There’s nothing quite like a sweet, moist, and tangy blueberry lemon bread. Bursting with the fresh flavors of juicy blueberries and zesty lemon, this delightful recipe will be the star of any brunch or afternoon tea. Let’s dive right into it!
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar
- Zest of 1 large lemon
- 1/2 cup unsalted butter, at room temperature
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup fresh blueberries
- 1 tablespoon all-purpose flour (for blueberries)
- 1/2 cup lemon juice
- 1/4 cup granulated sugar (for lemon glaze)
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a medium bowl, whisk together 1 1/2 cups flour, baking powder, and salt. Set aside.
- In a large bowl, combine 1 cup sugar and lemon zest. Rub them together with your fingers until fragrant.
- Add butter to the sugar mixture and beat until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract.
- Gradually mix in the flour mixture, alternating with the milk. Begin and end with the flour mixture.
- Toss blueberries in 1 tablespoon of flour, then gently fold them into the batter.
- 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.
- While the bread is baking, prepare the lemon glaze by heating lemon juice and 1/4 cup sugar in a small saucepan over medium heat until the sugar is completely dissolved.
- Once the bread is done, remove it from the oven and place it on a cooling rack. While the bread is still warm, pour the lemon glaze over it.
- Allow the bread to cool completely in the pan, then remove it from the pan and slice.
Enjoy your homemade blueberry lemon bread for breakfast, dessert, or as a sweet treat any time of the day!