Blueberry Lemon Bread

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This moist Blueberry Lemon Bread is made with fresh blueberries, bright lemon zest, and a sweet homemade lemon glaze. A treasured vintage recipe from my grandmother's hometown that's perfect for breakfast, brunch, or dessert.

Course Baking, Breakfast

Cuisine American

Diet Vegetarian

Prep Time 30

Cook Time 55

Servings slices

Calories 284kcal

Author Lise Sullivan Ode

Ingredients

1 cup granulated sugar
1/2 cup salted butter
2 large eggs
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup whole milk
2 teaspoons grated lemon rind (from 2 lemons) optional
1 cup blueberries dredged in 2 tablespoons flour

Glaze

1/3 cup sugar
3 tablespoons lemon juice

Instructions

Cream butter, gradually add sugar, and egg one at the time, beating well. Add flour, salt, baking powder alternating with milk. Stir in lemon rind. Fold in dredged blueberries and bake in greased 9 x 5 x 3 loaf pan.
Bake in 350 degree preheated over for 55 minutes or until toothpick inserted in middle comes out clean. Allow to cool in pan for 10 minutes, remove and add glaze. To cook glaze combine 1/3 cup sugar and 3 tablespoons of lemon juice in sauce pan and bring to boil stirring until slightly thickened, about 3 minutes. Puncture top of bread in several places and with pastry brush or spoon put hot blaze on bread until all is used. It will usually take several brushes before all the glaze is used.
Store the bread tightly covered at room temperature for up to 24 hours. After that, refrigerate it for up to 1 week. Let it come to room temperature before serving, or warm individual slices for a few seconds in the microwave.
This bread freezes well. Wrap the cooled loaf tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight at room temperature before serving.

Notes

To make this bread gluten free, substitute an equal amount of your favorite gluten-free all-purpose flour blend that contains xanthan gum.

Nutrition