Description
A vibrant, zesty loaf balancing bright citrus and sweet-tart blueberries. Ideal for weeknights or gatherings, this easy, moist bread features a tangy glaze for a show-stopping finish.
Ingredients
All-Purpose Flour 1 1/2 cups +1 Tbsp for berries
Baking Powder 1 teaspoon
Salt 1 teaspoon
Unsalted Butter 1/3 cup (melted)
Granulated Sugar 1 cup
Eggs 2
Vanilla Extract 1/2 teaspoon
fresh Grated Lemon Zest 2 teaspoons
fresh Lemon Juice 2 tablespoons
Milk 1/2 cup
fresh or Frozen Blueberries 1 cup
Powdered Sugar 1/2 cup
Lemon Juice 2 tablespoons (for glaze)
Instructions
Preheat oven to 350°F. Line a 9″x5″ loaf pan with parchment paper or grease
Whisk 1 1/2 cups flour, baking powder, and salt in a medium bowl
In a mixer bowl, blend melted butter, sugar, eggs, vanilla, lemon zest, and lemon juice
Gradually mix dry ingredients into wet mixture until just combined
Toss blueberries with 1 Tbsp flour to coat, then gently fold into batter
Transfer batter to prepared pan. Bake 55-65 minutes, until a toothpick inserted comes out clean
Let cool in pan 15 minutes, then transfer to a rack to cool
For glaze: Whisk powdered sugar with 2 Tbsp lemon juice until smooth. Drizzle over cooled bread
Let set 10-15 minutes before slicing
Notes
Coating blueberries with flour prevents sinking. Use non-waxed lemons for zest. Freeze up to 3 months. Almond milk is a great dairy-free substitute.
- Prep Time: 20
- Cook Time: 60
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 32g
- Sodium: 280mg
- Fat: 13g
- Saturated Fat: 7g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg