Blueberry lemon bread

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Blueberry lemon bread is a delightful treat that combines the tartness of fresh lemons with the sweet juiciness of blueberries, all wrapped up in a moist, tender loaf. Here’s a simple recipe to make this refreshing bread:

Ingredients:

  • 1½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup granulated sugar
  • 2 large eggs
  • ½ cup unsalted butter, melted and cooled
  • ½ cup milk (you can use whole milk, almond milk, or your preferred milk)
  • 1 tsp vanilla extract
  • 2 tbsp lemon zest (from about 2 lemons)
  • 2 tbsp lemon juice
  • 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
  • 1 tbsp flour (for tossing the blueberries)

Lemon Glaze:

  • 1 cup powdered sugar
  • 2-3 tbsp lemon juice

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the sugar and eggs until light and fluffy. Slowly add the melted butter and mix until well combined.
  4. Add the milk, vanilla extract, lemon zest, and lemon juice to the wet ingredients and mix until smooth.
  5. Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
  6. Toss the blueberries in 1 tablespoon of flour to prevent them from sinking to the bottom. Gently fold the blueberries into the batter.
  7. Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
  9. For the lemon glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled bread.

Tips:

  • If you want extra lemony flavor, you can poke holes in the bread with a toothpick and drizzle some lemon syrup (lemon juice mixed with sugar) over it before applying the glaze.
  • Store the bread in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. It can also be frozen for up to 3 months.

Enjoy your slice of blueberry lemon bread with a cup of tea or coffee, or as a sweet snack any time of day!

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