A few weeks ago, our next door neighbors gifted us with some leftover cupcakes they had. They were from a local bakery and all were delicious, but one flavor was the winner in our house – the lemon ones.
So much so, that after they were gone, my husband commented, “You should bake something with lemon next.”
We had some leftover blueberries that were asking to be eaten/used, I was immediately excited to try a lemon blueberry loaf. Quick breads are so easy (and quick!) and this recipe also became a hit in our house. We’ll be making it again.
Here’s what you need:
For the bread:
- 1/3 cup butter, melted
- 1 cup sugar
- 3 Tablespoons fresh lemon juice
- 2 Tablespoons lemon zest
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup buttermilk
- 1/4 cup water
- 1 cup blueberries (I used fresh ones that I had on hand)
For the glaze:
- 3 Tablespoons unsalted butter; melted
- 1 cup powdered sugar
- 1/2 teaspoon pure vanilla extract
- 2 Tablespoons fresh lemon juice
Here’s what you do:
- In a large bowl, mix the butter with the sugar, lemon juice, zest and eggs.
- Combine the flour, baking powder and salt; stir about half into egg mixture. Then add milk and water, mix unit combined. Then add in remaining flour+baking powder+salt mixture. Mix until combined but do not overmix!
- Gently fold in blueberries.
- Transfer to a greased 9×5″ loaf pan.
- Bake at 350° F for 60-65 minutes or until a toothpick inserted in the center comes out clean.
- Once cool, make the glaze. Combine all ingredients for glaze and whisk well. Drizzle over cooled loaf.