This Lemon Blueberry Bread recipe is one of my greatest food weaknesses. See, even though it’s considered bread, it’s moist and delicious as a cake. And, since blueberries are full of antioxidants, I can come up with a dozen reasons to have just one more piece until, whoops, I’ve eaten the whole thing!
Fortunately, this Lemon Blueberry Bread recipe makes loaves that freeze wonderfully, so now I make it in smaller pans and freeze the extras to help me resist temptation. Oh, and they make great gifts, too!
Now, while I’ve raved about how it’s more like a cake than bread, I’ll share a secret with you: it makes fantastic French toast. Cook individual slices or get decadent by slicing it extra-thick, cutting a pocket into the side, and stuffing that with a little cream cheese whipped with powdered sugar. Oh, baby. Served with a steaming pot of Breakfast tea or a good dark roast coffee, and sprinkled with powdered sugar, this is one of those meals that make you feel like you’re eating at a quaint B&B… until you notice the dishes in the sink. (That’s when I just have another piece and hope the Cleaning Fairies stop by.)
Lemon Blueberry Bread Recipe
Serves: 2 loaves
- 1½ cups flour
- 1 tsp. baking powder
- ¼ tsp. salt
- 6 tbsps. unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 2 tbsp. lemon zest
- 1 tsp. vanilla
- ½ cup milk
- 1½ cups blueberries (frozen is fine, but thaw and drain them)
- ⅓ cup confectioner's sugar
- 2 tbsp. lemon juice
- Preheat oven to 325 F.
- Spray loaf pan(s) with cooking spray.
- Combine flour, baking powder and salt in a small bowl.
- In stand mixer, or using a beater, cream butter and sugar until light and fluffy.
- Add eggs one at a time, stirring well after each.
- Add lemon zest and vanilla.
- Alternatively add dry ingredients and milk in three additions.
- Carefully fold in blueberries. (Note: if you're using previously frozen blueberries, toss them with a small amount of flour. This will prevent them from sinking in the batter.)
- Pour batter into prepared loaf pan(s) and bake until toothpick inserted in center comes out clean. (Around 1¼ hour.)
- Let sit 5 minutes, then turn out onto rack. Glaze immediately.
- To make the glaze:
- Bring lemon juice and confectioner's sugar to boil over medium heat, stirring constantly.
- Using a toothpick, poke holes all over the top of each loaf.
- Pour the hot lemon mixture over the loaf, allowing it to drizzle down sides.
- Let completely cool before wrapping in wax paper, then plastic, for freezer storage.