A sweet and tart Blueberry Lemon Bread topped with a lemon glaze.

Happy Friday, my friends! Do you have big plans for the weekend? We’re headed up north to celebrate our little cousin being officially adopted into our family. This little guy has been a part of our lives for over a year and we’re thrilled to have him officially join our family and be part of his life. If you’re hanging around the house this weekend and you want to do a little baking I have a great recipe to share with you. This blueberry lemon bread with a lemon glaze reminds me of blueberry picking and drinking lemonade on a warm sunny day.

I don’t bake breads often. We tend to bake cookies and brownies when we fancy a dessert after dinner. But a few weeks ago I had an abundance of lemons and knew they needed to be used for baking. I made two loaves of lemon blueberry bread and they were thoroughly enjoyed over the week. I found that the bread taste better after letting it cool for a few hours and even better the next day. In our first batch we used 1 cup of blueberries and it was blubbery overload! I didn’t mind but it did over powder the lemon flavor a bit. In our second batch we only used 1/2 cup of blueberries, which was perfect. After the bread had cooled I made a simple glaze with powdered sugar and fresh lemon juice. It was the perfect combination of sweet and tangy.

Blueberry Lemon Bread

Ingredients

1/3 cup butter melted
1 cup sugar
3 tablespoons lemon juice
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 cup frozen blueberries
2 tablespoons grated lemon zest
Glaze:
1/2 cup powdered sugar
2-3 tablespoons lemon juice

Instructions

Preheat oven to 350 degrees.
Grease and line 8x4 inch loaf pan with parchment paper.
In a large mixing bowl beat butter, sugar, lemon juice and eggs.
Combine flour, baking powder and salt in a separate bowl.
Add dry ingredients into egg mixure; alternate by adding milk and then remaining dry ingredients.
Fold in blueberries and lemon zest.
Pour into loaf pan; bake for 50-60 minutes or until toothpick inserted in the center comes out clean.
Cool on wire rack.
For the glaze combine fresh lemon juice and powdered sugar. Slowly add more lemon juice, if needed, until it becomes a pouring consistency. Drizzle over the bread.