Lemon Blueberry Bread With Lemon Glaze
This lemon blueberry loaf is a delicious quick bread recipe that is perfect for a mid morning snack. Topped with a simple lemon glaze, you'll love the tangy lemon flavor that adds just the right touch to this simple loaf.
Servings: 9 slices
Equipment
- 8.5 x 4.5 inch loaf pan
Ingredients
Lemon Blueberry Bread
- ¼ cup butter softened
- ¾ cup granulated sugar
- 1 tablespoon lemon juice
- 2 teaspoons lemon zest
- 1 egg
- 1 cup buttermilk
- 1 ¾ cups self-rising flour
- ½ cup fresh or frozen blueberries do not thaw frozen blueberries
Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1-2 tablespoons milk
Instructions
Lemon Blueberry Bread Batter
- Grease a 8.5 x 4.5 inch loaf pan with non-stick cooking spray. Set aside.
- Preheat the oven to 350°F.
- In a large bowl, cream the butter and sugar together till light and fluffy.
- Add the lemon juice, lemon zest, egg and buttermilk to the creamed butter and sugar mixture. Stir well.
- Add the self-rising flour. Then add the blueberries on top of the flour.Mix till just combined. Do not over mix.
- Pour the batter into the prepared loaf pan.
- Place into the preheated 350°F oven for 55 to 60 minutes or until a toothpick inserted into the middle of the bread comes out clean.
- When done, place the pan onto a cooling rack for ten minutes. Then remove the bread from the pan and allow to finish cooling on the rack.
Lemon Glaze
- In a small bowl, mix together one cup of powdered sugar, two tablespoons of lemon juice and one tablespoon of milk till smooth.
- If the glaze is too thick, add another tablespoon of milk.
- Drizzle the completely cooled lemon blueberry bread with a spoon. The glaze will drip down the sides. You may want to place the bread on a cooling rack with a cookie sheet underneath to catch the excess glaze.
Storing
- Store tightly covered at room temperature for up to 3 days.
Notes
- To prevent the blueberries from sinking into the batter:
- Add the berries to the flour before mixing it into the batter. The flour coats the berries so they don't sink.
- Make sure the loaf is done.
- This is a moist quick bread. Check it in the middle with a toothpick to ensure that it is completely cooked in the middle.
- Use a micro-plane grater to zest the rind from the lemon. This tool makes it very easy to do.
- Use a small strainer to catch any seeds when juicing the lemon.