This Whole Wheat Lemon Blueberry Bread recipe is one of my greatest food weaknesses. See, even though it’s considered bread, with that lemony sugar glaze on top, it’s almost like 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 Whole Wheat 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.
You can make this recipe with all-purpose flour instead of whole wheat if you prefer. You won’t need to change any of the ingredients. If you do make the recipe with whole wheat, as I did, please don’t substitute ingredients. The butter, baking soda, and regular milk all work to lighten the whole wheat flour, so the loaf comes out moist and delicate.
Using frozen blueberries is fine, though. Be sure to drain them well then toss them with a tablespoon of flour before folding them into the batter. That trick keeps the berries from sinking to the bottom of your loaf while it bakes. After all, we want blueberries in every bite, don’t we?
Whole Wheat 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 you feel like you’re eating at a quaint B&B — until you notice the dishes in the sink. (That’s when I have another piece and hope the Cleaning Fairies stop by.)
Whole Wheat Lemon Blueberry Bread
An easy and fabulous recipe that's so moist it's almost a cake.
For the bread
- 1½ cups white whole wheat flour I used Bob's Red Mill unbleached white whole wheat flour
- 1 tsp. baking powder
- ¼ tsp. table 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 room temperature
- 1½ cups blueberries frozen is fine, but thaw and drain them
For the glaze
- 1 cup confectioner's sugar
- 2 tbsp. lemon juice
Preheat oven to 325°F / 165°C / gas mark 3 and thoroughly grease a loaf pan.
Combine flour, baking powder and salt in a small bowl.
In the bowl of a stand mixer, or using a beater, blend the butter and sugar well. Add the eggs one at a time, stirring well after each. Add the lemon zest and vanilla extract.
With the mixer going on low, alternate adding the dry ingredients and the milk. 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 to keep them from sinking to the bottom.)
Pour the batter into the prepared loaf pan and smooth the top with the back of a spoon. Bake until a toothpick inserted in the center comes out clean. (About 75 minutes.) Remove from the oven and wait 5 minutes, then transfer it from the pan to a baking rack to cool. Top with glaze once it's entirely cooled.
Carefully whisk the confectioner's sugar into the lemon juice, stirring well to dissolve all lumps. Spread or drizzle onto completely cooled loaf.
If you're freezing the loaf, don't glaze it. Instead, freeze the glaze in a separate container and thaw it at room temperature while the bread defrosts. Stir the glaze well after defrosting and spread it on top of the bread before serving.
Note: This recipe first posted on May 7, 2012. I’ve simplified the recipe and added new photos before republication.
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