moist, light and deliciously satisfying! this bread has the perfect amount of lemony flavor that doesn't overpower and is packed full of blueberries that provide a burst of freshness in every bite. it’s topped with a thin layer of homemade lemon glaze that adds just the right amount of sweetness. this bread serves as the perfect breakfast or after-dinner treat!
glazed lemon + blueberry bread
yields: 1 loaf prep time: 15 minutes bake time: 55-65 minutes
1 ½ cup all-purpose flour
1 tsp. baking powder
1 tsp. salt
1/3 cup butter, melted
1 cup white sugar
2 large eggs
1 tsp. vanilla extract
2 Tbsp. lemon juice, freshly squeezed
2 tsp. lemon zest
½ cup milk
1 cup blueberries, fresh or frozen, rinsed
1 Tbsp. all-purpose flour
3 Tbsp. lemon juice, freshly squeezed
1 cup powdered sugar
lemon zest, for topping
Preheat the oven to 350° and prepare a lightly greased bread loaf pan.
In a small bowl, whisk together the flour, baking powder and salt. Set aside.
Using the paddle attachment, beat together the butter and sugar in your stand mixer.
Add the eggs, vanilla extract, lemon juice and zest and continue mixing until smooth and creamy.
With the mixer still running, add half of the dry ingredients to the mixture, then the milk and then the other half of the dry. Mix until fully incorporated.
In a small bowl, toss your rinsed blueberries in 1 Tbsp. of flour until they are fully coated.
this ensures that the blueberries won’t sink to the bottom of the batter when baking
Gently stir the blueberries into the batter.
Pour the batter into your prepared loaf pan and bake for 55-65 minutes, or until a toothpick comes out clean.
Allow the bread to cool for at least 30 minutes before transferring it to a cooling rack.
While the bread is cooling, whisk together the glaze ingredients in a small bowl.
Pour the glaze over the top of the cooled bread loaf and top with some more lemon zest.
Let the glaze set before cutting into it. Enjoy!