Blueberry-Lemon Bread
Makes 1 Loaf
Ingredients
1/3 Cup, Butter, melted
1 Cup, Sugar
1 Lemon, Zest & Juice
2 Eggs
1 Teaspoon, Pure Vanilla Extract
1/2 Cup, Sour Cream
5.3 oz, Greek Yogurt, Lemon flavor
1 1/2 Cups, All-Purpose Flour
1 Teaspoon, Baking Powder
1/2 Teaspoon, Salt
1/2 Cup, Whole Milk
1 Cup, Blueberries
3 Tablespoons, All-Purpose Flour (to dust berries)
Glaze:
2 Teaspoons, Lemon Juice
1/4 Cup, Confectioner’s Sugar
1 Teaspoon, Pure Vanilla Extract
1-2 Teaspoons, Cream or Milk
Instructions
Blueberry Lemon Bread fresh out of oven!
Preheat oven to 350 Degrees. Line a bread pan with parchment paper, set aside. If using a non-stick pan there is no need to spray the pan.
In a small bowl, combine the flour, baking powder and salt. Set aside. Place the blueberries into a small bowl and add the 3 tablespoons of flour. Toss the berries in the flour until nicely coated. Set aside.
blueberries coated in flour
In a standing mixer, add the sugar, melted butter, zest of 1 lemon and lemon juice (reserve 2 teaspoons of the lemon juice for the glaze). Mix until ingredients are combined then add eggs, 1 at a time and mix well. Add the vanilla, sour cream and yogurt and mix again. Slowly add the dry ingredients to the wet and mix well.
Fresh Lemon & Blueberries
Slowly add the milk to the batter, mixing until nicely combined. Remove bowl and fold in the blueberries. Gently stir to incorporate the berries into the batter.
Transfer the batter to the loaf pan. Bake in the oven (on center rack) for approx. 60 minutes or until done. If you run a knife into the center of the bread it should come out clean. Remove from oven, set aside to cool.
folding blueberries into batter
While the bread is cooling, make the glaze. In the standing mixer, use the whisk attachment. Add the confectioner’s sugar, lemon juice and vanilla and whisk well. Slowly add the cream or milk. Add as much or as little milk (liquid) as you like. The more liquid you add the more of a glaze you’ll have. The less liquid you add, you will have more of an icing.
Pour the glaze over the bread. You can use a knife or a flat utensil to spread the glaze over the bread. Let it drip down the sides.
Once the bread is cooled, remove from pan, remove the parchment paper, set on a cooling rack to completely cool. Slice and serve.
Mangia! Enjoy!
Tips
Blueberries: If using fresh berries in this recipe it helps to coat them in flour first. This keeps the berries from just falling to the bottom of the pan. That way when you slice the bread, you’ll notice you have blueberries throughout the entire bread.
I recommend using fresh berries if you can. Most supermarkets do sell them year round. You can also use frozen berries. If you are using frozen you will want to add the berries to the batter while they are still frozen. That will help to keep the berries from turning your batter completely blue/purple in color.
Storing: this bread always goes so quickly in our house; so I just cover with some plastic wrap after it is completely cooled. If you cover before it is completely cooled, you will get extra moisture and it will make the bread soggy. You can also freeze the bread by wrapping it really well (after it is completely cooled of course)! and then place into a freezer bag. Remember to label the bag with what’s inside and a date!