It’s the middle of February and while it has been a particularly mild winter, the skies are still dreary and the trees are still all dead. I typically consider myself to be more of a Winter person, but this week I found myself craving warm weather and Summer flavors. I couldn’t change the temperatures so I made my way to the kitchen to make one of my favorite Summer treats; Blueberry Lemon bread.
This recipe is by far the best I have ever had. I took it to a photo exhibition that I was attending and it was a hit. I had to scramble just to get a piece of it for myself. The best part though is how easy it is and how many of the ingredients I already had in my pantry. Here’s the recipe:
Easy Blueberry Lemon Bread with Lemon Glaze
serves : 11
prep time: 20 minutes
cook time: 60 minutes
total time: 1 hour 20 minutes
- 2 cups of all purpose flour + 1 tablespoon
- 2 teaspoons of baking powder
- 1/2 teaspoon of salt
- 1/2 cup of oil (coconut, vegetable, or canola work well)
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 cup granulated sugar
- 1 cup plain greek yogurt
- zest and juice of 1 lemon
- 1 cup blueberries plus garnish
- 3/4 cup confectioners sugar
- 1-2 tablespoons fresh lemon juice
- Preheat the oven to 350 degrees Fahrenheit. Coat a 9×5 loaf pan with butter and dust with flour and set aside.
- In a small bowl, toss the blueberries with 1 tablespoon of flour and set aside. This will keep the blueberries from sinking to the bottom of your bread, creating a more even distribution
- In a large bowl, whisk together 2 cups of flour, 2 teaspoons of baking powder and 1/2 a teaspoon of salt. Set aside.
- In another bowl, mix together oil, vanilla, eggs, sugar, greek yogurt, lemon zest and lemon juice.
- Combine your wet and dry ingredients, just until smooth, being careful not to over-mix. Over-mixing will cause your bread to become dense and tough.
- Lightly fold in blueberries.
- Pour your batter into your prepared baking pan. Bake for 50-60 minutes, just until a wooden toothpick comes out clean. You may need to cover lightly with aluminum foil for the last 10-15 minutes to prevent the top from becoming too brown.
- Allow your bread to cool for about 10 minutes in the loaf pan before transferring it to a cooling rack to cool completely.
- Once your bread is cool, whisk together your confectioners sugar and fresh lemon juice. I like to start with 1 tablespoon and add the second as I need it. Sometimes it may require up to 1 additional tablespoon of lemon juice. You want your glaze to be thin enough to drizzle of your bread while still being thick enough to set up as it dries.
- Drizzle with spoon over your bread and allow to harden for 15-20 minutes. Garnish with blueberries.
If I plan to take my bread to an event or party, I like to slice it before I drizzle and garnish. I will also remove the two end pieces. It means I have two fewer servings, but it makes it a little prettier.
I hope you enjoy this treat as much as I do!