Servings: 8 people (makes 1 loaf) Blueberry Bread Ingredients: 1 1/2 cups all-purpose flour, plus 1/2 Tbsp to dust blueberries 1 1/2 tsp baking powder 1/4 tsp salt 1/4 cup whole milk, room temperature Zest of 1 large lemon, about 1 1/2 tsp, divided (reserve 1/2 tsp for the glaze) 6 Tbsp unsalted butter, softened 3/4 cup granulated sugar 2 large eggs, room temperature 1 tsp vanilla extract 1 1/2 cups blueberries, rinsed and patted dry Lemon Glaze Ingredients: 1 cup powdered sugar 1 1/2 to 2 Tbsp freshly squeezed lemon juice, or to reach desired consistency 1/2 tsp reserved lemon zest
How to Make Blueberry Bread: Preheat oven to 350°F. Butter a 6 cup (8 1/2 by 4 1/2 bread loaf pan) then dust with flour, tapping out the excess flour. In a medium mixing bowl, whisk together: flour, baking powder, and salt. Set aside. In a large mixing bowl,
cream together butter and half of the granulated sugar on medium/high speed until combined then add the remaining sugar and beat for 2 minutes. Beat in eggs, vanilla extract, and 1 tsp lemon zest and mix until well incorporated. Add flour mixture in 2 parts, alternating with the milk and mixing on medium/low
speed just until incorporated with each addition. Scrape the sides of the bowl with a spatula as needed. In a small bowl, toss blueberries with 1/2 Tbsp flour then fold them into the batter just until incorporated. Spread the batter into your prepared pan and bake for 50-60 min at 350°F until golden on top and a toothpick inserted into the center comes out clean.
Let cool in pan for 10-15 minutes then run a cake release tool or knife around the edges and transfer the loaf to a wire rack to cool completely before glazing. To Make the Lemon Glaze:
After your bread is fully cooled, in a separate bowl, stir together powdered sugar, lemon juice, and reserved 1/2 tsp lemon zest. Stir until smooth. It should have a drizzling consistency. Add more lemon juice to thin it out or powdered sugar to make it thicker.