Lemon Blueberry Loaf with Lemon Glaze
This lemon and blueberry bread recipe makes a quick, moist, flavorful, and delicious loaf of bread!
This easy baking recipe is topped with a lemon glaze, a classic combination of tart, sweet, and savory flavors! Sure to be a new favourite! Serve it for breakfast, snack or dessert! Love all things lemon?
Try these lemon favorites: Lemon Custard, Lemon Blueberry Pancakes, and Lemon Bundt Cake!
This lemon and cranberry bread is a quick, delicious, and delicious bread, perfect to accompany a cup of coffee or tea. I love the bright flavors of blueberries and lemon, and they go together really well in this simple bread.
Ingredients:
- 1½ cups all-purpose flour, plus an additional 1 tablespoon
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup soft unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons of lemon peel
- 2 tablespoons of fresh lemon juice
- Half a cup of milk
- 1 c fresh or frozen blueberries
PREPARATION:
- Preheat the oven to 175°C. Grease a 9″ x 5″ loaf pan with flour.
- In a mixing bowl, whisk together the flour, baking powder, and salt. Put aside.
- In another large bowl, whisk together the softened butter and granulated sugar until light and fluffy.
- Beat the eggs, one at a time, followed by the lemon zest and juice, until well blended.
- Gradually adding flour mix to wet ingredients, alternating with the milk. Begin & end with flour mixture, mixing to combined.
- Stir the blueberries to 1 tablespoon flour. (This step prevents the berries from sinking to the bottom of the bread during baking.) Gently stirring in coat blueberries, being careful not to overmix.
- Pour batter to prepared loaf pan and smooth top with a spatula.
- Bake for 50 to 55 minutes or until a toothpick inserted in the middle comes out clean.
- Removing from oven and letting bread cool in the pan for 10 mn before transfer it to a wire rack.