EASY

LEMON  BLUEBERRY  BREAD

Lemon Blueberry Bread is almost too good to be true. It is light, fluffy and bursting with flavor from fresh lemons and berries.

 INGREDIENTS

– ½ cup salted butter – ¾ cup granulated sugar – 2 eggs – ½ cup milk – 1 ½ cups flour – 1 teaspoon baking powder – ½ teaspoon salt – 1 lemon juiced and zested, divided – 1 ¼ cups fresh blueberries divided – 1 tablespoon of flour – ¼ cup powdered sugar

Preheat oven to 350 degrees Fahrenheit. Either spray a 9×5 inch bread pan with cooking spray or line the pan with parchment paper.

In a large-sized bowl, cream together the butter and sugar. Add in eggs and milk and continue to beat on medium speed.

Stir in 1 tablespoon of the lemon juice. In a separate bowl, combine the flour, baking powder, salt and lemon zest.

Add the flour mixture to the butter mixture and stir until combined but do not over mix.

In a small bowl, toss the blueberries with the tablespoon of flour. Reserve ¼ cup of the blueberries and set aside. Fold the remaining one cup of blueberries into the batter.

Pour the batter into a greased or lined 9×5 bread loaf pan. Sprinkle the remaining ¼ cup of blueberries on top of the batter.

Bake for 50-60 minutes or until a toothpick comes out clean. Cool completely.

In a small bowl, mix the powder sugar with the remainder of the lemon juice and beat with a fork until smooth. Pour the glaze over the loaf and allow to set for 10-15 minutes.

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