Heavenly Lemon Blueberry Bread

Lemon blueberry bread shouldn’t really be called bread. In fact, it’s more like a pound cake and pairs extremely well with a lovely cup of hot tea or coffee. This lemon blueberry bread is really simple to make but it will appear like you spent hours in the kitchen preparing and baking this yummy dessert.

Which is better to use; fresh or frozen?

Although this recipe works well with both fresh and frozen blueberries, if you can get fresh blueberries from the grocery store, I’d go that route. Now, mind you this tastes the exact same using fresh or frozen blueberries. The reason I’d opt for fresh blueberries is that frozen blueberries tend to be extremely messy and will stain your fingers smurf blue for days; regardless of how much you wash your hands.

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There is a quick remedy to get rid of the staining, and that would be to wash your hands with Lava soap.

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Do I really need to use fresh lemon juice? What alternatives are there?

Seeing how fresh lemons are pretty easy to come by, it’s best that use fresh lemon juice and not bottled imitation lemon juice. While I can’t vouch for how this lemon blueberry bread will taste using imitation lemon juice, I would imagine it would have a strange fake lemon taste. Hey, I could be wrong. For all I know it could make the lemon blueberry bread taste even better.

If you opt to use the imitation lemon juice, please let me know how it turns out.

Okay, let’s get making some Lemon Blueberry Bread

Print Recipe

Lemon Blueberry Bread

Cook Time1 hour hr 5 minutes mins

Course: Dessert

Servings: 6

Calories: -2kcal

Ingredients

• 1½ cups all purpose flour
• 1 tsp baking powder
• 1 tsp salt
• ⅓ cup unsalted butter melted
• 1 cup granulated sugar
• 2 eggs
• ½ tsp vanilla extract
• 2 tsp lemon zest freshly grated
• 2 tbsp lemon juice fresh
• ½ cup whole milk
• 1 cup blueberries fresh or frozen

Icing

• 1 tbsp all-purpose flour
• 2 tbsp unsalted butter melted
• ½ cup powdered sugar
• 2 tbsp lemon juice fresh
• ½ tsp vanilla extract

Instructions

• Preheat the oven to 350℉ and line a 9"x5" loaf pan with parchment paper (or lightly grease it with butter
• In a medium bowl, whisk the flour, baking powder and salt; set aside
• In the bowl of an electric mixer, blend together the melted butter, sugar, eggs, vanilla, lemon zest, and lemon juice. Mix until it's well combined
• While slowly mixing, add the flour mixture and milk in two batches (some flour, then some milk, then the remainder of the flour and milk). Once it's combine you can stop mixing
• If using fresh blueberries, rinse and pat dry. If using frozen berries, defrost before moving on to the next step. Pat dry the berry liquid.
• In a small bowl place the blueberries and 1 teaspoon of flour. The flour will prevent the blueberries from sinking to the bottom of your loaf pan while baking.
• Fold the flour coated blueberries to the batter until combined.
• Pour the batter into the prepared loaf pan. Bake for 55-65 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Cool the bread in the pan for about 30 minutes, then removed the bread from the pan to a wire cooling rack.
• Prepare the glaze by whisking together the melted butter, powdered sugar, lemon juice, and vanilla. Pour the glaze over the loaf. The glaze should set within 5 minutes.

Have leftovers?

There may be a chance you have some leftovers, and if you do, you can store this at room temperature for up to 3-days. Of course, it probably won’t last that long.

Will you be making this lemon blueberry bread? Share in a comment.

Stay Peachy!

For even more delicious recipes, you may like these:

Simply Mouth Watering Strawberry Shortcake

Simply Delectable Southern Peach Cobbler

Worlds Best Cornbread

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