Lemon Blueberry Bread

This is our family’s new obsession. It is so good! I have baked 4 loaves in just 2 weeks!

I made a couple of adjustments, but the recipe & picture are from Pinterest.Blueberry-Lemon-Bread

 

  • 1 and 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/3 cup unsalted butter, melted
  • 1 cup sugar
  • 2 eggs
  • 1/2 teaspoon vanilla
  • 3 tablespoons lemon juice
  • 1/2 cup milk
  • 1 cup frozen blueberries
  • 1 tablespoons all-purpose flour
Lemon glaze
  • 2 tablespoons butter, melted
  • 1/2 cup sugar
  • 2 tablespoons lemon juice
  • 1/2 teaspoon vanilla

directions:

  1.  Preheat oven to 350*F.
  2. Spray 9″x 5″ loaf pan lightly with cooking spray.
  3. In a medium bowl, whisk the flour, baking powder and salt, and set aside.
  4. In the bowl of an electric mixer, blend together the melted butter, sugar, eggs, vanilla, lemon zest and lemon juice.  Mix until well combined.
  5. While slowly mixing, add flour mixture and milk in two batches (some flour, then some milk, then the rest of the flour and the rest of the milk).  Stop mixing as soon as it’s just combined.
  6. In a small bowl toss the blueberries and 1 T flour.  This will help prevent the blueberries from sinking to the bottom of your loaf while baking. Gently fold into batter.
  7. Immediately pour batter into prepared pan and bake for 55-65 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
  8. Cool bread in the pan for about 20 minutes.
  9. While the bread is cooling, combine the ingredients for the glaze in a microwave safe bowl. Microwave for 2 minutes, stirring every 30 seconds.
  10. Remove bread from pan. Poke holes in top with a toothpick. Pour glaze over the loaf.

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