Breakfast for 8
Blueberry Lemon Bread
Lemon-scented batter filled with blueberries bakes into a moist loaf finished with a bright powdered sugar glaze.
$0.66per serving $
60 minstart to table
8servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup whole milk
- zest of 1 large lemon
- 6 tbsp unsalted butter
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups blueberries
- 1 cup powdered sugar
- 1 3/4 tbsp freshly squeezed lemon juice
- 1/2 tsp reserved lemon zest
Steps
- Heat the oven to 350 F and grease a 9-by-5-inch loaf pan with butter for 5 minutes.
- Whisk the flour, baking powder, and salt in a medium bowl for 2 minutes.
- Beat the remaining butter, sugar, eggs, vanilla, milk, and lemon zest in a large bowl for 5 minutes.
- Stir the dry mixture into the wet mixture, fold in the blueberries, and spread the batter in the pan for 5 minutes.
- Bake at 350 F for 35 minutes, until a toothpick comes out clean and the center is firm.
- Whisk the powdered sugar, lemon juice, and reserved zest, drizzle it over the cooled bread, and rest for 8 minutes.
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