Yesterday at the store I saw they are still selling fresh local blueberries and I thought, Yay! It’s not too late to share this recipe for one of the best things I’ve ever made: Lemon Blueberry Bread. In the original recipe this is called Lemon Blueberry Pound Cake but I find calling it Lemon Blueberry Bread makes it sound healthy like banana bread or muffins. Which are totally acceptable breakfast and snack foods. I mean, lemons and blueberries are fruits, right?
Lemon Blueberry Bread is great for breakfast or enjoyed warm and fresh out of the oven as a late-night snack. It is very, very moist and melts in your mouth and the flavor is dynamite. We love the vanilla-lemon-blueberry combo here.
This bread is so moist and delicious you can skip the glaze and you won’t miss it at all. But I highly recommend drizzling the lemony glaze over this bread because the glaze really makes this an extra special treat.
Lemon Blueberry Bread
Lemon Blueberry Bread
- 1 cup (225 g) butter room temperature
- 1 ¾ cups (350 g) granulated sugar
- Zest and juice of one lemon
- 3 eggs room temperature
- ½ teaspoon vanilla extract
- ¾ cup (180 ml) buttermilk
- 2 ½ cups (350 g) flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3 cups (400 g) fresh blueberries
- 1 cup (110 g) powdered sugar
- Zest of one lemon
- 2 tablespoons lemon juice
- 1 tablespoon milk
- ¼ teaspoon vanilla extract
Grease and flour one large bread pan (12x5 inches and 3 ½ inches high or 30x13 cm and 9 cm high) or two small ones. Preheat oven to 350°F (165-170°C).
In a large mixing bowl, beat butter and sugar until light and fluffy. Add lemon zest and beat in eggs, one at a time, until incorporated and scraping bowl between additions.
In a measuring cup, add lemon juice and vanilla extract to the buttermilk.
In another large bowl, whisk together flour, baking powder and salt.
Alternately add flour mixture and buttermilk mixture to the butter mixture, beating until incorporated and scraping bowl between additions. Fold in blueberries.
Pour batter into prepared pan(s) and bake for 60-65 minutes*, or until toothpick inserted near the center comes out clean.
Cool in pan on a wire rack for 10 minutes then remove from pan and cool completely on a wire rack.
Whisk the glaze ingredients together and pour over top of cooled bread. Store covered at room temperature for up to three days.
*If using small bread pans, decrease baking time by 15 mins.
Recipe adapted from Chef in Training.