Blueberry Lemon Bread with Lemon Glaze
A delightful and simple bread combining fresh blueberries and zesty lemon, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup fresh blueberries Preferably use fresh blueberries.
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- ½ cup milk Almond or coconut milk can be substituted.
- 1 tablespoon lemon zest Fresh zest gives the best flavor.
- 2 cups all-purpose flour Can substitute with gluten-free blend.
- 1 tablespoon baking powder
- ½ teaspoon salt
For the Lemon Glaze
- 1 cup powdered sugar For glazing the bread.
- 2 tablespoons lemon juice Freshly squeezed lemon juice is best.
Instructions
Preparation
- Gather all your ingredients to ensure a smooth baking process.
- Preheat your oven to 350°F (175°C).
Mixing the Batter
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add in the eggs, milk, and lemon zest; mix until fully combined.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until combined.
- Fold in the fresh blueberries carefully.
Baking
- Pour the batter into a greased 9x5 loaf pan and spread it out evenly.
- Bake for about 60 minutes or until a toothpick comes out clean when inserted in the center.
Glazing
- While the bread cools, mix the powdered sugar with lemon juice until smooth.
- Once the bread has cooled completely, drizzle the lemon glaze over the top.
Serving
- Slice the bread and enjoy fresh for breakfast or as a delightful snack.
Notes
Best enjoyed fresh and can be served with whipped cream or tea. Can be frozen for up to three months.