Lemon Blueberry Bread
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Here’s a delicious bread to make for breakfasts. The sweet blueberries and the tart lemon go great together.
Lemon Blueberry Bread
Persons
8
Prep Time
20 minutes
Cook Time
1 hour
Total Time
1 hour, 20 minutes
Ingredients
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- 1 cup granulated sugar
- ½ tsp salt
- The zest of 2 lemons (or 2 tsp of dry lemon zest)
- 3 large eggs
- 1 cup plain yogurt, sour cream, or mayo for dairy free
- ½ tsp vanilla
- ½ cup vegetable oil
- 1 ½ cups fresh or frozen blueberries
- 1 Tbsp all-purpose flour
- Lemon Glaze/Syrup:
- The juice of 2 lemons (3 Tbsp)
- 1 cup powdered sugar
Instructions
- Preheat the oven to 350 degrees F
- Generously grease the sides and bottom of a loaf pan
- Whisk together the dry ingredients for the bread
- In a large bowl, mix together all the moist ingredients
- Slowly add in the dry ingredients and mix
- In a separate bowl, add the tbsp of flour to the blueberries, stir or toss to coat them, and then fold them gently into the batter
- Pour the batter into the prepared loaf pan
- Bake for 55 minutes. Check with a toothpick, if it doesn’t comes out clean bake for 5 minutes more until done.
- Remove from the oven and let it cool for 10 minutes
- Remove loaf from pan and allow to cool on a cooling rack
- In a small saucepan on low heat, add the powdered sugar to the lemon juice and let it dissolve. Simmer for 3 minutes
- Using a toothpick, poke holes all over the top of the loaf.
- Use a pastry brush to brush the lemon syrup on the top and let it run down the sides.
- Let the glaze harden for 15 minutes before serving