Get ready to experience a slice of heaven with this mouthwatering Blueberry Bread with Lemon Glaze! Imagine cutting into a perfectly moist loaf bursting with juicy blueberries, topped with a tangy lemon glaze that will make your kitchen smell like a gourmet bakery. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver a show-stopping treat that's guaranteed to impress family and friends. Prepare to fall in love with the most irresistible bread you've ever tasted!
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 cup blueberries
- 1/2 cup milk
- 2 large eggs
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp lemon zest
- 1 cup powdered sugar (for glaze)
- 2 tbsp lemon juice (for glaze)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or cooking spray, then line with parchment paper for easy removal.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined and free of lumps.
- In a separate bowl, cream together the melted butter and granulated sugar until smooth. Add the eggs one at a time, mixing thoroughly after each addition.
- Stir in the milk and lemon zest to the wet ingredients, mixing until the mixture is fully incorporated and smooth.
- Gently fold the dry ingredients into the wet ingredients, stirring just until combined. Be careful not to overmix the batter.
- Carefully fold in the fresh blueberries, using a gentle folding motion to distribute them evenly without crushing the berries.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove the bread from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the lemon glaze, whisk together the powdered sugar and lemon juice in a small bowl until smooth and no lumps remain.
- Once the bread is completely cool, drizzle the lemon glaze over the top, allowing it to naturally drip down the sides.
- Let the glaze set for 10-15 minutes before slicing and serving. Enjoy the blueberry bread at room temperature or slightly warm.
Tips
- Frozen vs. Fresh Blueberries: While fresh blueberries are ideal, you can use frozen berries. Just don't thaw them first, and toss them in a little flour to prevent sinking.
- Mixing Magic: Be careful not to overmix the batter. Stir just until the ingredients are combined to keep the bread light and tender.
- Berry Distribution: Gently fold blueberries into the batter to prevent them from breaking and turning the entire loaf purple.
- Glaze Game: Let the bread cool completely before adding the lemon glaze to prevent it from melting and running off.
- Storage Secrets: Store the bread in an airtight container at room temperature for up to 3 days, or freeze for up to a month for later enjoyment.
- Zest is Best: Use fresh lemon zest for the most vibrant citrus flavor in both the bread and glaze.
- Pan Preparation: The parchment paper trick ensures easy removal and prevents the bread from sticking to the pan.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 42g
Protein: 4g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 55mg
