Lemon Glazed Blueberry Bread Recipe
When it comes to berries, blueberries are one of my family’s favorites! Four years ago my husband planted 5 blueberry bushes in our backyard and last year we started harvesting a decent-sized crop of fresh berries every year. There is NOTHING like eating your own homegrown blueberries!
This recipe will make one large loaf of bread and you can use either fresh or frozen blueberries. When I make the recipe I like to use the largest and juiciest blueberries that I can find. You can make the glaze (included below) or completely omit it from the recipe.
Lemon Glazed Blueberry Bread Recipe
1/3 cup butter, melted
1 cup granulated sugar
3 Tbsp. lemon juice
2 large eggs
1 1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. salt
1/2 cup milk (I use 2% milk)
1 1/2 Tbsp. lemon zest, finely grated
1 cup fresh or frozen blueberries, thawed and drained
2 Tbsp. lemon juice
1/4 cup granulated sugar
Preheat oven to 350 degrees F. Lightly grease loaf pan, set aside.
In a large mixing bowl beat together the melted butter, granulated sugar, lemon juice and large eggs. In a separate mixing bowl sift together the all-purpose flour, baking powder and salt. Stir egg mixture into the flour mixture, alternating with the milk. Stir until everything is combined. Fold in the grated lemon zest and thawed blueberries.
Pour batter into your prepared loaf pan and bake in a preheated 350 degree oven for 45 to 55 minutes or until the center is done. Remove and let cool in the loaf pan for 5 minutes and then turn out onto a wire rack to finish cooling.
In a small bowl beat together the lemon juice and granulated sugar until combined. Use this glaze to drizzle over your bread while it’s cooling. (I like to place a baking sheet underneath my wire rack to catch the drippings from the glaze. Store your cooled bread in an airtight container.
This bread freezes really well, so if you want to double or triple your batch, go ahead and do it! You’ll want to let the bread completely cool and then wrap it up with plastic wrap and insert each loaf into a freezer bag. It should keep for up to 3 months in your freezer. When it comes to thawing, I recommend thawing it in your refrigerator overnight.
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