Lemony Blueberry Bread


For the Bread:

1 1/2 cups Flour

1/2 cup Sugar

1 1/2 teaspoons Baking powder

1/2 teaspoon Salt

2 Eggs

1/2 cup Milk

1/3 cup Butter, melted

1 teaspoon Vanilla

Zest and juice of one lemon

1 1/4 cups Blueberries, divided

For the Glaze:

1 cup Powdered sugar

2 tablespoons Lemon juice

1 tablespoon Butter, softened

For the Bread

Preheat oven to 350
Grease a 8" x 4" loaf pan
Combine flour, sugar, baking powder and salt.
Make a well in the center, add eggs and lightly beat.
Add in the milk, melted butter, vanilla, zest and lemon juice.
Stir to combine.
Fold in 1 cup of blueberries.
(If you use frozen blueberries, do not thaw, they will discolor the bread.)
Transfer to loaf pan.
Bake for 50-60 minutes or
until a toothpick inserted in the bread comes out clean.
Cool for 10 minutes.

For the Glaze:

In a small bowl combine the powdered sugar, lemon juice and butter.
Drizzle over warm bread.
Cool completely.
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