Description
Blueberry Lemon Bread is a soft, bright loaf made with fresh lemon zest, fresh lemon juice, juicy blueberries and a light lemon glaze. This easy recipe yields a tender crumb and vibrant flavor that works well for breakfast, brunch or a simple dessert. The loaf is baked until golden and finished with a glossy lemon glaze for a delightful balance of sweet and tart
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/3 cup unsalted butter melted
1 cup granulated sugar
2 eggs at room temperature
1/2 teaspoon alcohol free vanilla flavor such as Simply Organic Alcohol Free Vanilla or Watkins Clear Vanilla Flavor
2 teaspoons fresh grated lemon zest
2 tablespoons fresh lemon juice
1/2 cup milk at room temperature
1 cup fresh or frozen blueberries
1 tablespoon all-purpose flour for coating the blueberries
Lemon Glaze
2 tablespoons butter melted
1/2 cup powdered sugar
2 tablespoons fresh lemon juice
1/2 teaspoon alcohol free vanilla flavor such as Simply Organic Alcohol Free Vanilla or Watkins Clear Vanilla Flavor
Instructions
1. Preheat the oven to 350°F and line a 9 x 5 inch loaf pan with parchment paper or lightly grease it with butter
2. In a medium bowl whisk together the flour baking powder and salt then set aside
3. In the bowl of an electric mixer combine the melted butter sugar eggs alcohol free vanilla flavor lemon zest and lemon juice mix until smooth and creamy
4. Add the dry mixture and the milk in two batches alternating some flour then some milk then the rest of the flour and finish with the remaining milk stir only until just combined to avoid overmixing
5. Rinse fresh blueberries and leave a bit of moisture on them then toss the berries with one tablespoon flour this helps keep them from sinking in the batter
6. Gently fold the coated blueberries into the batter by hand so they remain intact then immediately pour the batter into the prepared pan smoothing the top
7. Bake for 55 to 65 minutes or until a toothpick inserted into the center comes out clean if the top browns too quickly tent loosely with foil for the last 10 to 15 minutes
8. Cool the loaf in the pan for about 30 minutes then transfer to a wire rack placed over a baking sheet to catch the glaze
9. Prepare the glaze by whisking together the melted butter powdered sugar lemon juice and alcohol free vanilla flavor then drizzle the glaze over the warm loaf allow it to set before slicing and serving
Notes
Bring eggs and milk to room temperature for the softest texture
Zest the lemon directly over the mixing bowl to capture aromatic oils
When using frozen blueberries keep them frozen and toss them in flour to prevent color bleed and sinking
Wrap the cooled loaf in plastic wrap and store at room temperature without the glaze for up to two days add the glaze the day of serving
To freeze wrap the loaf or individual slices tightly in plastic wrap then place in a freezer bag freeze up to three months thaw at room temperature then glaze
If the loaf is browning too quickly move the rack down or tent with foil to finish baking without over browning
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American