Lemon blueberry bread is a loaf cake bursting with juicy blueberries and lemon flavour. A lemon blueberry loaf, which falls in between a fast bread and a pound cake, is the ideal baked item to serve with brunch or afternoon coffee.
This recipe for fast bread is exceedingly simple to make and has long been a favourite among readers. If the thick lemon glaze didn't have to be applied to the top of the bread, the batter would nearly come together automatically, and I could very easily eat it with a spoonful. Make this lemon blueberry bread with frozen blueberries if fresh blueberries aren't available. It's a delectable year-round delicacy that brightens any day with the flavours of spring.
Here's how you can make this bread:
Ingredients:
•1/3 cup melted butter
•1 cup sugar
•1 cup fresh or frozen blueberries
•2 large eggs
•1-1/2 cups all-purpose flour
•3 tablespoons of lemon juice
•2 tablespoons lemon zest (grated)
•1/2 teaspoon salt
•1 teaspoon baking powder
•1/2 cup chopped nuts
•1/2 cup 2% milk
For the glaze:
•2 tablespoons of lemon juice
•1/4 cup sugar
Method:
•Beat the butter, sugar, lemon juice, and eggs in a big bowl.
•Combine the flour, baking powder, and salt; add to the egg mixture alternately with the milk, mixing well after each addition.
•Add the blueberries, nuts, and lemon zest after folding.
•Transfer to an 8x4-inch greased loaf pan. A toothpick inserted in the centre should come out clean after baking at 350 degrees for 60 to 70 minutes.
•Allow for 10 minutes to cool before transferring it from the pan to a wire rack.
•Mix the ingredients for the glaze and pour it over warm bread.
•Let it cool completely.