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lemon blueberry bread

50 Pinches 1 Photo
smalltownwoman avatar
Ofallon, MO
Updated on Apr 23, 2020

An easy sweet quick bread made with fresh lemon juice and plump blueberries all topped with a two ingredient lemon glaze. Double the recipe and make an extra loaf for the family later in the week.

prep time 15 Min
cook time 1 Hr
method Bake
yield 10 serving(s)

Ingredients

  • 1 3/4 cups all purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 cup butter softened
  • 1/2 cup packed brown sugar
  • 1/4 cup sugar
  • 1/2 cup milk
  • 2 eggs warmed to room temperature
  • 1 teaspoon vanilla extract
  • 3 tablespoons lemon juice
  • 2 cups blueberries
  • 1 tablespoon flour
  • 1 1/2 tablespoons lemon zest
  • 1/2 cup powdered sugar
  • 1 1/2 tablespoons lemon juice

How To Make lemon blueberry bread

  • Step 1
    Preheat oven to 350 degrees. Coat a 9×5 inch loaf pan with nonstick baking spray.
  • Step 2
    In a small bowl whisk together flour, salt and baking powder. Using mixer cream butter, brown sugar and sugar until light and fluffy. In a large measuring cup or bowl whisk together milk, eggs, vanilla extract and lemon juice. Add the wet and dry ingredients to the butter mixture in three intervals alternating between the two starting with the wet ingredients first. Mix just until incorporated.
  • Step 3
    Toss blueberries with 1 tablespoon of flour (except reserved blueberries). Remove blueberries from flour and add to batter. Gently fold in lemon zest and blueberries. Spoon into prepared pan. Top with reserved blueberries pressing in slightly. Bake for 50-60 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes before inverting on to a cooling rack.
  • Step 4
    Mix powdered sugar and lemon juice to desired consistency. Drizzle over fully cooled bread.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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