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WHAT IS BLUEBERRY PUFF PASTRY?

Puff pastry (homemade or store bought) is cut into squares, scored to create a nice edge and filled with delicious and juicy pie filling and streusel topping. Baked to golden brown perfection in the oven, they are crispy and flaky with a sweet and delicious blueberry pie filling in the middle. They are the perfect hand held summer dessert.

INGREDIENTS

This section explains how to choose the best ingredients for blueberry pie puff pastry bars, what each one does in the recipe, and substitution options. For measurements and printable instructions, see the recipe card below.

You may have all of these blueberry puff pastry ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts and print the recipe.

• Pantry Ingredients: blueberry pie filling, all-purpose flour, brown sugar, granulated sugar, powdered
• Refrigerated/Frozen Ingredients: puff pastry, butter, egg

WHAT TO MAKE NEXT: If you love blueberry treats then you’ll love our Blueberry Hand Pies.

INSTRUCTIONS

This section shows how to cook blueberry pie bars in the oven, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below. You can print the recipe with or without photos.

SHAPE THE PASTRY DOUGH: First, cut each sheet of pastry into 4 squares, then score the edges with a knife. Whisk together the egg and water in a small bowl, and brush the edges of the puff pastry squares with the egg wash. Poke the middle part of the squares with a fork 3-4 times. (Do not poke the edges!)

FILL THE PASTRY: Spoon 2-3 tablespoons of blueberry pie filling into the center of each square. Using a pastry blender, mix all the topping ingredients together in a bowl. Then sprinkle the mixture on top of the blueberry filling.

BAKE AND GLAZE: Bake for 20 minutes or until puffed up and golden brown. Let the pastries cool for a bit, while you mix the glaze. Drizzle the glaze over the pastries using a fork or a piping bag. Serve.

WHAT TO MAKE NEXT: If you love puff pastries then you’ll love our mouthwatering Mini Chocolate Puff Pastries.

HOW TO STORE

Refrigerate: Store in an airtight container or ziploc bag and refrigerate or store on the counter for up to 3 days.

Freeze: Store in an airtight, freezer safe, container. If you’re storing in a zip top plastic bag, try to get as much air out as possible. Freeze for up to 3 months.

Defrosting: A great way to defrost blueberry pastries is in the refrigerator overnight.

Reheating: Use the microwave, air fryer, or toaster oven to reheat leftovers.

MORE FRUIT PIE RECIPES

Summer is the best time to enjoy a crispy, flaky and delicious fruit pie dessert. Have you tried our mouthwatering Cherry Turnovers, Chocolate Dipped Strawberry Hand Pies, or Caramel Apple Cheesecake Hand Pies.

MORE BLUEBERRY RECIPES

When blueberries are in season we also love making Blueberry French Toast Casserole, Cream Cheese Filled Blueberry Lemon Bread and Blueberry Lemon Bread with Lemon Glaze.

FREQUENTLY ASKED QUESTIONS

For perfect results every time, here are answers to the most common questions about cooking blueberry pie puff pastry bars.

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Blueberry Puff Pastry

These crispy and flaky puff pastries filled with mouthwatering blueberry pie filling are amazingly delicious and the perfect summer dessert. This blueberry puff pastry can be eaten any time of day.

Course Dessert

Cuisine American, vegetarian

Keyword blueberry pie bars, blueberry pie puff pastry bars, blueberry puff pastry, puff pastry recipe

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8 pastries

Calories 638kcal

Author Andrea + Stef

Equipment

• baking sheet
• parchment paper
• knife
• pastry brush
• mixing bowls
• pastry blender (or 2 forks)

Ingredients

• 2 sheets puff pastry defrosted
• 1 can blueberry pie filling

Topping Ingredients:

• ½ cup unsalted butter slightly softened
• 1 cup all-purpose flour
• ⅔ cup brown sugar packed
• 1 tablespoon granulated sugar

Egg Wash Ingredients:

• 1 egg
• 1 tablespoon water

Glaze Ingredients:

• 1 cup powdered sugar
• 1-2 Tbsp water

Instructions

• Preheat the oven to 400°F. Line the baking sheet with parchment paper to prevent the puff pastry from sticking to the pan.
• Open the defrosted puff pastry dough. Cut each puff pastry piece into 4 rectangles.
  
• Place pieces on parchment paper on the baking sheet.
• Using a knife, cut a shallow score (cut) about ½” all the way around the outside of each pastry piece.
  
• In a small bowl, whisk together egg and water. Brush the edges with egg wash.
  
• Poke the pastry (except the edges) with a fork 3-4 times.
• Spread 2-3 tablespoons of blueberry pie filling inside the scored edges.
  
• In a medium bowl, mix topping ingredients together with 2 forks or a pastry blender.
  
• Sprinkle some topping over the blueberry filling.
  
• Bake for 20 minutes or until puff pastry is puffed up and the topping is golden.
  
• While the pastries are cooling down, mix powdered sugar and water in a small bowl. Use a fork or piping bag to drizzle the glaze over the pastries. Serve.
  

Notes

• You may need to bake these in 2 batches, depending on the size of your baking sheet.
• Use lemon juice for the glaze instead of water for a slight hint of tart lemon flavor.
• Serve while warm or refrigerate for later.

Nutrition

Calories: 638kcal | Carbohydrates: 74g | Protein: 7g | Fat: 36g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.5g | Cholesterol: 51mg | Sodium: 168mg | Potassium: 90mg | Fiber: 1g | Sugar: 35g | Vitamin A: 385IU | Vitamin C: 0.001mg | Calcium: 30mg | Iron: 3mg

This post may contain affiliate links to products. If you purchase products through those links we might receive a small profit.

The best part about this comfort food breakfast is that you can completely assemble the whole dish the day before and then let it rest in the refrigerator overnight. All that is left to do in the morning is bake. Overnight French toast casserole with blueberries and cream cheese will definitely become your family’s new favorite weekend breakfast treat.

WHAT IS BLUEBERRY FRENCH TOAST CASSEROLE?

French toast casserole turns making French toast into an easy, make-ahead breakfast dish for the whole family. For this blueberry, cream cheese variation, we let the bread soak up flavorful egg custard overnight and then bake it to perfection the next day. French toast casserole topped with maple syrup is a perfect Sunday or holiday breakfast that feeds the entire family.

INGREDIENTS

This section explains how to choose the best ingredients for overnight blueberry French toast, what each one does in the recipe, and substitution options. For measurements and printable instructions, see the recipe card below.

You may have all of these blueberry French toast casserole recipe ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts and print the recipe.

Pantry Ingredients:

• French or Italian bread
• maple syrup

Refrigerated/Frozen Ingredients

• eggs
• whole milk
• heavy cream
• cream cheese

Produce Ingredients

• fresh blueberries

Spices

• ground cinnamon
• vanilla extract

WHAT TO MAKE NEXT: If you love Blueberry French Toast Casserole then you’ll also love our classic Overnight French Toast.

INSTRUCTIONS

This section shows how to cook overnight blueberry French toast in the oven, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below. You can print the recipe with or without photos.

COMBINE: Pour the egg mixture over the bread, cream cheese and blueberries, making sure everything gets soaked with liquid. Then, cover and refrigerated for at least 30 minutes or overnight.

BAKE: Cover the baking dish with tin foil and bake in a preheated oven for 30 minutes at 350ºF. Then remove the foil and bake for an additional 15-20 minutes or until the middle is set and the edges are golden brown.

SERVE: Finally, garnish with more blueberries and serve with warm maple syrup.

WHAT TO MAKE NEXT: If you love breakfast recipes that feed the whole family then you’ll love our Sausage Breakfast Pizza.

HOW TO MAKE AHEAD

You can completely assemble this blueberry French toast casserole the night before you are planning on serving it. Follow the first 6 steps of the recipe instructions, then cover your baking dish tightly with cling wrap or foil and refrigerate for up to 12 hours.

HOW TO STORE

Refrigerate: Leftovers can be stored in an airtight container in the fridge for up to 2 days. You can also leave the casserole in the baking dish and tightly cover it with cling wrap.

Freeze: Store leftover overnight French toast casserole in a freezer safe container or bag and freeze for up to 3 months.

Defrosting: Thaw overnight in the refrigerator and reheat in the oven at 350ºF until heated through. For a quicker option, you can also reheat the casserole in the microwave.

WHAT TO SERVE WITH OVERNIGHT BLUEBERRY FRENCH TOAST

French toast casserole with blueberries and cream cheese goes great with delicious Air Fryer Egg Bites and crispy bacon.

MORE BREAKFAST RECIPES

If you are looking for more delicious recipes for an amazing weekend breakfast, then you have to try our Egg Salad Sandwich recipe, Instant Pot Egg Bites or Air Fryer Breakfast Biscuit Bites.

FREQUENTLY ASKED QUESTIONS

For perfect results every time, here are answers to the most common questions about cooking overnight French toast with blueberries and cream cheese.

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Blueberry French Toast Casserole

Super easy and insanely delicious overnight French toast casserole with blueberries and cream cheese. A perfect breakfast dish for weekends or holidays.

Course breakfast

Cuisine American, vegetarian

Keyword blueberry French toast casserole, blueberry French toast casserole recipe, overnight blueberry french toast, overnight French toast with blueberries and cream cheese

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Refrigeration Time 30 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 6 servings

Calories 580kcal

Author Andrea + Stef

Equipment

• 9×13 inch baking dish
• knife and cutting board
• large bowl
• whisk
• plastic wrap or foil

Ingredients

• 1 loaf French or Italian bread cubed into 1-inch pieces (about 8 cups)
• 6 eggs
• 1¼ cup whole milk
• ¾ cup heavy cream
• ⅓ cup pure maple syrup
• 1 tablespoon ground cinnamon
• 1 tablespoon vanilla extract
• 1 cup fresh blueberries
• 8 oz cream cheese cut into 1-inch cubes

Optional Garnish:

• fresh berries
• powdered sugar
• syrup

Instructions

• Using non-stick cooking spray or butter, grease a 9×13-inch baking dish.
• Place the bread cubes into the baking dish.
  
• Sprinkle blueberries and cream cheese over bread pieces. Toss lightly.
  
• In a large bowl, whisk eggs, milk, heavy cream, maple syrup, cinnamon and vanilla extract.
  
• Pour the egg mixture evenly over the bread.
  
• Cover the baking dish with plastic wrap or foil and refrigerate for at least 30 minutes or up to 12 hours overnight.
• Preheat the oven to 350°F.
• Cover the baking dish with foil. Bake for 30 minutes.
  
• Remove the foil and bake uncovered for another 15 to 20 minutes, or until the middle is set and edges are golden brown.
  
• Remove from the oven, and garnish with fresh blueberries and powdered sugar.
  
• Serve with warm maple syrup.
  

Notes

• You can refrigerate this French toast casserole overnight, so it is ready to bake in the morning. 
• This dish is best served right out of the oven. 

Nutrition

Serving: 1g | Calories: 580kcal | Carbohydrates: 57g | Protein: 18g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 242mg | Sodium: 612mg | Potassium: 361mg | Fiber: 3g | Sugar: 21g | Vitamin A: 1282IU | Vitamin C: 3mg | Calcium: 213mg | Iron: 4mg

You can serve this oven baked bread for breakfast, brunch or dessert. It would also be a great addition to an afternoon tea or potluck.

CREAM CHEESE FILLED BLUEBERRY LEMON BREAD INGREDIENTS

You may have all of these blueberry cream cheese lemon loaf ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts.

• All-purpose flour: You can substitute cake flour in a pinch. To substitute, add an additional 2 tablespoon for each cup of all-purpose flour. So, if the recipe calls for 1 cup of all-purpose flour, use 1 cup and 2 tablespoon of cake flour.
• Baking Powder
• Salt
• Vegetable Oil: Canola oil can be substituted.
• Sugar
• Sour cream: Regular or reduced fat sour cream should work just fine. Plain Greek yogurt, plain regular yogurt or créme fraîche can be used as substitutes for sour cream.
• Lemon Juice: For best flavor use freshly squeezed lemon juice.
• Lemon Zest: For best results use fresh and bright yellow lemons. Make sure you only use the yellow part of the lemon peel and not the white one. The white part, also called pith, tastes bitter and might ruin the flavor of your lemon quick bread.
• Eggs
• Vanilla Extract
• Fresh Blueberries: You can also use frozen in a pinch.
• Cream Cheese: Soften it beforehand. We like to take it out of the fridge an hour before using.

INSTRUCTIONS

If you’d like to print this recipe, scroll down to the recipe card where you can print the recipe or have it scaled to double or triple. You’ll also find nutrition information.

COMBINE WET INGREDIENTS: In a medium mixing bowl, combine the vegetable oil, sugar, sour cream, fresh squeezed lemon juice, lemon zest, 2 eggs and vanilla extract.

WHISK: Whisk wet ingredients until fully mixed.

COMBINE DRY INGREDIENTS: In a large bowl, stir together the dry ingredients: all-purpose flour, baking powder, and salt. Then set the flour mixture aside.

