Blueberry Lemon Bread

This scrumptious Blueberry Lemon Bread recipe is a perfect treat for breakfast or an afternoon snack. Bursting with tangy lemon zest and sweet blueberries, this bread is moist, fluffy, and easy to make.

Course Appetizer, Breakfast

Cuisine bread

Prep Time 20

Cook Time 1 15

Total Time 1 35

Servings

Calories 316kcal

Ingredients

1/2 cup unsalted butter melted
1 cup white granulated sugar
2 eggs room temperature
4 tablespoons milk
1 teaspoon baking powder
1/2 teaspoon baking soda
1 ½ - 2 cups blueberries frozen or fresh (or a mix of both!)
2 tablespoon cornstarch
1/2 teaspoon salt
2 heaping tablespoons of lemon zest
2 cups all purpose flour
1 teaspoon vanilla extract

Glaze

2 cup powdered sugar
1/4 cup lemon juice

Instructions

Preheat the oven to 350 F. In a large bowl, beat eggs on low with an electric mixer.
Add sugar, butter, beat until smooth. Stir in milk.
In a medium bowl toss blueberries with cornstarch. They should all be covered well in it.
In a separate mixing bowl combine dry ingredients and add to wet ingredients. Mix on low until everything combines. Stir in lemon zest and blueberries.
Pour the batter into a 9 x 5 inch loaf tin (greased or lined with parchment paper or foil). The batter will be sticky! Make a small cut lengthwise about ½ inch deep in the center of the bread.
Bake for 1 hour and 15 minutes (or it may take you slightly more, depending on the oven!) until the toothpick inserted into the center comes out clean or with a few breadcrumbs.
Let the bread cool in the tin for 10 minutes, transfer to a wire rack to cool completely.
Make the glaze by combining all the ingredients. Drizzle over the bread with a spoon or a fork and let set.
Cut into 10-12 thick pieces and enjoy.

Nutrition