There isn’t a better smell than that of fresh baked bread wafting through the house early in the morning. Any bread recipe would be delicious, but one that is bursting with fresh, seasonal blueberries is especially decadent. Topped with a light and sweet lemon glaze, this blueberry recipe is bound be a hit. Serve it on a special occasion to impress your guests or as a perfect start to a Saturday morning.
Blueberry Recipe: Blueberry Bread with Lemon Glaze
Image Via: Erica’s Sweet Tooth
Prep Time: 15 minutes
Cook Time: 60 minutes
For Bread: 2 ½ cups all-purpose flour 1 tablespoon baking powder ½ teaspoon salt ¾ cup sugar 3 ounces butter 2 eggs 1 cup milk 1 teaspoon vanilla extract 1 ½ cups blueberries, defrosted, if needed 2 tablespoons lemon zest For Glaze: 1/3 cup lemon juice 2 cups confectioner’s sugar 2 tablespoons butter, melted 1 tablespoon water
Image Via: Foodvee
- Preheat oven to 350 degrees F. Lightly grease a 9×5-inch loaf pan.
- Sift together the flour, baking powder, salt, and sugar.
- Cut the butter into the flour mixture by cubing chilled butter, lightly tossing the small cubes with the flour, and using your fingertips to gently break up the cubes until they are pea-sized and evenly distributed throughout.
- In a separate bowl, blend together the eggs, milk, and vanilla extract.
- Add the wet ingredients into the dry and stir to create a batter.
- Gently fold the blueberries and lemon zest into the batter.
- Transfer the batter into your greased loaf pan and bake for 60-80 minutes or until a toothpick comes out clean and the top is golden brown.
- While the bread bakes, make the glaze by stirring the lemon juice into the confectioner’s sugar. Then, mixing in the melted butter and water until the glaze becomes thick and glossy.
- When the bread is done, transfer it to a wire rack and allow it to cool for 10 minutes.
- While the loaf is still slightly warm, drizzle the glaze over the top.
- Once the glaze hardens slightly, slice and serve.
If you find yourself with extra blueberries that need to be used up, go ahead and double this recipe by making an extra batch of dough. All you need to do is wrap the additional portion in plastic wrap and seal it up in a freezer bag. Then, defrost it before you’re ready to put it in the oven. With a little prep work, there’s no reason why you can’t enjoy this delicious blueberry recipe all year round.
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