Lemon Blueberry Bread
This Lemon Blueberry Bread is a delightful treat bursting with bright citrus flavor and juicy blueberries. It's moist, tender, and perfect for breakfast, brunch, or a sweet snack. Topped with a tangy lemon glaze, it's irresistible!
Equipment
- 9x5 inch Loaf Pan
- Mixer
- Small Bowl
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup softened butter
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1/2 cup milk
- 2 large eggs, warmed to room temperature
- 1 teaspoon vanilla extract
- 3 tablespoons lemon juice
- 2 cups blueberries
- 1 tablespoon flour
- 1 1/2 tablespoons lemon zest
- 1/2 cup powdered sugar
- 1 1/2 - 2 tablespoons lemon juice
Instructions
- Preheat the oven to 350°F (175°C). Coat a 9x5 inch loaf pan with nonstick baking spray.
- In a small bowl, whisk together the all-purpose flour, salt, and baking powder.
- Using a mixer, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- In a large measuring cup or bowl, whisk together the milk, eggs, vanilla extract, and lemon juice.
- Add the wet and dry ingredients to the butter mixture in three intervals, alternating between the two and starting with the wet ingredients first. Mix just until incorporated.
- Toss the blueberries with 1 tablespoon of flour (except reserved blueberries). Remove the blueberries from the flour and add them to the batter. Gently fold in the lemon zest and blueberries. Spoon the batter into the prepared pan. Top with the reserved blueberries, pressing them in slightly.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a cooling rack.
- Mix powdered sugar and lemon juice to desired consistency. Drizzle over the fully cooled bread. Enjoy your delightful Lemon Blueberry Bread!
Notes
This Lemon Blueberry Bread is best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days. You can also freeze individual slices for longer storage. Simply wrap them tightly in plastic wrap and then aluminum foil before placing them in the freezer.