Lemony Blueberry Bread
Prep Time: 15 minutes
Total Time: 1 hr 15 min
Servings: 8 - 12
Total Time: 1 hr 15 min
Servings: 8 - 12
Ingredients:
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:
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
Directions:
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.
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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