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.
Recipe adapted from Chef in Training.
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