Okay... I have a confession. If you know me, you know that lemon is hands down my favorite flavor- well, except for lemon squares (let's not talk about those). But when it comes to this Lemon Blueberry Bread, it's pure love!
This Lemon Blueberry Bread recipe perfectly balances zesty lemon and juicy blueberries. When creating this recipe, I made it with both fresh and frozen blueberries. They both work beautifully with this quick bread.
Lemon Blueberry Bread
yields 1 loaf
Ingredients:
For the Bread
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
2 tbsp lemon zest (about 2 lemons)
2 tbsp lemon juice
½ cup milk
1 cup fresh blueberries (you can use frozen, but do not thaw)
For the Lemon Glaze
1 cup powdered sugar
2-3 tbsp fresh lemon juice
1 tsp lemon zest
Instructions:
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
2. Mix Dry Ingredients
In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
4. Add Eggs and Flavor
Beat in the eggs one at a time, then add the vanilla extract, lemon zest, milk and lemon juice. Mix until well combined.
5. Combine Mixtures
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix.
6. Fold in Blueberries
Gently fold in the blueberries, ensuring they are evenly distributed in the batter.
7. Pour into Pan
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
8. Bake
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover loosely with foil.
9. Cool
Once baked, remove from the oven and let it cool in the pan for about 10 minutes. Then transfer to a wire rack to cool completely.
10. Make the Glaze
In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency as needed by adding more sugar or lemon juice.
11. Glaze the Bread
Once the bread is completely cool, drizzle the lemon glaze over the top.
12. Serve:
Slice and enjoy your delicious lemon blueberry bread
Storing:
Freezer- wrap in parchment paper and foil then place in an airtight container or ziploc bag Safe for up tp 3 months in the freezer
Fridge- wrap in parchment paper and store in the fridge for up to 3-4 days.
Room temp- cover the bread to prevent it from drying out.
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