Lucious Lemon Blueberry Bread

February 22, 2023

INGREDIENTS

  • 1/2 cup butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup whole milk
  • 1 tablespoon lemon juice
  • 3 tablespoons lemon zest
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup fresh blueberries

Lemon Glaze

  • 1/4 cup granulated sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon salted butter

INSTRUCTIONS

  1. Preheat oven to 350 degrees. Grease and flour 9X5 inch loaf pan or use baking spray.
  2. Place the butter and sugar into a large mixing bowl and cream together until combined.
  3. Beat in the eggs, one at a time, adding the second egg only after the first has been fully incorporated.
  4. Mix in the milk, lemon juice and lemon zest.
  5. In a medium bowl, whisk together the flour, baking powder and salt. Add into the wet mixture and beat until just combined.
  6. Stir in the blueberries and make sure not to overmix.
  7. Pour the batter into the prepared pan and smooth out into an even layer with spatula.
  8. Bake in the oven for 50-60 minutes until a toothpick inserted in the center comes out clean.
  9. Remove and place on baking rack in the pan.

Lemon Glaze:

  1. Combine the ingredients of the glaze in a microwave safe glass measuring cup. Microwave on short intervals on high, stirring between, until the sugar has dissolved into the lemon juice and it’s not gritty.
  2. Pour slowly over top of the still hot lemon bread in the pan. If the glaze pools, tilt the corner of the pan and pour what’s remaining on top back into the measuring cup, then pour on top again. Repeat until only a small amount remains around the edges.
  3. Take a knife and run along the edges of the bread in the pan now to loosen it, and to let the remaining glaze drizzle around and down the sides.
  4. Let the bread sit in the pan for 20 minutes until cool enough to touch. The glaze will sink into the top of the loaf during this time.
  5. Run a knife around the edges of the loaf again to completely detach it and tip to remove from the pan. Place the bread onto a baking rack and cool completely.

NOTES

  • You can substitute strawberries, raspberries or blackberries, if desired