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 freezes well, so now I make it in smaller pans and stash the extras to help me resist temptation. Those smaller loaves make great gifts, too!
Now, while I’ve mentioned that it’s more like a cake than bread, I’ll share a secret with you: it makes fantastic French toast. Cook individual slices as you would any French toast, 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.
Lemon Blueberry Bread Recipe
Served with a steaming pot of Breakfast tea or a good dark roast coffee, and sprinkled with powdered sugar, this will make 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
An easy and fabulous recipe that's so moist it's almost a cake. Serve it with or without the Lemon Glaze or, for a decadent treat, turn it into French Toast!
For the bread
- 1½ cups all-purpose flour
- 1 tsp. baking powder
- ¼ tsp. salt
- 6 tbsps. unsalted butter softened
- 1 cup sugar
- 2 large eggs room temperature
- 2 tbsp. lemon zest
- 1 tsp. vanilla extract
- ½ cup milk
- 1½ cups blueberries frozen is fine, but thaw and drain them
For the glaze
- ⅓ cup confectioner's sugar
- 2 tbsp. lemon juice
Make the bread
Preheat oven to 325F / 165 C / gas mark 3 and grease a loaf pan.
Combine flour, baking powder and salt in a small bowl. These are your dry ingredients.
In the bowl of a stand mixer, or using a beater, cream the butter and sugar until light and fluffy. Add eggs one at a time, stirring well after each. Add the lemon zest and vanilla extract. These are your wet ingredients.
With the mixer going on low, alternate adding the dry ingredients and milk to the wet ingredients. Turn the mixer off and fold in the blueberries by hand. (Note: if you're using previously frozen blueberries, toss them with a tablespoon of flour. This will prevent them from sinking in the batter.)
Pour the batter into the prepared loaf pan and bake until a toothpick inserted in the center comes out clean. (About 75 minutes.) Once the loaf is fully baked, remove it from the oven and wait 5 minutes then transfer it from the pan to a baking rack to cool. Glaze while it's still warm.
Make the glaze
In a small sauce pan over medium heat, combine the lemon juice and confectioner's sugar. Bring to a boil and remove from heat.
Poke holes in the tops of the loaf with a toothpick then pour half of the glaze over the loaf. Let it continue to cool before adding the remaining glaze.
NOTE: If you're freezing the loaf, skip the second addition of glaze. Freeze the glaze in a separate container and thaw it at room temperature while the bread defrosts. Glaze before serving.