Lemon Blueberry Bread
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.
Servings: 10
Ingredients
For the Bread:
- ⅓ cup butter, melted
- 1 cup granulated sugar
- ¼ cup lemon juice, freshly squeezed, about 3 large lemons
- 2 large eggs
- 1 ½ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon table salt
- ½ cup whole milk
- 1 cup blueberries, fresh or frozen, do not thaw
- lemon zest, of 2 large lemons
For the Glaze:
- 3 tablespoons lemon juice, freshly squeezed, about 2 large lemons
- 6 tablespoons granulated sugar
Instructions
- 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
- Use freshly squeezed lemon juice for the bread and the glaze. It makes a huge difference in both flavor and acidity.
- When incorporating dry ingredients into the wet mixture, whisk on low speed and just until combined. Over-mixing can result in a tougher bread.
- Don't thaw your blueberries if you're using frozen ones. This helps them hold their shape and prevents them from bleeding into the batter.
- Use half whole wheat flour and half all-purpose flour if you want to incorporate whole grain.
- For the glaze, brush it on the bread while it's still hot. This allows the glaze to soak in and gives your bread a deliciously moist, lemony crust.
Nutrition (per serving)
Calories: 260kcal | Carbohydrates: 45g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 55mg | Sodium: 227mg | Potassium: 77mg | Fiber: 1g | Sugar: 30g | Vitamin A: 272IU | Vitamin C: 6mg | Calcium: 51mg | Iron: 1mg