The Best Lemon Blueberry Bread
User Reviews
4.7
9 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr
-
Servings
12 slices
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Calories
234 kcal
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Course
Baked Goods
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Cuisine
American
The Best Lemon Blueberry Bread
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Lemon blueberry bread packed with lemon flavor and blueberries, with a buttery lemon glaze poured over top while the bread is still hot. Literally THE BEST.
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Ingredients
Wet Ingredients
- 1/2 cup butter softened
- 1 cup white sugar
- 2 large eggs
- 1/2 cup milk
- 1 tablespoon lemon juice
- 3 tablespoons lemon zest
Dry Ingredients
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh blueberries
Buttery Hot Lemon Glaze
- 1/4 cup white sugar
- 2 tablespoon lemon juice
- 1 teaspoon salted butter
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Instructions
- Preheat your oven to 350 °F. Grease and set aside a standard loaf pan.
- Place the butter and sugar into a large mixing bowl and beat together until combined.
- Beat in the eggs, one at a time, adding the second egg only after the first has been incorporated.
- Mix in the milk, lemon juice and lemon zest.
- In a medium bowl, whisk together the flour,baking powder and salt. Add into the wet mixture and beat until just combined. Stir in the blueberries and make sure not to overmix.
- Pour the batter into the prepared pan and smooth out into an even layer.
- Bake in the oven for 50-60 minutes until a cake tester inserted comes out clean.
- Remove and place on baking rack in the pan.
Hot Buttery Lemon Glaze
- Combine the ingredients of the glaze in a microwave safe glass measuring cup. Microwave on short intervals on high, stirring between, until the sugar has dissolved into the lemon juice and it's not gritty.
- Pour slowly over top of the still hot lemon bread in the pan. If the glaze pools, tilt the corner of the pan and pour what's remaining on top back into the measuring cup, then pour on top again. Repeat until only a small amount remains around the edges.
- Take a knife and run along the edges of the bread in the pan now to loosen it, and to let the remaining glaze drizzle around and down the sides.
- Let the bread sit in the pan for 20 minutes until cool enough to touch. The glaze will sink into the top of the loaf during this time.
- Run a knife around the edges of the loaf again to completely detach it and tip to remove from the pan. Place the bread onto a baking rack and cool completely.
Notes
- You can sub in raspberries or blackberries if desired
Nutrition Information
Show Details
Calories
234kcal
(12%)
Carbohydrates
36g
(12%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
6g
(30%)
Trans Fat
1g
Cholesterol
50mg
(17%)
Sodium
183mg
(8%)
Potassium
92mg
(3%)
Fiber
1g
(4%)
Sugar
23g
(46%)
Vitamin A
310IU
(6%)
Vitamin C
5mg
(6%)
Calcium
38mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Calories | 234kcal | 12% |
| Carbohydrates | 36g | 12% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 50mg | 17% |
| Sodium | 183mg | 8% |
| Potassium | 92mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 310IU | 6% |
| Vitamin C | 5mg | 6% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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