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Blueberry Lemon Bread

A bright, cheery bread, perfect for afternoon tea on a sunny spring day!
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Course: Breakfast, Dessert
Cuisine: American
Keyword: blueberries, Lemon, Quick Bread
Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 12 servings
Calories: 225kcal

Equipment

  • loaf pan

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

Instructions

  • Preheat your oven to 170°C (350°F). Grease and line your baking pan with parchment paper and set aside.
  • In a small bowl, mix the dry ingredients. Set aside.
  • In the bowl of a mixer, cream the butter and sugar together.
  • Add the eggs, one at a time, scraping down the sides after each addition.
  • Add the lemon juice and zest and mix until combined.
  • Add the dry ingredients in 3 additions, alternating with the milk.
  • Toss the blueberries in a bit of flour and make sure that they are thoroughly covered. Fold gently into the batter.
  • 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

  • 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.
  • Drizzle over the loaf of bread and serve!
Tried this recipe?Mention @mysecretconfections or tag #mysecretconfections!

Nutrition

Calories: 225kcal | Carbohydrates: 40g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 42mg | Sodium: 238mg | Potassium: 50mg | Fiber: 1g | Sugar: 29g | Vitamin A: 217IU | Vitamin C: 3mg | Calcium: 64mg | Iron: 1mg