Lemon Blueberry Bread Loaf (Print Version)
# Ingredients:
→ Bread Base
01 -
1 1/2 cups all-purpose flour
02 -
1 teaspoon baking powder
03 -
1 teaspoon salt
04 -
1/3 cup unsalted butter, melted
05 -
1 cup granulated sugar
06 -
2 large eggs
07 -
1/2 teaspoon vanilla extract
08 -
2 teaspoons fresh grated lemon zest
09 -
2 tablespoons fresh lemon juice
10 -
1/2 cup milk
11 -
1 cup fresh or frozen blueberries
12 -
1 tablespoon all-purpose flour, for coating blueberries
→ Lemon Glaze
13 -
2 tablespoons butter, melted
14 -
1/2 cup powdered sugar
15 -
2 tablespoons fresh lemon juice
16 -
1/2 teaspoon vanilla extract
# Instructions:
01 -
Preheat the oven to 350°F. Line a 9"x5" loaf pan with parchment paper or lightly grease it with butter.
02 -
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
03 -
In the bowl of an electric mixer, blend together the melted butter, granulated sugar, eggs, vanilla extract, lemon zest, and lemon juice until well combined.
04 -
While slowly mixing, add the dry flour mixture and milk in two batches, alternating between the two. Stop mixing once just combined.
05 -
If using fresh blueberries, rinse them and ensure they are slightly moist. Toss the blueberries in 1 tablespoon of flour to prevent sinking during baking.
06 -
Gently fold the flour-coated blueberries into the batter by hand, working quickly to combine without overmixing.
07 -
Pour the batter into the prepared loaf pan. Bake for 55–65 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
08 -
Allow the bread to cool in the pan for 30 minutes. Transfer it to a wire cooling rack placed over a baking sheet.
09 -
In a small bowl, whisk together the melted butter, powdered sugar, fresh lemon juice, and vanilla extract until smooth.
10 -
Pour the glaze evenly over the cooled loaf. Allow it to set for a few minutes before serving.
# Notes:
01 -
If baking ahead, store the loaf without glaze wrapped in plastic at room temperature. Add glaze on the day of serving.