If you are like me and like quick and easy recipes, you will love this tasty blueberry bread topped with a luscious lemon glaze. The bread is tender, moist, and cake-like, and it's full of plump juicy blueberries.
Add the butter and sugar to a large bowl and beat with an electric mixer on high until the mixture is light and fluffy. Add the baking powder, salt, and eggs, mix to combine. Finally, add the milk and mix again.
Then, add 1-¾ cups of flour to the batter and mix well.
Add the remaining ¼ cup of flour to the blueberries in a small bowl and stir to combine. This keeps the blueberries from turning the batter blue and helps to keep them from sinking to the bottom.
Add the flour-covered blueberries to the bread batter and gently fold them in with a spoon or rubber spatula.
Spray a 9 x 5 loaf pan with a non-stick baking spray. Carefully pour the batter in and spread it out evenly.
Bake for 60 minutes or until a wooden skewer inserted in the middle comes out clean. Remove from the oven and place on a wire rack to cool.
Lemon Glaze Directions:
Combine the sugar and lemon juice in a small bowl.
Prick the top of the cake with a wooden skewer about a dozen times. Pour the glaze over the loaf while it is still in the pan.
When it has cooled, remove it from the pan, slice, and serve.
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Notes
If you use frozen blueberries, keep them frozen until you are ready to add them to the batter.A non-stick baking spray has flour in the spray and is not the same as a non-stick cooking spray. If you don't have it, you can also use butter to grease the pan. After you have greased the pan, be sure to add a tablespoon of flour or granulated sugar and tilt the pan around until the bottom and sides are coated. Pour out and discard any excess flour or sugar before adding the batter.I like to use wooden skewers to test my cakes and bread to see if they are done. You can also use a sharp knife or ice pick.You can also use a pastry brush to add the lemon glaze.This blueberry loaf will keep covered on your kitchen counter for up to two days, the refrigerator for up to a week, or can be wrapped tightly and frozen for up to a month.