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Glazed Lemon Blueberry Bread




1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1/3 cup unsalted butter, melted

1 cup granulated sugar

2 eggs

1 teaspoon vanilla extract

2 teaspoons fresh grated lemon zest

2 tablespoons fresh lemon juice

1/2 cup milk

1 cup blueberries, fresh or frozen

1 tablespoon all-purpose flour

Lemon Glaze (Optional)


2 tablespoons butter melted

1/2 cup powdered sugar

2 tablespoons fresh lemon juice

1/2 teaspoon vanilla extract



Preheat oven to 350*F and line a 9″x 5″ loaf pan with parchment paper

In a medium bowl, whisk the 1 1/2 cup flour, baking powder and salt. Set aside.

In the bowl of an electric mixer, blend together the melted butter, sugar, eggs, vanilla, lemon zest and lemon juice. Mix until combined.

While slowly mixing, alternate adding flour mixture and milk in two batches. Mix until just combined.

Rinse off the blueberries. In a small bowl toss the blueberries and 1 T. flour. This will help prevent the blueberries from sinking to the bottom of your loaf.

Gently fold flour coated berries to the batter.

Pour batter into prepared pan and bake for 60-65 minutes, or until a toothpick inserted in the center of the loaf comes out clean.

Cool bread in the pan for 30 minutes, then move to a wire cooling rack with a baking sheet below.

Lemon Glaze:

Prepare glaze by simply whisking together the melted butter, powdered sugar, lemon juice and vanilla, then pour glaze over the loaf. Allow to set a few minutes, then enjoy!

See also  Homemade Kentucky Blackberry Cobbler

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