An easy-to-make sweet quick bread with fresh lemon juice and plump blueberries, all covered in a two-ingredient lemon glaze. Double the recipe and bake an extra loaf for the family later in the week.
- 1-¾ cup All purpose flour
- ½ teaspoon Salt
- 2 teaspoons baking powder
- ½ cups Softened butter
- ½ cups Packaged brown sugar
- ¼ cups Sugar
- ½ cups Milk
- 2 Eggs reheated at room temperature
- 1 teaspoon Vanilla extract
- 3 tablespoons Lemon juice
- 2 cups blueberries
- 1 tbsp Plain flour
- 1-½ tbsp Lemon zest
- FOR THE GLAZE:
- ½ cups Granulated sugar
- 1-½ tbsp Lemon juice
Preheat the oven to 350ºF. Coat a 9×5-inch loaf pan with nonstick cooking spray.
In a small bowl, whisk together flour, salt and baking powder. Using a mixer, cream the butter, brown sugar and sugar until light and fluffy.
In a large measuring cup or bowl, whisk together milk, eggs, vanilla extract and lemon juice. Add the wet and dry ingredients to the butter mixture in 3 intervals, alternating between the two, starting with the wet ingredients first. Mix until incorporated.
Mix the blueberries with 1 tablespoon of flour (except the reserved blueberries). Remove the blueberries from the flour and add them to the batter. Gently stir in the lemon zest and blueberries. Pour into prepared pan. Top with reserved blueberries, pressing lightly.
Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Let cool 10 minutes before inverting onto a cooling rack.
For the icing, mix the powdered sugar and lemon juice until the desired consistency. Pour over completely cooled bread.