BLUEBERRY LEMON BREAD WITH LEMON GLAZE
I associate this Blueberry Lemon Bread with summer, but it can be made any time of the year because you can use not only fresh blueberries but also frozen ones.
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Servings: 10
Ingredients
For the blueberry lemon bread:
- ⅓ cup unsalted butter, melted;
- 1 cup granulated sugar;
- 2 large eggs, at room temperature;
- ½ tsp vanilla extract;
- 1 ½ cups all-purpose flour;
- 1 tsp baking powder;
- 1 tsp salt;
- ½ cup milk;
- 1 cup fresh blueberries;
- 1-2 tbsp all-purpose flour;
- 2 tbsp lemon zest.
For the lemon glaze:
- 2 tbsp freshly squeezed lemon juice;
- 1 cup powdered sugar.
Instructions
- Preheat the oven to 350°F. Butter and line an 8x4 inch loaf pan with parchment paper (leave some paper hanging on two sides, it will help to remove the blueberry lemon bread from the loaf pan).
- In a bowl, mix together all-purpose flour, baking powder, and salt. Set aside.
- In another mixing bowl, beat together melted butter, sugar, eggs, and vanilla extract using an electric mixer. Then, add dry ingredients and milk alternately. Mix until combined after each addition. Set aside.
- Add blueberries and 1-2 tbsp all-purpose flour to the bowl, toss to coat. Then, add blueberries and lemon zest to the batter. Mix until just combined. Don't overmix the batter.
- Pour this blueberry lemon batter into the prepared loaf pan. Bake in the preheated oven for 50-60 minutes or until ready. Check the readiness of the blueberry lemon bread using a toothpick inserted in the center, if it comes out clean - the bread is ready. Remove the loaf pan from the oven. Let the blueberry lemon bread cool completely in a pan. Then, transfer to the cooling rack.
- While the blueberry lemon bread is cooling, prepare the lemon glaze. In a bowl, beat together freshly squeezed lemon juice and powdered sugar using an electric mixer until thicken and smooth.
- Pour the lemon glaze over the blueberry lemon bread. Slice and enjoy!