Whenever I want to make a special treat, I make this Lemon-Glazed Blueberry Bread. It’s good for brunch or a snack and I have even made this for my mother on Mother’s Day! It is so tender and flavorful and beautiful! Because of the lemon zest and glaze, it tastes even better the next day, so you can make it ahead. Package it pretty and it makes a thoughtful gift.
1 1/2 c. all-purpose flour
1 tsp. baking powder
1/4 t. salt
6 T. unsalted butter, at room temperature
3/4 c. sugar
2 large eggs
1/2 t. vanilla
1 T. grated lemon zest
1/2 cup milk
1 cup fresh blueberries
3/4 c. powdered sugar
2 T. fresh lemon juice
Preheat oven to 350°. Spray a 9 x 5 x 3″ inch loaf pan with non-stick spray.
In a separate bowl, combine the flour, baking powder and salt. Set aside.
Using an electric mixer, cream the butter until softened. Add the sugar and continue to beat until light and fluffy. Add in the eggs, one at a time. Continue beating until light and fluffy. Add in the vanilla extract and lemon zest. With the mixer on low speed, add in the flour mixture and milk alternately in small amounts, ending with the flour. Mix just until combined. Do not over-mix or the bread will be tough. Gently fold in the blueberries being careful not to break them as you stir.
Pour the batter into the sprayed pan and bake for about 55 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.
Meanwhile, in a small bowl, whisk the powdered sugar and lemon juice together until all blended. Allow loaf to cool for about 10 minutes, remove from pan and drizzle the glaze over top. Allow the glaze to set before packaging or cutting into the loaf.