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Lemon Blueberry Bread is a scrumptious bread that is full of sweet blueberries and tangy lemon flavors and is oh so easy to make!
This quick bread is topped with a lemon glaze that adds the perfect touch!
One of my favorite things about breads is that you can eat it for breakfast or for a snack!
If you grow blueberries every year, then bookmark this recipe so that you have it on hand for when the blueberries are ready to be harvested!
Before you start baking, here are answers to a few questions that you might have.
CAN YOU USE FROZEN BLUEBERRIES INSTEAD OF FRESH?
Absolutely! You won’t even need to thaw them!
How Can I prevent the blueberries from sinking to the bottom of the bread?
Put a couple of teaspoons of flour into a bowl and lightly toss the blueberries around before adding them to the batter.
WHAT WAYS CAN I SERVE BREAD FOR BREAKFAST?
Simple breads are a great addition when it comes to Brunch. Brunch should have a variety of sweet foods like muffins and pastries. Something savory like our breakfast casserole that is full of meat and eggs as well as a few bowls that contain a variety of fruit.
What ingredients will I need to make this bread?
Full measurements with an easy to print recipe card are at the bottom of this post.
You will need:
Butter
Sugar
Eggs
Salt
All-purpose flour
Baking powder
Milk
Blueberries
Lemons
Powdered Sugar
What supplies will I need to make this recipe?
Large mixing bowl
Small mixing bowl
Zester
8 x 4 loaf pan
Mixer
Lemon Blueberry Bread Recipe
Lemon Blueberry Bread is a scrumptious bread that is full of sweet blueberries and tangy lemon flavors and is oh so easy to make!
Ingredients
- 1/3 cup butter, melted
- 1 cup sugar
- 3 tbsp. lemon juice
- 2 large eggs
- 1/2 tsp salt
- 1 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1/2 cup milk
- 1 cup blueberries
- 3 tbsp. lemon zest
- 1/4 cup powdered sugar
Glaze
- 3 tbsp. lemon juice
- 1/4 cup powdered sugar
Instructions
Preheat your oven to 350 degrees.
Butter or grease a 8 x 4" load pan and set aside.
In a large mixing bowl, beat together the butter, sugar, eggs, and lemon juice for about 2 minutes on medium.
Using a sifter, sift together the dry ingredients into amedium sized bowl.
Slowly incorporate the flour mixture into the wet ingredients.
Gradularlly add in the eggs and milk and mix in each addtion throughly.
In a small bowl, add in a couple of teaspoons of flour and the blueberries. Gentlly coat the bluberries with the flour.
Then fold in the lemon zest and the blueberries into the bread batter.
Pour the mixture into the prepared pan.
Bake for at least 60 minutes. Check the bread with a toothpick when the timer goes off. If the bread isn't done or golden brow, put the bread back into the oven and set the timer for 10 minute intervals.
While the bread is baking, prepare the glaze by mixing together the lemon juice and the powdered sugar. If the glaze needs more liquid to thin it, slowly add water or milk into the glaze.
Once the bread is done, let it cool for 10 minutes. Then transfer to a wire rack that has a plate or baking sheet underneath it. Slowly pour the lemon glaze over the bread while it's still warm.
Cool completely.
Notes
This recipe is adapted from a recipe found in the Taste of Home 25th Anniversary edition.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 151Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 34mgSodium: 148mgCarbohydrates: 26gFiber: 1gSugar: 15gProtein: 2g
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