Lemon Blueberry Bread
This Lemon Blueberry Bread is a moist and flavorful quick bread, perfect for dessert or a snack!
Equipment
- 9x5 loaf pan
- Electric Mixer
- Whisk
- Mixing Bowl
Ingredients
Batter
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ⅓ cup unsalted butter melted
- 1 cup granulated sugar
- 2 eggs
- ½ teaspoon vanilla extract
- 2 teaspoons fresh grated lemon zest
- 2 tablespoons fresh lemon juice
- ½ cup milk
- 1 cup fresh or frozen blueberries fresh preferred
- 1 tablespoon all-purpose flour for tossing blueberries
Lemon Glaze
- 2 tablespoons butter melted
- ½ cup powdered sugar
- 2 tablespoons fresh lemon juice
- ½ teaspoon vanilla extract
Instructions
Preparation
- Preheat oven to 350°F and line a 9"x 5" loaf pan with parchment paper (or lightly grease with butter).
- In a medium bowl, whisk the flour, baking powder and salt, and set aside.
- In the bowl of an electric mixer, blend together the melted butter, sugar, eggs, vanilla, lemon zest and lemon juice. Mix until well combined.
- While slowly mixing, add flour mixture and milk in two batches. Stop mixing as soon as it's just combined.
- Rinse off the blueberries if using fresh. Toss them with 1 tablespoon of flour to prevent sinking.
- Add the flour-coated berries to the batter and gently stir by hand to combine.
- Pour batter into prepared pan and bake for 55-65 minutes, or until a toothpick comes out clean. Cool for 30 minutes.
- Prepare glaze by whisking together melted butter, powdered sugar, lemon juice and vanilla. Pour over the loaf and allow to set.
Notes
If baking the day before serving, wrap cooled loaf in plastic wrap and store at room temperature WITHOUT the glaze. Mix and add the glaze the day of serving.
Nutrition
Serving: 1sliceCalories: 259kcalCarbohydrates: 44gProtein: 4gFat: 8gSaturated Fat: 4gCholesterol: 51mgSodium: 298mgPotassium: 64mgFiber: 1gSugar: 28gVitamin A: 264IUVitamin C: 4mgCalcium: 50mgIron: 1mg
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