Lemon Blueberry Bread
Ditch the store-bought loaf and make this homemade Lemon Blueberry Bread! They're a delicious way to kickstart your morning with and your kids will love it!
slices
Ingredients
For Bread:
- 1 ¾ cup all-purpose flour
- 1¾ tsp. baking powder
- ¼ tsp. salt
- 1 stick unsalted butter softened
- 1 cup granulated sugar
- 2 whole large eggs
- 1 tbsp. vanilla
- ¾ cup milk
- 1 ½ cups blueberries
- Zest of one lemon
For Glaze:
- 1 cup powdered sugar
- 2 tsps. freshly squeezed lemon juice more as needed
Instructions
For Bread:
- Preheat your oven to 350° and spray a 9x5 bread pan with nonstick spray. Lay a strip of parchment paper along the bottom of the pan to make removal easier once the bread is cooled.
- In a medium bowl combine the flour, baking powder, and salt. Whisk to combine and get rid of any lumps. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment beat the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well and scraping down the sides between additions.
- Add the vanilla and lemon zest. Beat until fully combined.
- Turn the mixer down to low and add the dry ingredients and milk in two additions, mixing until just combined each time.
- Place the blueberries in a small bowl and mix with 1 tablespoon of flour until coated. This will keep them from sinking to the bottom of the bread.
- Gently fold the blueberries into the batter until just combined.
- Pour the batter into the prepared pan.
- Place on the center rack of the oven and bake for 50-60 minutes. Some ovens may take more or less time and even the pan you use might make a difference with baking time. So bake until a toothpick inserted into the center comes out with only a few moist crumbs.
- Remove from oven and allow to cool completely before removing from pan and glazing.
For Glaze:
- In a small bowl whisk together the powdered sugar and lemon juice until fully combined and smooth. If the glaze is too thick, add more lemon juice.
- Drizzle the glaze over the bread.
Notes
- The best way to scoop and measure your flour is by stirring the flour before scooping it out, levelling off the top with a knife. This keeps your flour from being overpacked and making this lemon blueberry loaf dense.
- Make sure to avoid over mixing your batter. Once the wet and dry ingredients are ready to be combined, only mix until combined.
- Bake until a toothpick inserted into the center comes out with only a few moist crumbs.
Nutrition
Serving: 10slices | Calories: 312kcal | Carbohydrates: 52g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 57mg | Sodium: 248mg | Potassium: 93mg | Fiber: 1g | Sugar: 34g | Vitamin A: 342IU | Vitamin C: 4mg | Calcium: 30mg | Iron: 1mg
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