Description
A tender and moist loaf filled with sweet blueberries and bright lemon zest, this easy-to-make bread brings a touch of homemade comfort. Perfect for breakfast, brunch, or a simple treat, it pairs beautifully with a glass of milk or tea.
Ingredients
2 cups all-purpose flour
1.5 cups granulated sugar
2 sticks (1 cup) unsalted butter, softened
2 large eggs, room temperature
Zest of 2 lemons
Juice of 1 lemon (about 3 tablespoons)
1 teaspoon baking powder
1/2 teaspoon salt
1.5 cups fresh blueberries, rinsed and patted dry
Confectioners’ sugar, for the glaze
2 tablespoons lemon juice, for the glaze
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
In a large bowl, whisk together flour, baking powder, and salt.
In another bowl, beat the softened butter and sugar together until light and fluffy.
Add eggs one at a time, beating well after each addition.
Mix in the lemon zest and juice.
Gradually add the dry ingredients to the wet ingredients, alternating with 1/3 to 1/2 cup milk, mixing just until combined.
Fold in the blueberries gently to avoid breaking them.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
While the bread is cooling, prepare the glaze by whisking confectioners’ sugar with 2 tablespoons lemon juice until smooth. Drizzle over the cooled bread.
Notes
Use fresh, unblemished blueberries for the best flavor and texture.
For extra lemon flavor, add a few drops of pure lemon extract.
Store the bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Prep Time: 20
- Cook Time: 60
- Category: Bread & Baking
- Method: Baking
- Cuisine: American, Grandma-style
Nutrition
- Serving Size: 1 slice
- Calories: 305
- Sugar: 22g
- Sodium: 230mg
- Fat: 13g
- Saturated Fat: 7g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg