Lemon Blueberry Bread Recipe

Lemon Blueberry Bread Recipe

Lemon Blueberry Bread is a scrumptious quick bread that is full of sweet blueberries and tangy lemon flavors and is oh so easy to make! One of my favorite things about making bread is that you can eat it for breakfast or for a snack!

Course Breakfast and Brunch

Cuisine American

Keyword Blueberries, Blueberry Lemon Bread, Bread recipes, Lemon Blueberry Bread

Prep Time 15

Cook Time 1

Additional Time 10

Total Time 1 25

Servings slices

Calories 151kcal

Author Rhonda

Equipment

Small mixing bowl
Medium mixing bowl
large mixing bowl
8 x 4 loaf pan

Ingredients

½ teaspoon kosher salt
1 ½ cups all-purpose flour scooped with a spoon and leveled with a knife
1 teaspoon baking powder
⅓ cup unsalted butter softened
1 cup white granulated sugar
2 large eggs
3 tablespoons juice from a lemon
½ cup milk
1 cup blueberries
3 tablespoons zest from a lemon

Glaze

3 tablespoons lemon juice
2 cups powdered sugar
milk or water drizzle in slowly as needed

Instructions

Preheat your oven to 350 degrees.
Butter or spray a 8 x 4" load pan with cooking spray and set aside.
In a medium sized bowl, sift together the kosher salt, all-purpose flour, and baking powder and set aside.
Then in a large mixing bowl, beat together the softened unsalted butter and white granulated sugar. Then add in the eggs, fresh lemon juice and milk and mix together for about 2 minutes on medium speed.
Then slowly incorporate the flour mixture into the wet ingredients.
In a small bowl, add in a couple of teaspoons of flour and the blueberries. Gently coat the blueberries 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 50 minutes. Check the bread with a toothpick inserted into the middle of the loaf when the timer goes off. If the toothpick comes out clean, then the lemon blueberry bread is done.
If the bread isn't done or golden brown, put the bread back into the oven and set the timer for 10 minute intervals.
When the bread is finished baking, prepare the glaze by mixing together the lemon juice and the powdered sugar. Then if the glaze needs more liquid to thin it, slowly add water or milk into the glaze. Add enough liquid to get it to the consistency that you want.
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 once it's totally cool.

Notes

This recipe is adapted from a recipe found in the Taste of Home 25th Anniversary edition.

Nutrition