Description
Indulge in the delightful combination of sweet blueberries and zesty lemon with this moist and flavorful Blueberry Bread topped with a tangy Lemon Glaze. Perfect for breakfast or as a dessert, this easy-to-make loaf is a crowd-pleaser.
Ingredients
Scale
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 cup milk
- zest of 1 lemon
- 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
- 1 tablespoon flour (for coating blueberries)
For the Lemon Glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons fresh lemon juice
Instructions
- Preheat and Prepare: Preheat the oven to 350°F and grease or line a 9×5-inch loaf pan.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream Butter and Sugar: In a large mixing bowl, cream the butter and sugar until light and fluffy.
- Add Wet Ingredients: Beat in the eggs, then add the vanilla extract, milk, and lemon zest, mixing until smooth.
- Combine and Bake: Gradually stir in the dry ingredients, fold in the flour-coated blueberries, pour the batter into the pan, and bake for 50–60 minutes.
- Make Glaze and Serve: Whisk together the powdered sugar and lemon juice to make the glaze, drizzle over the cooled bread, and enjoy!
Notes
- For extra lemon flavor, add 1 tablespoon of lemon juice to the batter.
- This bread stores well at room temperature for 2–3 days or can be refrigerated for up to a week.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 160mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
