Lemon Blueberry Bread is perfectly sweet, moist and delicious. Perfect to enjoy in the morning with coffee or tea, or even as a light dessert. Bursting with blueberries, and lemon flavor in every bite. This is definitely a bread that can be enjoyed as a cake because of its sweet dense cake like texture.
I love fall apples and local orchards. Each year I make a point to visit the one closest to our house and offer my support to their farm. The people who run the farm are very generous and do a yearly pumpkin maze for the youngsters and allow the schools to bring bus loads of kids our to pick a pumpkin and enjoy themselves.
I am fortunate that our local orchard also sells blueberries and cranberries. Making sure that I stock up on both for the upcoming holidays.
In the fall I always buy a 5 lb box of blueberries to keep in the freezer and pull out to use all winter and spring. There seems to be a huge difference between these and the bags I have bought in the grocery store. They are much larger and hold up to baking extremely well.
Plus supporting my local farms is always a good thing.
This bread is great for breakfast, dessert or a delicious gift. It also freezes well for up to three months, to be pulled out when needed.
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon grated lemon zest
- 1 cup fresh blueberries
- 1/2 cup unsalted butter, room temperature or 1/2 cup Coconut Oil
- 3/4 cup granulated white sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup milk
- 2 tablespoons granulated white sugar
- 1 tablespoon fresh lemon juice
- Powdered sugar for dusting
- Heat oven to 350 degrees and spray loaf pan with baking spray.
- In a large bowl blend four, baking powder, salt and lemon zest.
- In a small bowl place blueberries and 1 tablespoon of flour, stir to coat blueberries.
- In mixing bowl blend butter or coconut oil and add sugar, then add eggs one at a time and then vanilla.
- While mixer is running, alternate between adding flour mixture and milk, ending with flour.
- Scrape down sides and gently add 1/2 of the blueberries to mixing bowl and blend by hand.
- Pour batter into prepared loaf pan and pour remaining blueberries over top gently smoothing into batter.
- Place in oven for one hour.
- Add lemon juice and 2 tablespoons of sugar in a small bowl and blend until sugar dissolves.
- Once you remove bread from oven, poke holes in top of bread using skewer, or a sharp knife. This will allow sugar glaze to seep down through bread.
- Pour glaze over top.
- Let rest for 30 minutes before removing from pan.
- Sprinkle powdered sugar over top of bread.
- Keep in Refrigerator or Freeze