Lemon glaze:
• 4 tablespoons freshly squeezed lemon juice
• 1 cup icing sugar

Method

• Preheat oven to 170c gas mark 5
• Butter a loaf tin, line the bottom & two sides with parchment paper.
• In a mixing bowl, beat together butter, 1 cup sugar, eggs, and vanilla extract.
• In a separate bowl, combine flour, baking powder and salt
• Stir into egg mixture alternately with milk.
• Toss blueberries in 2 tbs flour. This will help prevent blueberries from sinking.
• Fold lemon zest and blueberries into the batter then Pour into loaf tin.
• Bake in preheated oven for about 45/ 50 minutes, until a skewer comes out clean.
• Cool bread in tin for 40 minutes then turn out onto a wire rack to cool completely

Lemon glaze:

• Combine freshly squeezed lemon juice and 1 cup icing sugar in a small bowl and beat, with a whisk until smooth glaze forms .
• Drizzle the top of the bread (after it’s been completely cooled) with the glaze. Some of the glaze will go down the sides of the bread.

•