Description
A tender, moist loaf bursting with bright lemon and juicy blueberries, topped with a sweet lemon glaze. Perfect for breakfast, snacks, or dessert, this easy-to-make recipe fills your kitchen with a comforting aroma.
Ingredients
2 cups all-purpose flour
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 tablespoon lemon zest
4 tablespoons fresh lemon juice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups fresh or frozen blueberries
Powdered sugar (for glaze)
1-2 tablespoons fresh lemon juice (for glaze)
Instructions
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
In a large bowl, mix flour, baking powder, baking soda, salt, and lemon zest.
In another bowl, cream butter, granulated sugar, and brown sugar until fluffy.
Add eggs one at a time, beating well after each. Mix in lemon juice.
Gradually add dry ingredients to wet ingredients, alternating with 1/4 cup water.
Fold in blueberries gently by hand.
Pour batter into prepared pan and smooth the top.
Bake for 50-55 minutes, or until a toothpick comes out clean.
Let cool in pan for 10 minutes, then transfer to a wire rack.
While cooling, mix glaze: combine powdered sugar and lemon juice until smooth. Spread over cooled bread.
Notes
Use fresh blueberries for best texture. Freezes well for up to 3 months. Substitute other berries like raspberries or blackberries if desired. For a richer flavor, toast the blueberries in a skillet before folding into batter.
- Prep Time: 15
- Cook Time: 55
- Category: Breakfast
- Method: Baking
- Cuisine: American