Description
I still remember the feel of warm sunshine streaming through the kitchen window one summer morning when I decided to try my hand at something special. The scent of fresh lemons and sweet blueberries filled the air as I whipped up a delightfully easy Blueberry Lemon Bread with Lemon Glaze. The vibrant colors and zesty aromas took me back to my childhood summers spent picking ripe berries at my grandmother's farm. This recipe is my modern twist on a family favorite that perfectly balances the tartness of lemon with the sweetness of juicy blueberries.
What makes this bread truly stand out is the luscious lemon glaze, which adds just the right touch of sweetness without overwhelming the delicate cake. Whether enjoyed as a comforting breakfast, a delightful brunch treat, or a light dessert with tea, this recipe is super versatile and absolutely scrumptious! So, grab your mixing bowl and get ready to create a slice of summer that's sure to brighten any day.
Ingredients
- 1/2 cup butter
- 1 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 2 tablespoons lemon zest
- 2 cups blueberries
- 2 tablespoons lemon juice
- 1 cup powdered sugar
Instructions
- Begin by preheating your oven to 350 degrees F (175 degrees C). As the oven warms up, prepare your loaf pan by buttering it generously, then lining the bottom and sides with parchment paper.
- In a large mixing bowl, combine the melted butter with white sugar, eggs, and vanilla extract. Use an electric mixer on medium speed for about 2 minutes until the mixture is creamy and well-blended.
- In a separate bowl, mix together the all-purpose flour, baking powder, and salt. Gradually incorporate this dry mixture into the egg mixture while also adding the milk. Stir just until combined.
- Now, take your fresh or frozen blueberries and lightly toss them with the reserved 2 tablespoons of flour. Gently fold the blueberries into the batter.
- Next, fold in the grated lemon zest, incorporating the bright and zesty flavors into your mixture.
- Carefully pour the completed batter into the prepared loaf pan, smoothing the top with a spatula for an even bake.
- Bake in the preheated oven for 50 to 60 minutes. To check for doneness, insert a toothpick into the center.
- Once baked, allow the Blueberry Lemon Bread to cool in the pan for about 40 minutes.
- While the bread cools, prepare the lemon glaze. In a medium bowl, combine freshly squeezed lemon juice with powdered sugar.
- Finally, once your Blueberry Lemon Bread has cooled completely, generously drizzle the lemon glaze over the top.
Notes
- Ensure the bread is completely cool before adding the lemon glaze.
- Tossing the blueberries with 2 tablespoons of flour helps them float in the batter.
- Don’t skip the toothpick test!
- For the best presentation, drizzle the glaze over the bread just before serving.
- Store any leftovers in an airtight container at room temperature.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg