Lemon Blueberry Bread Recipe
This Lemon Blueberry Bread is a delightful quick bread, combining the bright flavors of lemon with the sweetness of blueberries. It’s moist, flavorful, and perfect for any time of the day!
Ingredients:
For the Bread:
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
1/2 teaspoon vanilla extract
2 teaspoons fresh grated lemon zest
2 tablespoons fresh lemon juice
1/2 cup milk
1 cup fresh or frozen blueberries (I used fresh)
1 tablespoon all-purpose flour (for coating the blueberries)
For the Lemon Glaze:
2 tablespoons butter, melted
1/2 cup powdered sugar
2 tablespoons fresh lemon juice
1/2 teaspoon vanilla extract
Instructions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C).
Line a 9″x 5″ loaf pan with parchment paper, or lightly grease with butter.
2. Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Mix the Wet Ingredients:
In the bowl of an electric mixer, combine the melted butter, sugar, eggs, vanilla extract, lemon zest, and lemon juice. Blend until well combined.
4. Combine Wet and Dry Ingredients:
Gradually add the flour mixture and milk to the wet ingredients, mixing slowly. Alternate between adding the flour mixture and the milk, starting and ending with the flour mixture. Mix until just combined—avoid overmixing.
5. Prepare the Blueberries:
If using fresh blueberries, rinse them so they have a slight moisture. In a small bowl, toss the blueberries with 1 tablespoon of flour to coat them. This helps prevent the berries from sinking to the bottom of the loaf during baking.
6. Add Blueberries to the Batter:
Gently fold the flour-coated blueberries into the batter by hand, stirring just until evenly distributed.
7. Bake the Bread:
Pour the batter into the prepared loaf pan. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, allow the bread to cool in the pan for about 30 minutes. Then transfer it to a wire cooling rack.
8. Make the Lemon Glaze:
In a small bowl, whisk together the melted butter, powdered sugar, lemon juice, and vanilla extract until smooth.
9. Glaze the Bread:
Place the wire cooling rack with the bread on top of a baking sheet (to catch any drips from the glaze). Pour the lemon glaze over the warm bread and let it set for a few minutes.
10. Serve and Enjoy!
Slice and enjoy the bread while it’s still slightly warm, or at room temperature.
Storage:
Store the bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze it for longer storage.
