Description
This blueberry vanilla bread with a bright lemon glaze is a moist, flavorful treat perfect for breakfast, brunch, or dessert. It’s loaded with juicy blueberries, vanilla, and fresh lemon zest, creating a beautifully balanced sweet and tangy flavor. A simple yet stunning cake that’s easy to make!
Ingredients
For the Bread:
-
1/3 cup butter, melted
-
1 cup white sugar
-
2 eggs
-
1/2 tsp vanilla extract
-
1 1/2 cups all-purpose flour
-
1 tsp baking powder
-
1 tsp salt
-
1/2 cup milk
-
2 tbsp lemon zest, grated
-
1 cup blueberries (fresh or frozen)
-
2 tbsp all-purpose flour (for coating blueberries)
For the Lemon Glaze:
-
2 tbsp fresh lemon juice
-
1/2 cup powdered sugar
Instructions
-
Preheat & Prepare:
-
Preheat oven to 350°F (175°C).
-
Grease an 8×4-inch loaf pan and line the bottom and sides with parchment paper.
-
-
Make the Batter:
-
In a bowl, beat together melted butter, sugar, eggs, and vanilla extract until well combined.
-
In a separate bowl, mix flour, baking powder, and salt.
-
Gradually add the dry ingredients to the wet mixture, alternating with milk, mixing until just combined.
-
-
Add Blueberries & Lemon Zest:
-
Toss blueberries in 2 tbsp flour (prevents sinking).
-
Gently fold in lemon zest and blueberries into the batter.
-
Pour batter into the prepared loaf pan.
-
-
Bake:
-
Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean.
-
Let the bread cool in the pan for 40 minutes, then remove and transfer to a wire rack.
-
-
Prepare Lemon Glaze:
-
In a bowl, whisk together lemon juice and powdered sugar until smooth.
-
Drizzle over the completely cooled bread.
-
Nutrition
- Serving Size: 1 slice
- Calories: 259
- Sugar: 28g
- Sodium: 270mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg