Friday, November 12, 2010

Lemon Blueberry Bread

This bread is probably the best way to remember summer. Now that it's getting cold out, I'm missing summer a lot. It's even going to snow tomorrow! Warm baked bread takes me away from that for a little bit :)

This bread is pretty easy to make. I've made it before, but the first time it didn't go so well. If you make it, make sure to leave the bread in the pan for at least 20 minutes! Last time I left it in there for 5 minutes and tried to get it onto the cooling rack and it fell apart! But this time it stayed together. If you are going to make it, don't be afraid for the bread to get soggy from the glaze. The more glaze, the better.

Lemon Blueberry Bread
recipe from Joy of Baking

1 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, room temperature
3/4 cup granulated sugar
2 large eggs
1/2 teaspoon vanilla extract
1 tablespoon grated lemon zest (outer yellow skin of the lemon)
1/2 cup milk
1 cup blueberries (can be frozen or fresh. I used frozen)
Lemon Glaze:
1/4 cup granulated sugar
2 tablespoons fresh lemon juice

For the bread: Preheat oven to 350 Degrees F and place the oven rack in the center of the oven. Butter (or spray with a nonstick vegetable spray) the bottom and sides of a 9 x 13 loaf pan.

In separate bowl, whisk together the flour, baking powder, and salt.

In a bowl with an electric mixer, beat the butter until softened (about 1 minute). Add the sugar and continue to beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of bowl as needed. Beat in the vanilla extract and lemon zest. With the mixer on low, add the flour mixture (in 3 additions) and the milk (in 2 additions) alternately, starting and ending with the flour. Mix only until combined. Gently fold in the blueberries.

Scrape the batter into the prepared pan and bake for about 55-65 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.

Meanwhile, in a small saucepan, bring the 1/4 cup sugar and the 2 tablespoons of lemon juice to a boil, stirring until the sugar dissolves.

When the bread is done, remove from oven and place on wire rack. Pierce the hot loaf all over with a wooden skewer or a toothpick and then brush the top of the loaf with the hot lemon glaze. Cool the loaf in the pan for about 30 minutes then remove from pan and let cool completely on wire rack.

Makes 1 loaf.


  1. How pretty!!

    I'll have to try this! My Mom loves lemon and blueberry bread.. So mixing the two I bet is delicious!

  2. Oh this looks so good, with some honey butter...yummmers

  3. This look absolutely wonderful and delicious! gloria

  4. Sounds delish - brings back fond memories of summer!

  5. That looks moist and delicious. I was looking at a lemon and raspberry bread this week. Thanks for being loyal and sharing each week at the Sweet Sunday blog party!

  6. Hooray for Minnesota!! Thanks for finding me--I have such issues finding other Minnesota bloggers. And I totally agree on the cute winter clothes. I was running errands yesterday in my cute knee-high boots, fleece sweater, pouffy vest and snow hat.

    Super excited to add you to my reader. I just (as in yesterday) started baking, and I need serious help! It looks like you've got a lot of awesome recipes. :)

  7. Yay another MN blogger!! Awesome, thanks for the comment :-) I looove lemon blueberry bread..I highly recommend adding in some poppy turns out delish! :o) Keep in touch!

  8. That bread looks yummy


  9. Ohh this looks like the perfect pick-me-up pud when it is all cold and rainy outside. Gorgeous :)