This is the loaf I bring to every brunch. The crumb is soft, the berries burst, and the glaze sets into a thin sweet-tart crust.
Toss the blueberries in a spoonful of flour first so they stay suspended instead of sinking.
Blueberry Lemon Bread with Glaze
A tender, buttery loaf studded with blueberries and topped with a tart lemon glaze. Slice it thick and eat it warm.
Ingredients
Method
- Heat the oven to 350°F (175°C). Grease and line a 9 x 5 inch loaf pan.
- Whisk the flour, baking powder and salt. Toss the berries with 1 tablespoon of this mixture.
- Beat the butter, sugar and lemon zest until fluffy. Add the eggs one at a time.
- Alternate adding the dry mix and the milk, stirring until just combined. Fold in the berries.
- Bake for 50 to 55 minutes, until a skewer comes out clean. Cool for 20 minutes.
- Whisk the glaze and drizzle it over the cooled loaf.
Notes
Keeps for 3 days at room temperature, or slice and freeze for up to 2 months.
Tips for success
- Do not thaw frozen berries, or the batter turns purple.
- Cover the loaf loosely with foil if the top browns too fast.
- Wait until it is fully cool before glazing.
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