Blueberry Lemon Bread with Lemon Glaze
servings
The perfect combination of tart and sweet, this rich, moist dessert bread is love at first bite.
Equipment
- 1 9x4 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 9x4 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