Description

A tender, moist lemon blueberry bread made with simple pantry-friendly ingredients. Perfect for afternoon tea, dessert, or breakfast, and topped with a bright lemon glaze.

Ingredients

Scale

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1/3 cup unsalted butter, melted

1 cup granulated sugar

2 eggs, room temp

1/2 teaspoon vanilla extract

2 teaspoons freshly grated lemon zest

1/2 tablespoons fresh lemon juice

1/2 cup milk

1 cup fresh or frozen blueberries (I used fresh)

1/2 tablespoon all-purpose flour

Glaze

3/4 cup powdered sugar

2 tablespoon milk

1/2 teaspoon vanilla extract

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Instructions

Preheat the oven, to 350 degrees and prepare your loaf pan.
In a bowl, combine the dry ingredients (flour, baking powder, and salt) then set the bowl aside.
In a separate bowl, combine the sugar, eggs, vanilla extract, lemon juice, lemon zest, and melted butter. Make sure the butter is completely cooled before adding it to the mix.
Alternate between adding the wet ingredients and milk to the dry ingredients. I usually do this in about 2-3 batches, gently mixing well after adding the wet ingredients and milk.
Toss the blueberries in flour then gently fold them into the batter. The flour will keep them from sinking to the bottom.
Pour the batter into the prepared pan and bake for about 30-40 minutes at 350 degrees or until it passes the toothpick test.
Once you remove it from the oven, let the bread cool for 10 minutes in the pan then remove it from the pan to finish cooling. While it cools, prepare the glaze.
Once the cake is completely cooled, pour the glaze over the lemon blueberry bread and serve!

Notes

Unsalted butter: Lets you control the sweetness and ensures the flavors shine.
Butter temperature: Make sure melted butter is completely cooled before adding to the batter.
Eggs and milk: Room temperature ingredients help the batter mix smoothly and create a tender loaf.
Blueberries: Toss in a little flour to prevent them from sinking to the bottom.
Lemon juice: Roll your lemon under your palm and microwave 10 seconds if cold to get the juices flowing.
Cooling: Let the bread completely cool before drizzling the glaze to prevent it from running.
Serving: Perfect warm or at room temperature for afternoon tea, dessert, or breakfast.
Storage: Store in an airtight container at room temperature for up to 3 days. Glazed bread can be refrigerated for up to a week. Bread can also be frozen for up to 3 months, thaw at room temperature.

Prep Time: 15 minutes
Cook Time: 40 - 50 minutes
Category: Breakfast, Dessert, Snack
Method: Baking
Cuisine: American, Southern

Nutrition

Serving Size: 1 slice
Calories: 240 kcal
Sugar: 16g
Sodium: 180 mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1.5g
Protein: 4g
Cholesterol: 55g