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Blueberry Lemon Bread

A bright, cheery bread, perfect for afternoon tea on a sunny spring day!
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Prep Time 15 minutes
Cook Time 1 hour
Servings: 12 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 225
Ingredients Equipment Method

Ingredients
  

  • 75 g Butter, (softened)
  • 200 g granulated sugar
  • 2 eggs
  • 1 tsp lemon zest
  • 170 g all purpose flour
  • 2 tsp lemon juice, freshly squeezed
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 120 ml milk
  • 120 g blueberries
Glaze
  • 125 g Powdered Sugar
  • 3 tbsp lemon juice, freshly squeezed

Equipment

  • loaf pan

Method
 

  1. Preheat your oven to 170°C (350°F). Grease and line your baking pan with parchment paper and set aside.
  2. In a small bowl, mix the dry ingredients. Set aside.
  3. In the bowl of a mixer, cream the butter and sugar together.
  4. Add the eggs, one at a time, scraping down the sides after each addition.
  5. Add the lemon juice and zest and mix until combined.
  6. Add the dry ingredients in 3 additions, alternating with the milk.
  7. Toss the blueberries in a bit of flour and make sure that they are thoroughly covered. Fold gently into the batter.
  8. Pour into the loaf pan and bake for one hour . Transfer to a cooling rack. Let cool for 10 minutes before removing from the pan. Let rest until entirely cool.
Lemon Glaze
  1. When the bread is cooled, mix the powdered sugar and lemon juice together with a whisk until there is no chunks and it is completely smooth.
  2. Drizzle over the loaf of bread and serve!