🔴 TIP: Make sure your teaspoon is leveled off when adding your baking powder. Do not add extra baking powder.

COMBINE WET AND DRY INGREDIENTS: Pour wet ingredients from the medium bowl into the large bowl of the dry ingredients. Gently mix until almost combined.

TOSS BLUEBERRIES WITH FLOUR: In a small bowl, combine 1 tablespoon of flour with the blueberries. Gently mix to coat.

ADD BLUEBERRIES TO BATTER: Add the blueberries to the batter. Using a spatula, gently stir until all the ingredients are combined.

POUR INTO PAN: Pour lemon blueberry bread batter into the prepared pan.

MAKE CREAM CHEESE FILLING: In a separate medium bowl make the cream cheese filling. Combine softened cream cheese, ¼ cup of sugar, 2 tablespoons of flour, and 1 egg. Use a hand mixer to beat until smooth.

ADD CREAM CHEESE FILLING: Spoon cream cheese mixture onto the top of the batter then use a spatula or knife to spread it out and swirl it into the batter a little.

BAKE: Bake for 70-75 minutes or until a toothpick is inserted and comes out with only a few moist crumbs on it.

🔴 TIP: When inserting a toothpick to determine doneness it is best to test near the center of the bread to get the best representation of doneness. If the toothpick is gooey it is not yet done baking. If there are crumbs on it then it is done.

REMOVE FROM OVEN: Remove from the oven and let cool for 10-20 minutes in the pan, then remove to a cooling rack.

MAKE THE GLAZE: Mix powdered sugar and 2 tablespoons of lemon juice to make the glaze. For a less lemony taste, use water in the glaze instead of lemon juice.

GLAZE LOAF: Once bread is completely cool, drizzle the top with your glaze.

SERVE: Slice the blueberry cream cheese lemon loaf and serve.

STORAGE TIPS

Refrigerate: Blueberry cream cheese lemon loaf can be stored in an airtight container or zip top bag for 2-3 days. Because of the cream cheese filling, we recommend storing the bread in the fridge rather than the counter.

Freeze: Blueberry cream cheese lemon bread can be frozen in a Ziploc freezer bag or an airtight plastic container for up to 3 months.

Defrosting: Let the blueberry lemon quick bread defrost in the fridge overnight.

MORE LEMON BREAD RECIPES

Don’t miss Stef’s Lemon Cream Cheese Cookie Bars, the Pumpkin Cream Cheese Muffins, or Cherry Cheesecake Hand Pies along with these lemon bread recipes:

FREQUENTLY ASKED QUESTIONS

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Cream Cheese Filled Blueberry Lemon Bread

This moist and fluffy quick bread is the perfect combination of cheesecake, lemon and fresh blueberries. It is absolutely delicious and almost impossible to put down.

Course Bread, Dessert

Cuisine American

Keyword blueberry lemon quick bread, cheesecake lemon blueberry bread, cheesecake quick bread, cream cheese filled lemon blueberry bread

Prep Time 15 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Servings 8 slices (1 loaf)

Calories 601kcal

Author Andrea + Stef

Equipment

• 9×4 inch loaf pan optional: parchment paper
• large mixing bowl
• medium mixing bowls
• whisk
• hand mixer
• small bowls
• spatula or knife
• cooling rack

Ingredients

Blueberry Lemon Loaf Ingredients:

• 1¾ cups all-purpose flour, plus 1 tablespoon divided
• 2 teaspoon baking powder
• ½ teaspoon salt
• ½ cup vegetable oil
• 1 cup sugar
• 1 cup sour cream
• ¼ cup lemon juice
• 2 tablespoon lemon zest about 2 medium to large lemons
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup blueberries

Cream Cheese Filling Ingredients:

• 8 oz cream cheese softened
• ¼ cup sugar
• 2 tablespoon all-purpose flour
• 1 egg

Glaze Ingredients:

• 1 cup powdered sugar
• 2 tablespoon lemon juice

Instructions

• Preheat your oven to 350ºF.
• Prepare a 9×4 inch loaf pan. Spray your bread pan with non-stick cooking spray or line it with parchment paper.
• In a large mixing bowl, combine 1¾ cups of all-purpose flour, baking powder and salt. Set aside.
  
• In a medium mixing bowl, combine the vegetable oil, sugar, sour cream, fresh squeezed lemon juice, lemon zest, 2 eggs and vanilla extract.
  
