Lemon Blueberry Bread With Lemon Glaze

Spread the love

Lemon Blueberry Bread With Lemon Glaze :-This lemon blueberry bread definitely has the potential to become a new favorite because it is really moist, simple to prepare, and topped with a thick lemon frosting. It is possible to keep the quick bread from drying out by using a combination of oil and sour cream, and lemon juice and zest offer a great deal of flavor that is tart.

Do you wish to be aware of a potentially harmful secret? There is only twenty minutes of hands-on preparation labor that stands between you and a whole loaf of glazed lemon blueberry bread.

Since it is so simple to prepare, this recipe for quick bread has been a fan favorite among readers for a considerable amount of time. It is almost as if the batter comes together without any conscious effort, and if the thick lemon glaze did not have to be applied on the top of the bread, I would have no problem eating it with me.

 

Lemon Blueberry Bread With Lemon Glaze

 

INGREDIENTS :

LEMON BLUEBERRY BREAD

  • 2 cups all-purpose flour spooned & leveled (250 grams)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup vegetable or canola oil (120 ml)
  • 1 cup granulated sugar (200 grams)
  • 1 cup sour cream or plain Greek yogurt (230 grams)
  • 2 large eggs
  • 2 tablespoons fresh lemon juice (30 ml)
  • 1 tablespoon lemon zest
  • 2 teaspoons vanilla extract
  • 1 cup blueberries + 2 teaspoons all-purpose flour (150 grams)

 

LEMON GLAZE

  • 1 cup confectioners sugar (120 grams)
  • 1.5 to 2 tablespoons fresh lemon juice use more or less as needed

 

INSTRUCTIONS :

With regard to the bread: Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Prepare a loaf pan measuring 9 inches by 5 inches by spraying it with nonstick cooking spray, lining it with parchment paper, and setting it aside.Flour, baking powder, and salt should be mixed together in a large basin using a whisk until they are thoroughly incorporated. Put aside for later.

 

A second bowl should be used to incorporate the oil, sugar, sour cream, eggs, lemon juice, lemon zest, and vanilla extract. Whisk all of these ingredients together until they are completely blended. Combine the dry ingredients with the wet ingredients and mix until they are almost completely incorporated.
Combine the blueberries with two teaspoons of flour in a separate bowl and toss to combine. Next, incorporate the blueberries into the batter in a gentle manner.

Take the batter and pour it into the loaf pan that has been prepared. Bake the loaf for 55 to 70 minutes, or until a toothpick that has been inserted into the center comes out clean. Whether you use fresh or frozen berries, the amount of time you need to bake the dish will change somewhat.

 

To prevent the food from browning too much, cover it loosely with aluminum foil for the final ten to fifteen minutes of baking, if necessary.
Take the loaf out of the oven and let it cool for around twenty minutes as it remains in the loaf pan. The dish should be removed from the pan with caution and then placed on a wire rack to cool entirely.

As soon as the bread has cooled, begin the process of making the glaze by whisking the powdered sugar and lemon juice together until they are completely blended and there are no lumps left. In the event that your combination is excessively thick, gradually incorporate a small amount of additional lemon juice.

 

The glaze should be thin enough to drizzle, but thick enough to set on the bread. You want it to be somewhere in the middle. In the event that the glaze is too watery, if required, add additional powdered sugar.The glaze should be drizzled over the bread and spread out evenly. After that, the bread should be left aside for fifteen to twenty minutes so that the glaze may harden.

 

An overhead view of two slices of lemon blueberry quick bread on white speckled dessert plates.

NOTES :

Storage Instructions: Refrigerate or store in an airtight container at room temperature for up to four days. Alternatively, store in the refrigerator.

Freezing Instructions: Bread will freeze well for up to 3 months, thaw overnight in the refrigerator, and bring to room temperature before serving.

Blueberries: This dish can be made with either fresh or frozen blueberries respectively. In order to use frozen, you will need to add them to the batter while it is frozen; do not allow them to thaw. Take note that this could potentially add a few minutes to the total baking time.

 

 

Leave a Comment