Lemon Blueberry Bread (Print Version)

Fluffy loaf bursting with blueberries and citrusy lemon, glazed with a sweet zingy coating.

# Ingredients:

→ Bread

01 - 1 teaspoon salt
02 - 2 eggs
03 - ½ cup milk
04 - ⅓ cup unsalted butter, melted
05 - ½ teaspoon vanilla extract
06 - 1 tablespoon all-purpose flour for tossing berries
07 - 1 cup granulated sugar
08 - 2 teaspoons lemon zest, freshly grated
09 - 2 tablespoons freshly squeezed lemon juice
10 - 1½ cups all-purpose flour
11 - 1 cup fresh or frozen blueberries
12 - 1 teaspoon baking powder

→ Lemon Glaze

13 - 2 tablespoons butter, melted
14 - ½ teaspoon vanilla extract
15 - 2 tablespoons freshly pressed lemon juice
16 - ½ cup powdered sugar

# Steps:

01 - Set oven temperature to 350°F. Line a 9x5-inch loaf pan with parchment paper.
02 - Stir together the flour, salt, and baking powder in a bowl.
03 - In another bowl, combine sugar, melted butter, eggs, vanilla, lemon zest, and lemon juice.
04 - Gradually alternate adding the dry mixture and milk to the bowl of wet ingredients.
05 - Coat the blueberries with 1 tablespoon of flour, then gently mix them into your batter.
06 - Transfer the batter to the loaf pan and bake for 55–65 minutes. Use a toothpick to check for doneness.
07 - Let loaf cool for about 30 minutes. Mix glaze ingredients, then drizzle over the top.

# Helpful Notes:

01 - You can prepare this in advance by wrapping the unglazed loaf and adding the glaze right before serving.
02 - Tossing the blueberries in flour stops them from sinking to the bottom.

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