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mercredi 20 décembre 2023

Lemon Blueberry Loaf with Zesty Glaze


Lemon Blueberry Loaf with Zesty Glaze

This recipe for lemon and blueberry bread yields a speedy, moist, flavorful, and delectable loaf that's perfect for any occasion! Topped with a lemon glaze, it brings together the classic combination of tart, sweet, and savory flavors, destined to become a new favorite. Whether you're serving it for breakfast, as a snack, or for dessert, this easy baking recipe is a delightful treat for lemon enthusiasts.

Explore more lemony delights with these favorites: Lemon Custard, Lemon Blueberry Pancakes, and Lemon Bundt Cake!

Quick and delightful, this lemon and cranberry bread pairs perfectly with a cup of coffee or tea. The vibrant notes of blueberries and lemon harmonize beautifully in this uncomplicated yet flavorful bread.


  • 1½ cups all-purpose flour, plus an additional 1 tablespoon
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup soft unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons lemon zest
  • 2 tablespoons fresh lemon juice
  • 1/2 cup milk
  • 1 cup fresh or frozen blueberries



  1. Preheat the oven to 175°C. Grease a 9" x 5" loaf pan with flour.
  2. In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In another large bowl, whisk together the softened butter and granulated sugar until light and fluffy.
  4. Add the eggs one at a time, followed by the lemon zest and juice, blending well.
  5. Gradually add the flour mixture to the wet ingredients, alternating with the milk. Begin and end with the flour mixture, mixing until combined.
  6. Toss the blueberries in 1 tablespoon of flour to coat them (preventing them from sinking during baking). Gently fold the coated blueberries into the batter, being careful not to overmix.
  7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  8. Bake for 50 to 55 minutes or until a toothpick inserted in the center comes out clean.
  9. Remove from the oven and let the bread cool in the pan for 10 minutes before transferring it to a wire rack.


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