Lemon Blueberry Bread
The Sweet Lemon Glaze:
- 1 cup Powdered Sugar 🍧
- 1-2 tablespoons Fresh Lemon Juice 🍋
👩🍳 Step-by-Step Instructions:
- Prep Your Oven and Pan: Preheat your oven to 350°F (180°C). Grease an $8 \times 4$-inch or $9 \times 5$-inch loaf pan thoroughly, or line it with parchment paper for easy removal.
- Whisk the Dry Ingredients: In a medium bowl, whisk together the 1 ½ cups of flour, baking powder, and salt. Set aside.
- Mix the Wet Ingredients: In a large bowl, beat the melted butter and granulated sugar together. Whisk in the eggs one at a time, followed by the vanilla extract, fresh lemon juice, and lemon zest until smooth.
- Combine Into a Smooth Batter: Alternate adding the dry flour mixture and the milk into the wet ingredients, stirring gently with a spatula just until combined. Be careful not to overmix, or the bread can become dense!
- The Blueberry Secret: In a tiny bowl, toss your fresh blueberries with 1 tablespoon of flour until coated. This crucial step stops the berries from sinking straight to the bottom of your loaf pan! Gently fold the floured berries into the batter.
- Bake to a Golden Brown: Pour the batter into your prepared loaf pan. Scatter a few extra blueberries over the top surface. Bake for 50 to 55 minutes, or until the top is golden-brown and a toothpick inserted into the center comes out clean.
- Cool and Glaze: Let the bread cool in the pan for 10 minutes, then transfer it onto a wire rack to cool completely. In a small bowl, whisk the powdered sugar and lemon juice together until smooth.
- Slice and Serve: Replicating the stunning presentation in , drizzle the white icing in tight zig-zag ribbons completely across the top of the cooled loaf. Slice into thick wedges using a serrated knife, arrange on a wooden serving board alongside a bowl of fresh fruit, and enjoy with a hot mug of coffee! ☕
