Blueberry Lemon Bread with Lemon Glaze! My favorite place in the world is my parent s vacation house in Pamlico County. Everything there moves at a slower, easier pace. Cell phone service is limited, making it the perfect place to escape, to unplug, to just be still for a precious few days something Garrett and I are craving these days. We were able to escape the busy life in Durham and head east to Pamlico County over Memorial Day. We had a wonderful, relaxing weekend and I was thrilled that my brother was able to join us. His firefighting schedule makes it hard for him to get away for weekend trips, so it s always a special treat to have him with us.
At the river house, the hardest questions are the best kind to answer. Should we go on the boat before or after lunch? (Both.) Do I have time to read an entire book today? (Yes.) Should I work on my sun tan? (Obviously.) Is it too early for a margarita? (Never.) Should we make lemon blueberry bread? (Definitely.)
As you ve learned by now, I love feeding my family. And I love it even more at the coast house when I have plenty of time to test new recipes and a crowd of folks ready and willing to be my taste testers! My brother isn t overly fond of sweets (what? I know.), but he usually loves anything with fresh fruit, so I m always on the lookout for not-too-sweet treats that I can make that I know he will enjoy.
This blueberry lemon bread with a light lemon glaze hits the nail on the head perfectly, and it got a thumbs up from everyone who tried it. The light lemon flavor cuts down on the sweetness and the blueberries add a fresh pop of flavor in each bite. Don t let the recipe list scare you away. I m sure you have most of the ingredients in your pantry and you ll be able to whip this up with your stand mixer or an electric mixer!
You ll love this for breakfast, dessert, or a late afternoon snack. Enjoy! Print Blueberry Lemon Bread with Lemon Glaze Author: Jessica Wood Recipe type: Bread Prep time: 15 mins Cook time: 1 hour Total time: 1 hour 15 mins Serves: 6 Not too lemony, not too sweet - this easy blueberry lemon bread is a perfect breakfast, brunch, or afternoon treat. Ingredients ½ cup butter, softened 1 lemon (zest and juice) ¾ cup sugar (plus additional for dusting) 3 eggs, room temperature 1 tsp vanilla 2 cups all purpose flour 2 tsp baking powder ½ tsp baking soda ¼ tsp salt ½ cup plain greek yogurt 1 pint fresh blueberries (frozen will work fine too) 1 cup powdered sugar 2 tbsp whole milk or heavy cream 1 tsp lemon juice
Instructions 1. Preheat oven to 350 and generously spray a loaf pan with cooking spray. 2. Using a stand mixer or hand mixer, cream together softened butter, lemon zest, and sugar until light and fluffy. Add eggs, vanilla, and juice of one lemon, beating on medium speed until everything is well incorporated. The batter will be very thin at this point. 3. In a separate bowl, whisk together the all purpose flour, salt, baking soda, and baking powder. 4. To your wet ingredients, you will add your flour and greek yogurt in steps. Start by adding about ¾ a cup of your flour mixture to the wet ingredients, beating just until incorporated. Then add ¼ cup of the greek yogurt, beating just until incorporated. Follow with another scoop of flour, the rest of your greek yogurt, and then the remaining flour. 5. Once everything is just combined (be careful not to over mix), remove the bowl from your stand mixer and gently stir in your blueberries by hand. 6. Pour the bread mixture into your loaf pan and lightly sprinkle top with additional sugar. 7. Cook for about 1 hour or until a toothpick inserted into the bread comes out mostly clean. Depending on your oven, your cooking time may vary. I recommend checking the bread at around the 50 minute mark. 8. Remove from the loaf pan as soon as the bread is cool enough to touch and let it cool on a rack. 9. Make your glaze by mixing the powdered sugar, lemon juice, and milk in a bowl until smooth. I use a glass measuring cup for this to make for easy mixing and pouring. 10. Pour over bread while still warm from oven. 11. Let cool, slice, and enjoy! Notes The bread is perfect without the glaze, but the sweet lemon glaze adds a little something extra. If you opt to glaze your bread, be sure to store it in the refrigerator. Unglazed bread will be fine wrapped tightly on the counter. Psst. I adapted this recipe from the Country Cook s recipe for strawberry bread one of my favorite treats to give away or take to a breakfast gathering.