Lemon Blueberry Bread With Lemon Glaze Recipe
A Springtime Treat
As I await spring's arrival, my thoughts have turned to citrusy baked goods. This lemon and blueberry loaf with a simple lemon glaze on top is one of my favorite recent creations. Both the ingredients and the preparation are simple. You don't even need a mixer for this recipe; a hand whisk is all you need.
Lemon and Blueberry: The Perfect Combination
After seeing a similar recipe on a baking show, I was determined to make this loaf. The lemon and blueberry combination is perfect; I love how they go so well together. The sour lemon and the sweet blueberries complement each other so pleasantly.
Tips for Making a Smooth Glaze
I was amazed by how just two ingredients are sufficient to make a smooth lemon glaze. Some recipes also call for vanilla extract, but I decided to omit this ingredient. To get the correct texture, make sure to add the lemon juice little by little. It's amazing how only a small amount of liquid can turn the sugar into a paste. The moment the icing sugar combines thoroughly with lemon juice, you should stop adding it. Too much lemon juice will make the glaze runny and loose.
I was delighted with this bread. The texture was just right; it didn't crumble as I cut it, and the blueberries stayed perfectly where they should. By the way, you can mix the blueberries with a little bit of flour before combining them into the mixture. It helps the blueberries from sinking to the bottom. Enjoy this loaf with a cup of coffee or tea. I hope you and your family will enjoy this treat as much as we do!
For the bread mixture:
- Lemon zest (I grated 3 lemons) make sure wash lemons before grating
- I cup blueberries (washed and drained)
- 2 large eggs, room temperature
- 2 cup self-raising flour or all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup half-and-half
- 1/3 cup vegetable or canola oil
For the lemon glaze:
- 2-3 tablespoons freshly squeezed lemon juice
- 1 cup icing sugar
- Preheat oven to 350º F. Line a loaf baking pan with a parchment or baking paper, then set aside.
- In a large mixing bowl, combine the sugar and the lemon zest. Use a whisk to combine evenly.
- Combine the eggs into the mixture and continue mixing them.
- Add the half-and-half, vanilla extract, and vegetable oil into the mixture. Mix the ingredients thoroughly.
- In a medium bowl, sieve the flour, baking powder, and salt.
- Gradually add the flour mixture into the wet mixture. Mix to combine.
- Add the blueberries into the mixture. Use a spatula and mix to combine.
- Pour the mixture into the prepared baking pan.
- Bake the bread for 1 hour or until the toothpick inserted comes out clean.
- Place the bread on a cooling rack. Let it cool completely before glazing and decorating.
- For the lemon glaze: In a medium bowl, combine the icing sugar and lemon juice. Use a whisk to mix until becomes a smooth paste.
- Pour the lemon glaze on top of the bread. Let the glaze set for 30-45 minutes before cutting. Cut the lemon into a thin-sliced and put on the glaze for a simple decoration. (You can also put edible flowers.)
- Serve the bread with a cup of coffee or tea.
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