Recipes: Blueberry Bread with Lemon Glaze

• Prep Time:15 minutes
• Cook Time:75 minutes
• Serves:20

 

Tagged:
blueberry bread with lemon glaze, breakfast, fresh blueberries, lemon juice, lemon zest,

This delicious tea bread has a moist pound cake-like texture and tangy-sweet lemon blueberry flavor. Wonderful hot out of the over, but even better when cooled to room temperature. To ensure easy removal from pans, spray bread pans lightly with cooking spray, line bottom and sides (hanging over) with parchment or foil and spray lightly again with cooking spray before filling with batter. This recipe makes 2 loaves. Enjoy one and freeze the other for later, if you can!

 

Foodie Byte

For added lemon glaze flavor, slice tea bread and slightly shingle on serving plate before topping. Drizzle glaze generously over top, sides and partially exposed slices.

Ingredients

1 1/2 sticks butter, softened
2 cups sugar
4 large eggs
1 tablespoon fresh grated lemon zest
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
3 cups fresh blueberries
1 cup confectioner’s sugar
1/2 cup sugar
1/4 cup fresh squeezed lemon juice

Preparation

Preheat oven to 325°F.
Butter or spray 2 regular-size loaf pans (approximately 9”x4 ½”) and line with parchment.
Using an electric mixer, cream butter and 2 cups sugar until light and fluffy.
Add eggs, one at a time, until fully blended.
Add lemon zest and mix until blended.
In a separate bowl, combine flour, baking powder and salt.
Add dry ingredients to butter mixture, alternating with milk, until fully blended.
Fold in blueberries; pour batter into prepared pans.
Bake uncovered for 60 to 75 minutes, or until golden brown on top and toothpick inserted in center comes out clean.
Meanwhile, combine confectioner’s sugar, ⅓ cup sugar and lemon juice in bowl and whisk to blend.
Remove loaves from pans, drizzle generously with lemon glaze.

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