• Whisk wet ingredients until fully mixed.
  
• In a separate medium bowl make the cream cheese filling. Combine softened cream cheese, ¼ cup of sugar, 2 tablespoons of flour, and 1 egg. Use a hand mixer to beat until smooth.
  
• In a small bowl, combine 1 tablespoon of flour with the blueberries. Gently mix to coat.
  
• Pour wet ingredients from the medium bowl into the large bowl of the dry ingredients. Gently mix until almost combined.
  
• Add blueberries to batter. Using a spatula, gently stir until all the ingredients are combined.
  
• Pour batter into the prepared pan.
  
• Spoon cream cheese mixture onto the top of the batter then use a spatula or knife to spread it out and swirl it into the batter a little.
  
• Bake for 70-75 minutes or until a toothpick is inserted and comes out with only a few crumbs on it. Loosely cover with foil after 45 minutes to prevent the top from burning.
  
• Remove from the oven and let cool for 10-20 minutes in the pan, then remove to a cooling rack.
• Mix powdered sugar and 2 tablespoons of lemon juice to make the glaze.
  
• Once the bread is completely cool, drizzle the top with your glaze.
  
• Slice and serve.
  

Notes

Make sure your teaspoon is leveled off when adding your baking powder. Do not add extra baking powder. 

 

Be careful not to overmix the lemon loaf batter when combining the wet and dry ingredients. Overmixing may cause the bread to become dense, form air pockets inside or bake unevenly. 

 

When inserting a toothpick to determine if the bread is cooked completely and it still has gooey batter on it, then it is not quite done yet. It is best to test near the center of the bread to get the best representation of doneness.

 

If you add the glaze before the bread is completely cool, it will melt and soak into the loaf. For a nice white glaze drizzle, wait till your bread has cooled completely before adding.

 

For a less lemony taste, add water to the glaze instead of lemon juice. 

 

Do not use a smaller bread pan. 

Nutrition

Calories: 601kcal | Carbohydrates: 75g | Protein: 8g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 374mg | Potassium: 158mg | Fiber: 1g | Sugar: 50g | Vitamin A: 660IU | Vitamin C: 8mg | Calcium: 133mg | Iron: 2mg

Left-over lemons? Don’t waste ’em! Andrea’s salted preserved lemons will become your next pantry staple.

BLUEBERRY LEMON BREAD INGREDIENTS

You may have all of these blueberry lemon bread ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts.

• All-purpose flour: You can substitute cake flour in a pinch. To substitute, add an additional 2 tablespoon for each cup of all-purpose flour. So, if the recipe calls for 1 cup of all-purpose flour, use 1 cup and 2 tablespoon of cake flour.
• Baking powder
• Salt
• Buttermilk: Buttermilk tenderizes the gluten in the bread and gives it a tender, moist texture.
• Butter: Only use unsalted butter.
• Granulated sugar
• Eggs: Use large eggs.
• Lemon juice: For best flavor use fresh lemon juice.
• Lemon zest: For best results use fresh and bright yellow lemons. Make sure you only use the yellow part of the lemon peel and not the pith, which is the white bitter part of the rind as it might ruin the flavor of your bread.
• Vanilla extract
• Blueberries: For best results, use fresh blueberries but frozen blueberries will do in a pinch, but thaw first.
• Powdered sugar

INSTRUCTIONS

If you’d like to print this recipe, scroll down to the recipe card where you can print the recipe or have it scaled to double or triple. You’ll also find nutrition information.

MIX DRY INGREDIENTS: In a bowl, mix flour, baking powder and salt.

🔴 TIP: Level the teaspoon off when adding your baking powder. Do not add extra baking powder. 

COMBINE BUTTER AND SUGAR: In a medium mixing bowl, beat together butter and sugar.

MIX IN EGGS: Beat eggs into the butter and sugar mixture.

ADD OTHER WET INGREDIENTS: To the butter, sugar and egg mixture, beat in buttermilk, lemon juice, lemon zest, and vanilla extract.

COAT BLUEBERRIES: In another bowl, toss blueberries with flour.

COMBINE WET AND DRY INGREDIENTS: Add wet ingredients to dry ingredients and carefully fold together until nearly combined.

ADD BLUEBERRIES: Add blueberries and stir until just combined. Do not overmix.

BAKE: Pour batter into pan and bake for 45-55 minutes, or until a toothpick is pushed into the middle of the bread and comes out with bread crumbs, not wet batter.

