This yummy Lemon Blueberry Bread has an incredible lemony flavor with an abundance of blueberries for the perfect combination of tart and sweet. The lemon glaze adds an extra boost of flavor with its own blast of lemony goodness. Perfect for breakfast or snack time.
5Tbspbutter, melted, plus a little extra to grease the pan
1cupfresh blueberries
1-1/2cups flour, plus 2 Tbsp for blueberries
1cupsugar
2eggs, large
3Tbsplemon juice, freshly squeezed,about 2 lemons
3Tbsplemon zestfrom approx. 2 to 3 lemons
1tspbaking powder
1tspsalt
1/2cupmilk
Lemon Glaze
2Tbsplemon juice, freshly squeezedabout 2 lemons
1/4cuppowdered sugar
Instructions
Preheat Oven to 350°
Butter a 4" x 8" x 2" loaf pan
Place blueberries (rinsed and dried) in a small bowl; sprinkle with 2 Tbsp of flour. Toss to coat the blueberries, then set aside.
Using an electric mixer, beat the butter, sugar, eggs, lemon juice and lemon zest together. In a separate bowl, sift together the baking powder, 1 tsp salt and 1-1/2 cups of flour.
Alternate adding the flour mixture and 1/2 cup milk to the butter mixture; starting and ending with the flour.
Gently fold in the flour coated blueberries. Pour batter into prepared loaf pan and bake about 1 hour and 10 minutes, in the center of a preheated oven, until a wood toothpick comes out with only a few moist crumbs. Ovens vary, so be sure to check early to make sure the lemon bread doesn't overcook.
Cool the bread in pan on a wire rack for 10 minutes. Run a knife around the edges and turn bread out onto a cooling rack.
Lemon Glaze
Combine 2 tablespoons lemon juice with the powdered sugar until smooth.
Place a piece of aluminum foil under the baking rack and drizzle the lemon glaze over the lemon blueberry bread while it is still warm. Serve the bread warm or at room temperature.