This Lemon Blueberry Bread is full of plump berries and tangy lemons. The luscious lemon glaze seals in moisture throughout the loaf; don't skip the glaze.
Preheat oven to 350F with rack on lower-middle position. Grease a 9x5" loaf pan. Set aside.
In the bowl of a stand mixer fitted with whisk, beat butter, sugar, lemon juice, and eggs on medium speed until incorporated. Add milk and whisk until combined.
In a separate bowl, whisk together both flours, baking powder, and salt. Add dry mixture to wet mixture and whisk on low speed just until combined; don't over mix. Use a rubber spatula to gently fold in blueberries and lemon zest.
Scrape batter into prepared loaf pan. Bake 60-90 minutes or until a toothpick inserted into bread part (area without berries) in center of bread comes out with a few tender crumbs attached. Bake time will be on the longer side for a glass pan; shorter for dark metal pan.
Meanwhile, combine glaze ingredients in a small bowl, whisking to combine. Set aside.
Cool 15-30 minutes in pan. Carefully slide a sharp knife around bread to loosen and gently invert onto serving plate. Generously brush hot bread with glaze; it will slowly soak into bread and provide a thin layer of crisp topping when it sets.
Notes
See original article for details about baking with frozen blueberries, if using those.
I sometimes use half whole wheat flour and half all-purpose flour, for some whole grain goodness.
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