Soft and fluffy lemon blueberry bread flavored with bright lemon juice and fresh blueberries.

Units Scale

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1/3 cup unsalted butter, melted

1 cup granulated sugar

2 eggs, room temp

1/2 teaspoon vanilla extract

2 teaspoons freshly grated lemon zest

1/2 tablespoons fresh lemon juice

1/2 cup milk

1 cup fresh or frozen blueberries (I used fresh)

1/2 tablespoon all-purpose flour

Glaze

3/4 cup powdered sugar

2 tablespoon milk

1/2 teaspoon vanilla extract

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Preheat the oven, to 350 degrees and prepare your loaf pan.
In a bowl, combine the dry ingredients (flour, baking powder, and salt) then set the bowl aside.
In a separate bowl, combine the sugar, eggs, vanilla extract, lemon juice, lemon zest, and melted butter. Make sure the butter is completely cooled before adding it to the mix.
Alternate between adding the wet ingredients and milk to the dry ingredients. I usually do this in about 2-3 batches, gently mixing well after adding the wet ingredients and milk.
Toss the blueberries in flour then gently fold them into the batter. The flour will keep them from sinking to the bottom.
Pour the batter into the prepared pan and bake for about 30-40 minutes at 350 degrees or until it passes the toothpick test.
Once you remove it from the oven, let the bread cool for 10 minutes in the pan then remove it from the pan to finish cooling. While it cools, prepare the glaze.
Once the cake is completely cooled, pour the glaze over the lemon blueberry bread and serve!

Keywords: blueberry, lemon, blueberry lemon bread,