This moist Lemon Blueberry Bread is studded with juicy blueberries and loaded with lemon flavor. The optional lemon glaze adds more flavor and locks in moisture.
1/2 - 1cupsugarI always use 1/2 cup sugar and it is plenty sweet for us, but you may want more
1 1/2teaspoonsbaking powder
1/2teaspoonsalt
2eggs
1/2cupmilk
1/3cupmelted butter
1teaspoonvanilla
Zest and juice of one lemon
1 1/4cupsfresh blueberriesdivided
GLAZE:optional
1cuppowdered sugar
2tablespoonslemon juice
1tablespoonbuttersoftened
Instructions
Preheat oven to 350 degrees F. Grease a 8x4" loaf pan, set aside.
BREAD: In a large bowl combine the all purpose flour, sugar, baking powder and salt. Make a well in the center and add in the eggs. Lightly beat eggs in the well. Add in the milk, melted butter, vanilla, zest and lemon juice. Fold in 1 cup of blueberries. Transfer to prepared pan. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes.
GLAZE: In a small bowl combine the powdered sugar, lemon juice and butter. Drizzle over warm bread. Cool completely.
Notes
** If you want to use frozen blueberries, DO NOT thaw or it will discolor your bread.