This flavorful and delicious treat is perfect for any occasion! It has the perfect amount of zest and sweetness that a lemon 'cake' needs! You can whip this up fairly quickly and take it with you to a brunch, or get together. I love how the colors in this bread came together, and with the shiny glaze, this dessert might even be too pretty to eat!
I sprinkled some extra lemon zest after I added the glaze for even more citrus flavor!
The color of the blueberries was so beautiful against the yellow lemon cake, making for a great presentation.
I am definitely more of a salty than sweet person when it comes to treats. However, I do enjoy sweets when they aren't too dense or heavy! This bread is extremely light and fluffy, with just the right amount of flavors.
I used all natural ingredients to get the flavors in this dessert. I felt that if I used a lemon extract instead of an actual lemon, I wouldn't get that slight sour flavor that balanced out well with the sweetness of the fresh blueberries.
You can always add a little more or a little less blueberries in this dish! I absolutely love anything that has blueberry flavors in it so I added a pretty decent amount!
Prep Time: 10 minutes Serves: 6-8 People
Cook Time: 60 minutes
Total Time: 70 minutes
INGREDIENTS
1 and 1/2 cups All-Purpose Flour
1 tsp. Baking Powder
1 tsp. Salt
1/3 cup Unsalted Butter, melted
1 cup Sugar
2 Eggs
1/2 tsp. Vanilla Extract
3 tsp. Fresh Grated Lemon Zest
2 Tbsp. Fresh Lemon Juice
1/2 cup Milk
1 cup Fresh Blueberries
1 Tbsp. All-Purpose Flour
Lemon Glaze:
2 Tbsp. Butter, melted
1/2 cup Powdered Sugar
2 Tbsp. Fresh Lemon Juice
1/2 tsp. Vanilla Extract
INSTRUCTIONS
Preheat the oven to 350 degrees.
Lightly Grease a 9x5 Loaf Pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set Aside
In a separate medium bowl, mix together the butter, sugar, eggs, vanilla, zest, and lemon juice with an electric mixer until thoroughly combined.
Once the wet ingredients are combined, slowly add in the flour and the milk to them, separately at a time (flour, milk, flour, milk).
In a small separate bowl, rinse the blueberries to give them a bit of moisture. Then add the Tbsp. of flour onto the blueberries and gently toss. (This helps keep blueberries from sinking to the bottom of the loaf pan).
Gently but quickly, fold in the blueberries to the bread batter.
Immediately pour the batter into the greased pan. Bake for 55-60 minutes, until golden brown and a toothpick comes out clean.
Allow the bread to cool in the pan for thirty minutes.
Transfer the bread to a cooling rack, with parchment paper underneath to catch any drippings of the glaze.
In the meantime, mix all of the glaze ingredients together. Pour over the cooled bread. Allow to set a few minutes before serving.
Enjoy!
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