Lemon Blueberry Bread (Print Version)
# Ingredients:
→ Bread
01 -
1 cup granulated sugar
02 -
2 eggs
03 -
1/2 teaspoon vanilla extract
04 -
1 1/2 cups all-purpose flour
05 -
2 teaspoons fresh grated lemon zest
06 -
1 teaspoon baking powder
07 -
2 tablespoons fresh lemon juice
08 -
1 teaspoon salt
09 -
1/3 cup unsalted butter, melted
10 -
1 cup fresh or frozen blueberries
11 -
1/2 cup milk
12 -
1 tablespoon all-purpose flour (to dust blueberries)
→ Lemon Glaze
13 -
1/2 cup powdered sugar
14 -
2 tablespoons butter, melted
15 -
1/2 teaspoon vanilla extract
16 -
2 tablespoons fresh lemon juice
# Instructions:
01 -
Heat up your oven to 350°F. Line a 9x5-inch loaf tin with some parchment paper or grease it lightly with butter.
02 -
Grab a medium bowl and stir together the salt, baking powder, and flour.
03 -
Using a hand or stand mixer, combine melted butter, eggs, sugar, vanilla, lemon zest, and lemon juice until smooth and mixed through.
04 -
Slowly add the dry mix and milk into the wet mix in two rounds, stirring just until it's all together.
05 -
Coat damp blueberries in 1 tablespoon of flour, then gently fold them into the mix.
06 -
Pour your mix into the loaf pan, then bake for about 55-65 minutes. It's ready when a toothpick comes out clean. Keep the bread in the pan for 30 minutes before cooling fully.
07 -
Stir together vanilla, powdered sugar, melted butter, and lemon juice until smooth. Pour it over the cooled loaf.
# Notes:
01 -
Let the loaf sit unglazed overnight, wrapped up at room temp.
02 -
Dusting blueberries with flour stops them from dropping to the bottom.