This Blueberry Lemon Bread just screams Spring! It’s refreshing, lemony, tangay, sweet, moist and loaded with delicious, juicy blueberries! You will enjoy this bread for breakfast, dessert, a mid afternoon snack or anytime you are craving something incredibly delicious!
- 2 ½ cups cake flour, sifted and then measured (NOTE: If you are using all-purpose or plain flour, reduce the flour amount to 2 1/4 cups.)
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs, well beaten
- 1 1/2 cups white granulated sugar
- ½ cup vegetable oil
- ½ cup whole milk
- juice and zest of 1 large lemon
- ½ teaspoon pure vanilla extract
- 1 ¼ cups fresh or frozen blueberries tossed with 1 Tablespoon flour
If you are using frozen blueberries, be sure to thaw and then measure.
- Granish: Extra blueberries and lemon zest (optional)
- 1Tablespoon butter
- 2 Tablespoons milk
- 1 3/4 cups confectioner’s sugar, sifted and then measured
- 4 Tablespoons fresh lemon juice
- ¼ teaspoon pure vanilla extract
- Preheat the oven to 350 degrees. Grease and flour a 9×5 loaf pan. In a large mixing bowl combine the flour, baking powder and salt and set aside.
- In a separate mixing bowl, using an electric mixer or whisk, beat the eggs until light and fluffy.
- Add sugar and oil to the eggs and stir using a wooden spoon or whisk. (NOTE: Don’t use an electric mixer for the rest of the mixing.) Over mixing will cause the bread to be tough.
- Slowly add the dry ingredients to the egg mixture, alternating with the milk.
- Add lemon zest, lemon juice and vanilla extract. Gently stir.
- Gently fold blueberries into the batter. Pour batter into the prepared loaf pan. Place in the preheated oven. Bake for 50 minutes to 1 hour or until a toothpick inserted in the center comes out clean. Be careful not to over bake. ( check on the bread after about 40 minutes. If it’s getting too brown, reduce the heat to 325 degrees and continue baking until a toothpick inserted in the middle comes out clean.
- Allow bread to cool completely in the pan on a wire rack before glazing with the lemon icing and slicing.
- Make the icing: Melt butter and milk together in a small saucepan. Pour the hot melted butter and milk over the confectioners’ in a small mixing bowl. Add lemon juice and vanilla extract and whisk well or beat until smooth and creamy. When bread is cooled, take out of pan and place on a wire rack and drizzle icing over bread. Let icing set for about 15 to 20 minutes before slicing. Garnish with fresh blueberries and lemon zest, if desired. Wrap bread in plastic wrap and store in an airtight container. Bread will stay fresh for up to 5 or 6 days.
Do ahead/freeze tip: Bread can be made up a day or two before serving. Actually, I recommend making it up at least a day ahead. It tastes even better because all the flavors have time to soak in along with the delicious lemon icing. The bread will freeze for up to 2 months. Thaw in the refrigerator overnight.
Recipe Note: Blueberry Lemon Muffins: Preheat the oven to 375 degrees and spray a 12-count muffin pan with nonstick cooking spray or line with cupcake liners. Prepare batter as directed above. Fill each cupcake liner to the top with batter and bake for 5 minutes at 375 degrees. Reduce the oven temperature to 350 degrees and continue baking for an additional 10 to 15 minutes or until a toothpick inserted comes out clean. Top with lemon icing. Makes about 12 muffins.