Thursday, October 16, 2014

Blueberry Lemon Bread

We have had to make room in our freezer for all the fish we've been catching lately... which means finding ways to use up everything else that's in there! We have a bunch of blueberries (taking up valuable fish room) in the freezer from my parents trip to Washington this summer. Mom and Dad actually went to a place where you hand-pick the blueberries from bushes by the bucket! They brought the blueberries home and then vacuum-sealed them so we could enjoy them anytime of the year...

Well it looks like that time of year is NOW! Since I love blueberries in my baked goods, I decided to use my fresh-frozen Washington berries to make a batch of Blueberry Lemon Bread.

I have had plenty of blueberry muffins, cakes, and pancakes... but there is something about a slice of warm, sweet blueberry bread topped with a little butter that takes my tummy to a happy place. The lemon flavor really shines through in this recipe; the hint of lemon tartness cuts through the sweetness of the berries perfectly. And the lemony-sugary glaze...Yum!! Don't skip the glaze! This Blueberry Lemon Bread is incredibly moist and flavorful, it will definitely be a crowd-pleaser!

Blueberry Lemon Bread
recipe from
makes 1 8x4-inch loaf pan

1/3 cup butter, melted
3/4 cup white sugar
1 lemon, juiced
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk (I used almond milk)
2 tablespoons lemon zest
1 cup fresh blueberries

Glaze - 
2 tablespoons lemon juice
1/4 cup white sugar

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x4-inch loaf pan.

In a medium bowl, mix flour, baking powder and salt together and set aside.

In a large bowl, cream the butter and 1 cup sugar until light and fluffy. Add eggs, beating well after each addition. Mix in the juice of 1 lemon. Add the flour mixture, alternating with the milk. Fold in the lemon zest and blueberries. Pour into prepared pan.

Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.

For the glaze, combine 1/4 cup sugar with 2 tablespoons lemon juice. Drizzle over bread while still warm.

Tip:  Let the bread sit in the pan for 20 mins. or until cooked down and glaze has hardened.

Great for breakfast, brunch, or even dessert!

Maybe it has something to do with the fact the Washington blueberries used in this batch were hand-picked with love, but this blueberry bread is GOOD STUFF.... 

- Janel

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