Blueberry Bread with Lemon Glaze
This delectable Blueberry Bread is characterized by its moist and tender texture, generously infused with sweet, plump blueberries and bright lemon zest. Topped with a luscious lemon glaze, this treat is perfect for breakfast, an afternoon snack, or even a delightful dessert.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 tablespoon flour for dusting blueberries
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup whole milk at room temperature
- Zest of 1 large lemon approximately 1 1/2 teaspoons, divided; reserve 1/2 teaspoon for the glaze
- 6 tablespoons unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups blueberries thoroughly rinsed and patted dry
- For the Lemon Glaze:
- 1 cup powdered sugar
- 1 1/2 to 2 tablespoons freshly squeezed lemon juice adjust to achieve desired consistency
- 1/2 teaspoon reserved lemon zest
Instructions
- How to Make Blueberry Bread:
- Begin by preheating your oven to 350°F. Prepare a 6-cup bread loaf pan (measuring 8 1/2 by 4 1/2 inches) by buttering it generously, then dusting it with flour and tapping out any excess.
- In a medium-sized mixing bowl, whisk together the flour, baking powder, and salt, then set this mixture aside.
- In a separate large mixing bowl, cream the softened butter and half of the granulated sugar together on medium to high speed until the mixture is well combined. Gradually add the remaining sugar and continue beating for an additional two minutes. Incorporate the eggs, vanilla extract, and 1 teaspoon of lemon zest, mixing until fully integrated.
- Next, gradually add the flour mixture in two portions, alternating with the milk. Mix on medium to low speed, ensuring you incorporate each addition just until combined. Use a spatula to scrape down the sides of the bowl as necessary.
- In a small bowl, toss the blueberries with 1/2 tablespoon of flour, then gently fold them into the batter, taking care not to overmix. Transfer the batter into the prepared loaf pan and bake for 50 to 60 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 to 15 minutes before running a cake release tool or knife around the edges, then transfer the loaf to a wire rack to cool completely before glazing.
- To Make the Lemon Glaze:
- Once the bread has cooled entirely, prepare the glaze by combining the powdered sugar, lemon juice, and the reserved 1/2 teaspoon of lemon zest in a separate bowl. Stir until the mixture is smooth and reaches a drizzling consistency. Adjust the thickness by adding more lemon juice to thin it out or more powdered sugar for a thicker glaze.
Notes
When making substitutions, ensure that the amounts of fruit are equivalent; adding excessive amounts may weigh down the batter. For frozen blueberries, do not thaw them; simply toss them in flour before adding to the batter, noting that you may need to extend the baking time slightly. Other berry options include cranberries, raspberries, blackberries, or chopped strawberries, providing delicious variations.
If using a different pan size, be aware that baking times may require adjustments. As baking times can vary by oven, begin checking for doneness a few minutes prior to the suggested time. To facilitate glazing, place a plate beneath the cooling rack to catch any drips and prevent puddling as the glaze sets.