Lemon Blueberry Bread #dessert #cake
This Lemon Blueberry Bread is a delicious, flavorful quick bread perfect to enjoy along with a cup of coffee or tea.
This recipe comes together quite quickly and would beautiful for a special brunch, tea party or shower.
In fact, I made this recipe with a very special occasion in mind… a sweet baby shower for my friend Joanne of Fifteen Spatulas.
If you don’t know Joanne and her gorgeous site, I just decided what you need to do today… go get to know Joanne and her beautiful, delicious, inspiring and fun site, Fifteen Spatulas! Of course, I’d like you to finish reading this post first =)
Now, I live in California and Joanne is home in NYC snuggling her sweet little baby James, but thanks to the internet I’ve gathered today with a bunch of Joanne’s friends to throw her a virtual baby shower! and you’re all invited!
I’ve been blessed to get to know Joanne not just through her site, but in person too, and let me tell you she is as sweet as can be, and gorgeous inside and out! I know she’ll be an amazing mom!
Read along for the details on this delicious Lemon Blueberry Bread, and then you’ll find a list at the end of this post with all kinds of other yummy treats Joanne’s foodie friends have prepared!
If you’re planning a spring brunch, baby shower, wedding shower or party of any kind, you’ll find lots of beautiful and delicious treats perfect to add to your menu!
Ingredients:
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/3 cup unsalted butter, melted
- 1 cup sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 2 teaspoons fresh grated lemon zest
- 2 Tablespoons fresh lemon juice
- 1/2 cup milk
- 1 cup fresh or frozen blueberries (I used fresh)
- 1 Tablespoons all-purpose flour
- Lemon glaze
- 2 Tablespons butter, melted
- 1/2 cup powdered sugar
- 2 Tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract
- Preheat oven to 350*F and line a 9"x 5" loaf pan with parchment paper (or lightly grease with butter).
- In a medium bowl, whisk the flour, baking powder and salt, and set aside.
- In the bowl of an electric mixer, blend together the melted butter, sugar, eggs, vanilla, lemon zest and lemon juice. Mix until well combined.
- While slowly mixing, add flour mixture and milk in two batches (some flour, then some milk, then the rest of the flour and the rest of the milk). Stop mixing as soon as it's just combined.
- Rinse off the blueberries (if using fresh) so they have just a bit of moisture on them, then, in a small bowl toss the blueberries and 1 T. flour. This flour coating will help prevent the blueberries from sinking to the bottom of your loaf while baking.
- add the flour coated berries to the batter and gently but quickly stir, by hand, to combine.
- Immediately pour batter into prepared pan and bake for 55-65 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Cool bread in the pan for about 30 minutes, then move to a wire cooling rack with a baking sheet below (to catch the glaze you're about to add).
- Prepare glaze by simply whisking together the melted butter, powdered sugar, lemon juice and vanilla, then pour glaze over the loaf. allow to set a few minutes, then enjoy!
