Blueberry Lemon Bread with Lemon Glaze
- 2 cups all-purpose flour + 1 tbs., divided
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup oil
- 2 tsp vanilla extract
- 2 eggs
- 1 cup sugar
- 1 cup plain Greek yogurt, or sour cream
- Juice and zest of 1 lemon
- 1 cup blueberries
- 3/4 cup confectioners sugar
- 1-2 tbs. fresh lemon juice
- Preheat oven to 350 degrees. Spray a 9x5 loaf pan with cooking spray, and set aside.
- In a small bowl, toss the blueberries with the 1 tablespoon of flour and set aside. This will help prevent the berries from sinking in the batter.
- In a large bowl, whisk together the remaining flour, baking powder, and salt. Set aside.
- In a separate bowl, mix together the oil, vanilla, eggs, sugar, Greek yogurt (or sour cream), lemon zest and juice.
- Combine the wet and dry ingredients, just until smooth. Do not overmix or your bread will come out tough.
- Lightly fold the blueberries into the batter.
- Pour batter into prepared loaf pan and bake for 50-60 minutes, or until an inserted toothpick comes out clean.
- Once bread is finished, remove from oven and allow to cool for about 10 minutes in the loaf pan. Remove bread from the loaf pan and transfer to a wire rack to cool completely.
- Once bread has cooled, whisk together the confectioners sugar and 1 tbs. of lemon juice well, to start. 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.
- Using a spoon, drizzle the glaze on top of the bread. Glaze should harden up a little after 15-20 minutes.
If bread begins to brown too much on top while baking, tent with aluminum foil. You may need to use it for the last 10-15 minutes of baking.
Store in an airtight container on the counter for up to five days, or bread will freeze well for up to two months.
Photo & Recipe by Live Well Bake Often