Go Back

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.
Print Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Breakfast, Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 cups (250 g) all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup (115 g) butter softened
  • 3/4 cup (150 g) sugar
  • 2 eggs
  • 3/4 cup milk
  • Zest of 2 lemons
  • 1 1/2 cups blueberries fresh or frozen
For the glaze
  • 3/4 cup powdered sugar and 2 tbsp lemon juice

Method
 

  1. Heat the oven to 350°F (175°C). Grease and line a 9 x 5 inch loaf pan.
  2. Whisk the flour, baking powder and salt. Toss the berries with 1 tablespoon of this mixture.
  3. Beat the butter, sugar and lemon zest until fluffy. Add the eggs one at a time.
  4. Alternate adding the dry mix and the milk, stirring until just combined. Fold in the berries.
  5. Bake for 50 to 55 minutes, until a skewer comes out clean. Cool for 20 minutes.
  6. 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.