Get the Recipe: Lemon Blueberry Bread with Lemon Glaze
Yield: 10slices
Prep Time: 10 minutesmins
Cook Time: 1 hourhr
Total Time: 1 hourhr10 minutesmins
Lemon blueberry bread is a zesty quick bread bursting with fresh blueberries. The lemon icing adds another layer of tart sweetness that is simply delicious!
½cup(113 g) unsalted butter, melted and slightly cooled
2large eggs, room temperature
⅓cup(80 ml) whole or low-fat milk, room temperature
¼cup(60 g) sour cream, room temperature
1teaspoonpure vanilla extract
2Tablespoonsfresh lemon juice
1 ¼cupsfresh blueberries
Lemon Glaze
½cup(60 g) confectioners’ sugar, sifted
1-2Tablespoonsfresh lemon juice
Instructions
Preheat the oven to 350° F. Line a 9-inch by 5-inch loaf pan with parchment paper and set aside.
In a large bowl, whisk together flour, baking powder and salt. Set aside.
In a medium bowl, combine sugar and lemon zest. Rub the lemon zest into the sugar to increase its flavor. Add melted butter and whisk vigorously until butter is absorbed and mixture is light yellow. Add eggs and whisk until combined. Add milk, sour cream, vanilla and lemon juice and mix until combined.
Pour wet ingredients over dry ingredients. Mix just until combined. Use a rubber spatula to stir in blueberries.
Transfer batter to prepared loaf pan. Bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted in the center comes out with little to no crumbs. Let loaf cool in pan for 10 to 15 minutes, before removing from pan to cool completely.
To make the glaze, whisk together confectioners’ sugar and 1 tablespoon lemon juice. If a thinner consistency is desired, add more lemon juice 1 teaspoon at a time. Drizzle over cooled loaf, slice and serve.
Notes
Frozen blueberries may be used in place of fresh blueberries. Keep the berries frozen until you need them. Toss the berries in 2 Tablespoons flour before adding to the batter.Fresh lemon juice is recommended as it will provide much better flavor than bottled juice.Store in an airtight container at room temperature for up to 4 days.Freeze for up to 3 months. Wrap in plastic wrap and store in an airtight container or freezer bag for best results.