Description
A bright and moist lemon blueberry bread topped with a sweet lemon glaze, perfect for brunch or an afternoon treat.
Ingredients
Scale
- 1.5 cups all purpose flour, plus 1 teaspoon for tossing berries
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup plain Greek yogurt or sour cream, room temperature
- Zest of 1 large lemon
- 2 tablespoons fresh lemon juice
- 1 cup fresh blueberries, rinsed and patted dry
For the lemon glaze:
- 3/4 cup powdered sugar, sifted
- 1 to 2 tablespoons fresh lemon juice
- Pinch of salt
Instructions
- Preheat oven to 350°F and grease a 9×5 inch loaf pan, lining with parchment.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream softened butter and sugar in a large bowl until light and fluffy.
- Add eggs, one at a time, then stir in vanilla and lemon zest.
- Incorporate yogurt and lemon juice until smooth.
- Combine dry ingredients with wet ingredients, mixing just until no dry streaks remain.
- Gently fold in the blueberries tossed in flour.
- Spoon batter into the prepared pan and smooth the top. Bake for 48 to 55 minutes until a skewer comes out with a few crumbs.
- Cool in the pan for 10 minutes, then lift out using the parchment and set on a rack. Mix lemon glaze ingredients and drizzle over warm bread.
Notes
Tip: Glaze the bread while warm for better absorption. Store at room temperature wrapped in foil for up to 2 days.
- Prep Time: 15
- Cook Time: 55
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg