Lemon Blueberry Bread...

6:50 pm - 60 degrees - lightly scattered clouds...

This is a new family favorite. Moist, flavorful, delicious, and can be served for breakfast, snack, or dessert. I also love to make it in patterned bundt pan.

~ Lemon Blueberry Bread ~

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1/3 cup unsalted butter (melted)

1 cup granulated sugar

2 eggs

1/2 teaspoons vanilla extract

2 teaspoons fresh grated lemon zest

2 tablespoons fresh lemon juice

1/2 cup milk

1 cup fresh or frozen blueberries

1 tablespoon all-purpose flour

~ Lemon Glaze ~

2 table spoons butter (melted)
1/2 cup powdered sugar
2 tablespoons fresh lemon juice
1/2 teaspoon vanilla extract

Instructions:

Preheat oven to 350 degrees and line a 9" x 5" loaf pan with parchment paper or a bundt pan lightly greased with butter.

In a medium bowl, whisk the flour, baking power and salt, and set aside.

In a separate bowl, using an electric mixer, blend together the melted butter, sugar, eggs, vanilla, lemon zest, and lemon juice. Mix until well combined.

While slowly mixing, alternately add in the flour mixture and milk - add some flour, then some milk, then the rest of the flour, then the rest of the milk. Stop mixing as soon as its just combined.

In a small bowl toss the blueberries and 1 Tbsp flour. If using fresh blueberries, rinse the berries off, so they have a bit of moisture on them so the flour will stick. This flour coating will help prevent the blueberries from sinking to the bottom of your mixture while baking.

Add the flour coated berries to the batter and gently, but quickly, fold the berries into the mixture.

Immediately pour batter into prepared pan and bake for 55-65 minutes, or until a toothpick inserted in the center of the bread comes out clean. Cool bread in the pan for about 30 minutes, then move to a wire cooling rack with a baking sheet below (to catch the glaze you are about to add).

Prepare glaze by simply whisking together the melted butter, powdered sugar, lemon juice and vanilla, then pour glaze over the loaf. Allow to set for a few minutes then enjoy!

Notes:

If baking the day before serving, wrap cooled loaf in plastic wrap and store at room temperature WITHOUT the glaze. Then, mix up and add the glaze the day of serving.

Store leftover lemon blueberry bread at room temperature, or in the fridge in an air tight container for up to 3 days.

Fresh or frozen blueberries work, whatever you have on hand.

You can freeze the bread in an airtight container or ziploc bag for up to 3 months. Thaw in the refrigerator.