This delicious bread is a perfect blend of tart and sweet and has become a staple around our home. It’s not surprising when I make it for it to only last a day. Sometimes half the loaf is gone before I can even get the kitchen cleaned.
If there is some left over, my husband loves to bring it to work for a quick breakfast. The lemon glaze gives it a sweetness that pairs perfectly with a hot cup of coffee. I have actually seen this recipe all over the internet but this is my take. I hope you enjoy it as much as my family!
Ingredients
- 1 cup blueberries
- 2 tbs lemon juice
- 2 eggs
- 1 tsp baking powder
- 1 1/2 cups powdered sugar
- 1 1/2 cup all purpose flour
- 1 tsp salt
- 1 tsp vanilla
- 1 cup sugar
- 1/2 cup butter
- 1/2 cup milk
Directions
- Butter or flour a 8 x 4 loaf pan
- In stand mixer bowl, beat together butter, sugar, eggs, and vanilla on medium speed until mixed well.
- In a separate bowl, combine dry ingredients. Flour, baking powder, and salt. Combine well then stir into wet ingredients.
- Before adding blueberries cover them in flour by tossing freshly washed blueberries in bowl with flour. ( This helps keep the blueberries from all falling to the bottom.
- Carefully fold blueberries into batter.
- Bake at 350° for 40 to 50 mins or until cooked all the way through.
Lemon Glaze
While bread is baking mix powdered sugar and lemon juice in stand mixer on high for 1 to 2 mins. Put in piping bag and wait for bread to cool before coating the top. Add lemon zest to top of glaze.
