Description
This lemon blueberry bread is flavorful and dense yet moist and super quick to prepare! Drizzled with a sweet and sticky sugary glaze and bursting with blueberries, it's the perfect dessert!
Ingredients
Scale
For the bread:
- 1 1/2 C all-purpose flour plus 1 extra Tbsp for coating blueberries
- 1 tsp baking powder
- 1 tsp salt
- 1/3 C unsalted butter, melted
- 1 C sugar
- 2 eggs
- 1/2 tsp vanilla extract
- 2 tsp fresh grated lemon zest
- 2 Tbsp fresh lemon juice
- 1/2 C milk
- 1 C fresh blueberries
For the lemon glaze:
- 2 Tbsp unsalted butter, melted
- 1/2 C powdered sugar
- 2 Tbsp fresh lemon juice
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees and grease a 9x5 loaf pan with butter.
- In a medium bowl, whisk together 1 1/2 C flour, 1 tsp baking powder and 1 tsp salt. Set aside.
- In a separate bowl, blend together the 1/3 C melted unsalted butter, 1 C sugar, 2 eggs, 1/2 tsp vanilla, 2 tsp lemon zest and 2 Tbsp lemon juice. Mix with an electric mixer.
- Slowly alternate adding in flour mixture and 1/2 C milk in two separate batches (slowly add some flour, then some milk, then more flour, then more milk) stop mixing once just combined.
- Rinse off the blueberries then toss with 1 Tbsp of flour. (This will prevent the blueberries from sinking to the bottom of the bread during baking!)
- Add the berries to the batter and gently fold in.
- Pour the batter into the prepared pan and bake for 55-65 minutes, or until a toothpick comes out clean. Cool in the pan for 30 minutes then remove and place on a wire cooling rack over top of a baking sheet or kitchen sink.
- Prepare the glaze by mixing 2 Tbsp melted unsalted butter, 1/2 C powdered sugar, 2 Tbsp lemon juice and 1/2 tsp vanilla. Pour over the loaf. Allow to set for a few minutes.
- Garnish with a little extra lemon zest and some blueberries.
- Enjoy!
Notes
To prepare the bread ahead of time, store in plastic wrap then glaze the day of serving.
