Prep time: 25 mins | Cook time: 1 hr 5 mins | Total time: 1 hr 30 mins | Servings: 10
I am drooling over this fluffy, sweet, and moist lemon blueberry bread. It’s a real treat for people like me who loves blueberries and lemon-infused desserts. Serve this delicious bread any time by itself, or pair this up with a cup of your favorite coffee or tea.
Ingredients
2 eggs
1 tsp baking powder
1/3 c. unsalted butter, melted
1 c. granulated sugar
½ tsp vanilla extract
2 tbsp fresh lemon juice
2 tsp fresh grated lemon zest
½ c. milk
1 ½ c. all-purpose flour
1 tbsp all-purpose flour
1 c. fresh or frozen blueberries – I used fresh
1 tsp salt
For the Lemon Glaze:
½ c. powdered sugar
2 tbsp butter, melted
½ tsp vanilla extract
2 tbsp fresh lemon juice
HOW TO MAKE LEMON BLUEBERRY BREAD
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using parchment paper, line a loaf pan.
Step 2: In a bowl, place the flour, baking powder, and salt. Mix well and set aside.
Step 3: Using an electric mixer, beat the melted butter, sugar, eggs, vanilla, lemon zest, and lemon juice until well blended. While the mixer is running, add the flour and milk in two batches. Mix until well incorporated. Set aside.
Step 4: In a small bowl, rinse the blueberries. Add 1 tbsp of flour and toss to coat the blueberries. To the batter, add the flour-coated blueberries. Gently mix.
Step 5: Into the prepared pan, pour the batter. Place in the preheated oven and bake for about 55 to 65 minutes or until a toothpick inserted in the middle of the loaf comes out clean.
Step 6: Remove from the oven when done and let the bread cool for about 30 minutes in the pan before inverting it to a wire cooling rack with a baking sheet underneath.
To make the Lemon glaze:
Step 7: Mix the melted butter with powdered sugar, lemon juice, and vanilla until well combined. Pour this over the loaf and let it sit for a couple of minutes. Slice and serve. Enjoy!
Tips:
You can whip this loaf up a day in advance. Let it cool completely and do not glaze. Wrap the loaf in plastic wrap and keep it at room temperature. Before serving, glaze the loaf.
Nutritional Facts:
Calories: 259 kcal, Carbs: 44g, Proteins: 4g, Total fat: 8g, Cholesterol: 51mg, Sodium: 298mg
Ingredients
- 2 eggs
- 1 tsp baking powder
- 1/3 c. unsalted butter, melted
- 1 c. granulated sugar
- ½ tsp vanilla extract
- 2 tbsp fresh lemon juice
- 2 tsp fresh grated lemon zest
- ½ c. milk
- 1 ½ c. all-purpose flour
- 1 tbsp all-purpose flour
- 1 c. fresh or frozen blueberries - I used fresh
- 1 tsp salt
- For the Lemon Glaze:
- ½ c. powdered sugar
- 2 tbsp butter, melted
- ½ tsp vanilla extract
- 2 tbsp fresh lemon juice
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using parchment paper, line a loaf pan.
Step 2: In a bowl, place the flour, baking powder, and salt. Mix well and set aside.
Step 3: Using an electric mixer, beat the melted butter, sugar, eggs, vanilla, lemon zest, and lemon juice until well blended. While the mixer is running, add the flour and milk in two batches. Mix until well incorporated. Set aside.
Step 4: In a small bowl, rinse the blueberries. Add 1 tbsp of flour and toss to coat the blueberries. To the batter, add the flour-coated blueberries. Gently mix.
Step 5: Into the prepared pan, pour the batter. Place in the preheated oven and bake for about 55 to 65 minutes or until a toothpick inserted in the middle of the loaf comes out clean.
Step 6: Remove from the oven when done and let the bread cool for about 30 minutes in the pan before inverting it to a wire cooling rack with a baking sheet underneath.
To make the Lemon glaze:
Step 7: Mix the melted butter with powdered sugar, lemon juice, and vanilla until well combined. Pour this over the loaf and let it sit for a couple of minutes. Slice and serve. Enjoy!
Notes
You can whip this loaf up a day in advance. Let it cool completely and do not glaze. Wrap the loaf in plastic wrap and keep it at room temperature. Before serving, glaze the loaf.
