Lemon Blueberry Bread
This Lemon Blueberry Bread is a delicious quick bread that is loaded with blueberries and lemon flavor. Serve it anytime of the day!
Equipment
- electric mixer
- Bread pan
- Mixing bowls
- juicer
- zester
Ingredients
Lemon Blueberry Bread
- baking spray with flour
- 1 1/2 cups flour
- 1/2 tsp salt
- 2 tsp baking powder
- 2 eggs
- 1 cup sugar
- 1/3 cup butter melted
- 1 tsp pure vanilla extract
- 2 tbsp fresh squeezed lemon juice
- 1 tsp lemon zest
- 2/3 cup milk
- 1 1/2 cups blueberries
- 1 tbsp flour
Glaze
- 2 tbsp butter melted
- 1 cup powdered sugar
- 2 tbsp fresh squeezed lemon juice
- 1/2 tsp pure vanilla extract
Instructions
Lemon Blueberry Bread
- Preheat oven to 350 degrees.
- Spray a bread pan with baking spray with powder and set aside.
- In a medium bowl, whisk together flour, salt and baking powder. Set aside.
- In large mixing bowl, use a hand mixer and beat eggs. Add in sugar and beat until light in color.
- Pour in melted butter, pure vanilla extract, fresh squeezed lemon juice, lemon zest and beat until combined.
- Add in half the dry ingredients with half the milk and beat. Add the other half and beat until combined and smooth.
- In a small bowl, add blueberries and 1 tbsp of flour. Coat blueberries. Gently fold them into the batter.
- Pour the batter into prepared bread pan and bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10-15 minutes. Then remove, place on a wire rack and cool completely.
Glaze
- Combine melted butter, powder sugar, fresh lemon juice and pure vanilla extract. Beat with a hand mixer until smooth.
- Pour glaze over the top of the bread before serving.
- Let the glaze set, cut in slices, serve and enjoy!
- Store in an airtight container and place in the refrigerator for up to 5 days.
- To freeze, wrap bread in heavy duty aluminum foil and place in a freezer bag for up to 3 months.
