Share
Lemon blueberry bread is a loaf cake bursting with juicy blueberries and lemon flavour. A lemon blueberry loaf, which falls in between a fast bread and a pound cake, is the ideal baked item to serve with brunch or afternoon coffee.
This recipe for fast bread is exceedingly simple to make and has long been a favourite among readers. If the thick lemon glaze didn't have to be applied to the top of the bread, the batter would nearly come together automatically, and I could very easily eat it with a spoonful. Make this lemon blueberry bread with frozen blueberries if fresh blueberries aren't available. It's a delectable year-round delicacy that brightens any day with the flavours of spring.
Here's how you can make this bread:
Ingredients:
• 1/3 cup melted butter
• 1 cup sugar
• 1 cup fresh or frozen blueberries
• 2 large eggs
• 1-1/2 cups all-purpose flour
• 3 tablespoons of lemon juice
• 2 tablespoons lemon zest (grated)
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/2 cup chopped nuts
• 1/2 cup 2% milk
For the glaze:
• 2 tablespoons of lemon juice
• 1/4 cup sugar
Method:
• Beat the butter, sugar, lemon juice, and eggs in a big bowl.
• Combine the flour, baking powder, and salt; add to the egg mixture alternately with the milk, mixing well after each addition.
• Add the blueberries, nuts, and lemon zest after folding.
• Transfer to an 8x4-inch greased loaf pan. A toothpick inserted in the centre should come out clean after baking at 350 degrees for 60 to 70 minutes.
• Allow for 10 minutes to cool before transferring it from the pan to a wire rack.
• Mix the ingredients for the glaze and pour it over warm bread.
• Let it cool completely.