COOL: Remove from oven, let cool for 10 minutes then remove bread from loaf pan and cool on a cooling rack.

MIX GLAZE: Mix powdered sugar and lemon juice.

GLAZE THE BREAD: When bread is completely cool, pour lemon glaze over the top. Let set then slice and and serve.

STORAGE TIPS

Store this quick bread properly so it lasts longer. Consider doubling the recipe and making two loaves then freezing one for later.

Counter: Lemon bread can be stored in an airtight container or zip top bag for 2-3 days.

Freeze: Lemon loaf can be frozen in a Ziploc freezer bag or an airtight plastic container for up to 3 months.

Defrosting: Let the lemon quick bread sit at room temperature for a couple of hours or overnight.

MORE LEMON BREAD VARIATIONS

We love a good lemon quick bread. Try our other variations as well!

FREQUENTLY ASKED QUESTIONS

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Blueberry Lemon Bread with Lemon Glaze

The perfect combination of tart and sweet, this rich, moist dessert bread is love at first bite.

Course Dessert

Cuisine American

Keyword blueberry bread, blueberry lemon bread, blueberry lemon bread with buttermilk, blueberry lemon cake bread, blueberry lemon quick bread, breakfast quick bread, lemon blueberry loaf

Prep Time 10 minutes minutes

Cook Time 55 minutes minutes

Servings 8 servings

Calories 418kcal

Author Andrea + Stef

Equipment

• 1 9×4 inch bread pan
• 3 mixing bowls
• 1 lemon zester or grater
• 1 whisk or hand mixer
• 1 spatula
• 1 cooking rack
• parchment paper optional

Ingredients

• 2 cup all-purpose flour
• 1.5 teaspoons baking powder
• ½ teaspoon salt
• ¾ cup buttermilk
• ½ cup unsalted butter
• 1 cup granulated sugar
• 2 eggs large
• 3 tablespoon lemon juice fresh squeezed
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1 cup blueberries fresh
• 1 tablespoon flour
• 1 cup powdered sugar
• 2 tablespoons lemon juice fresh squeezed

Instructions

• Preheat oven to 350°F.
• Prepare 9×4 bread pan by spraying with non-stick cooking spray or lining with parchment paper.
• In a bowl, mix flour, baking powder and salt.
  
• In a medium mixing bowl, beat together butter and sugar.
  
• Beat eggs into the butter and sugar mixture.
  
• Then buttermilk, lemon juice, lemon zest, and vanilla extract to wet ingredients.
  
• In another bowl, toss blueberries with flour.
  
• Add wet ingredients to dry ingredients and carefully fold together until nearly combined.
  
• Add blueberries and stir until just combined. Do not overmix.
  
• Pour batter into pan.
  
• Bake for 45-55 minutes, or until a toothpick is pushed into the middle of the bread and comes out with bread crumbs, not wet batter.
  
• Remove from oven, let cool for 10 minutes then remove bread from loaf pan and cool on a cooling rack.
  
• Mix powdered sugar and lemon juice.
• When bread is completely cool, pour lemon glaze over the top. Let set then slice and and serve.
  

Notes

• Double the recipe and use two loaf pans, then freeze one loaf for later.
• Make sure your teaspoon is leveled off when adding your baking powder. Do not add extra baking powder.
• Be careful not to overmix the lemon loaf batter when combining the wet and dry ingredients as it may cause the bread to become dense, form air pockets inside or bake unevenly.
• It is best to test for doneness by inserting a toothpick near the center of the bread. Toothpicks that come out gooey indicate the bread is not quite done yet. 
• If your bread is getting overly brown on top at the 45 minute mark, loosely tent with foil until it is completely cooked.
• Wait until bread is completely cool to add glaze, or the glaze will absorb into the bread.
• For a less lemony taste, use water in the glaze instead of lemon juice. 
   
   

Nutrition

Serving: 1slice | Calories: 418kcal | Carbohydrates: 69g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 267mg | Potassium: 110mg | Fiber: 1g | Sugar: 43g | Vitamin A: 462IU | Vitamin C: 6mg | Calcium: 88mg | Iron: 2mg

SUBSTITUTIONS

Click the tabs to see possible substitutions for each of these ingredients.

• sharp knife or pastry cutter
• basting brush
• cutting board
• whisk
• baking sheet (sheet pan)
• parchment paper (or use a floured work surface)