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Blueberry Lemon Bread with Lemon Glaze

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This Blueberry Lemon Bread with Lemon Glaze is a refreshing and flavorful treat that combines the tangy zest of lemons with the sweet burst of fresh blueberries. Perfect for breakfast, brunch, or as a sweet snack, this moist loaf is topped with a luscious lemon glaze that enhances its citrusy flavor. Easy to prepare with common pantry staples, it’s the perfect recipe to brighten up your day.

Ingredients

1/2 cup melted butter

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup milk

1 cup fresh blueberries (or frozen, floured)

1 tablespoon lemon zest

1 cup powdered sugar (for glaze)

2 tablespoons freshly squeezed lemon juice (for glaze)

Instructions

  • Preheat the Oven and Prepare the Pan: Preheat the oven to 350°F (175°C). Butter an 8x4 inch loaf pan and line the bottom and sides with parchment paper for easy removal.

  • Mix Wet Ingredients: In a mixing bowl, beat together melted butter, sugar, eggs, and vanilla extract until well combined.

  • Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt.

  • Alternate Mixing: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients. Mix just until combined, being careful not to overmix.

  • Prepare Blueberries: Toss the blueberries in a small amount of flour to prevent them from sinking to the bottom during baking.

  • Fold in Additions: Gently fold the lemon zest and floured blueberries into the batter.

  • Bake: Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

  • Cool: Let the bread cool in the pan on a wire rack for 40 minutes before removing it from the pan.

  • Prepare the Glaze: Whisk together lemon juice and powdered sugar to make the glaze. Once the bread has completely cooled, drizzle the glaze over the top.

Notes

  • To prevent sinking blueberries, toss them in a little flour before folding into the batter.

  • If using frozen blueberries, do not thaw them. Toss them in flour as well.

  • The glaze is optional but adds an extra zing of lemon sweetness.

Find it online: https://recipesbyjanet.com/blueberry-lemon-bread-with-lemon-glaze/