Blueberry Lemon Bread
Soft and sweet, this Blueberry Lemon Bread is a crowd-pleasing treat. Drizzled with a simple lemon glaze and bursting with fresh blueberries, this quick bread will be gone in no time.
Equipment
- 9 x 5 bread pan
Ingredients
Blueberry Lemon Bread
- 2 cups all-purpose flour unbleached
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt fine
- 8 Tbsp unsalted butter room temperature
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1/2 cup whole milk room temperature
- 1/3 cup lemon juice freshly squeezed
- 3 Tbsp lemon zest
- 1 Tbsp all-purpose flour
- 1 cup fresh blueberries divided
Lemon Glaze
- 1 1/2 cups powdered sugar
- 3 Tbsp lemon juice freshly squeezed
Garnish
- fresh blueberries
- lemon slices
Instructions
Blueberry Lemon Bread
- Preheat oven to 350 degrees. Grease and flour the bottom and sides of a 9 x 5 loaf pan and set aside.
- Add flour, baking powder, baking soda and salt to a large bowl. Whisk to combine then set aside.
- In a separate bowl, add butter and sugar then beat with an electric mixer until creamy, approximately 2 minutes.
- Add eggs one at a time, beating after each addition until combined. Scrape down the sides of the bowl with a spatula as needed.
- Add milk, lemon juice and lemon zest then beat until incorporated. Note: it is normal for the batter to look a bit curdled.
- Reduce mixer speed to low. Gradually add flour mixture to wet ingredients and mix until just combined. Do not over mix.
- In a separate bowl, toss 3/4 cup of blueberries with 1/2 Tablespoon of flour to prevent sinking while baking. Stir gently with a spoon until they are evenly coated.
- Gently fold flour-coated blueberries to the batter.
- Spoon batter into the prepared baking pan. Note: batter will be thick.
- Top batter with remaining 1/4 cup of blueberries and bake for 50 to 55 minutes, covering the top with aluminum foil after the first 30 minutes to prevent overbrowning. Loaf is done when a toothpick inserted into the center comes out clean.
- Remove bread from oven and cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
Lemon Glaze
- Add powdered sugar and lemon juice to a mixing bowl and stir with a spoon until smooth and lump free.
- Glaze will be very thick and pearly white. If you prefer a thinner glaze, add another tablespoon of lemon juice.
- Spoon glaze over room temperature bread then garnish with fresh blueberries and lemon slices if desired.
Slice and Serve
- Store leftovers in an airtight container at room temperature up to 3 days.