BLUEBERRY LEMON BREAD WITH LEMON GLAZE RECIPE
This
Blueberry Lemon Bread is super moist, easy to make, and topped with a delicious
lemon glaze. Perfect for breakfast or dessert!
Prep
Time : 15 mins
Cook
Time : 1 hour
Total
Time : 1 hour 15 mins
Servings : 1 loaf
INGREDIENTS
Blueberry Lemon Bread
·
2
cups (250 grams) all-purpose flour (spooned & leveled)
·
2
teaspoons baking powder
·
1/2
teaspoon salt
·
1/2
cup (120 ml) oil coconut, vegetable, or canola
·
1
cup (200 grams) granulated sugar
·
1
cup (230 grams) sour cream or plain Greek yogurt
·
2
large eggs
·
2
tablespoons (30 ml) fresh lemon juice
·
Zest
of 1 lemon
·
2
teaspoons vanilla extract
·
1
cup (150 grams) blueberries + 2 teaspoons all-purpose flour
Lemon Glaze
·
1
cup (120 grams) confectioners sugar
·
2
tablespoons (30 ml) fresh lemon juice use more or less as needed
INSTRUCTIONS
1.
Preheat
oven to 350 degrees. Spray a 9x5 loaf pan with nonstick cooking spray and set
aside.
2. In
a large bowl, whisk together the flour, baking powder, and salt. Set aside.
3.
In
a separate bowl, mix together the oil, sugar, sour cream, eggs, lemon juice,
lemon zest, and vanilla extract until fully combined. Add the dry ingredients
to the wet ingredients and mix until just combined.
4. In
a separate bowl, toss the blueberries with the 2 teaspoons of flour. Then, fold
the blueberries into the batter.
5.
Pour
the batter into the prepared loaf pan and bake for 50-60 minutes or until a
toothpick inserted into the center comes out clean. If needed, cover loosely
with foil for the last 10-15 minutes of baking to prevent excess browning.
6.
Remove
from the oven and allow to cool for about 20 minutes in the loaf pan. Carefully
remove from the loaf pan and transfer to a wire rack to cool completely.
To make the glaze
1. Once
the bread has cooled, whisk together the confectioners' sugar and lemon juice.
Start with two tablespoons of lemon juice and whisk well. If your mixture is
too thick, slowly add up to one more tablespoon of lemon juice. You want the
glaze to be thin enough to drizzle, but thick enough to set up on the bread. If
the glaze is too thin, add more powdered sugar as needed.
2.
Using
a spoon, drizzle the glaze on top of the bread and spread it around. The glaze
should harden up a little more after about 15-20 minutes.
NOTES
· Store
in an airtight container at room temperature or in the refrigerator for up to
four days. Bread will freeze well for up to three months, thaw overnight in the
refrigerator, and bring to room temperature before serving.
Recipe
from livewellbakeoften.com
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