Lemon Blueberry Bread with Buttermilk Glaze
This lemon blueberry buttermilk loaf is an easy quick bread recipe studded with sweet blueberries and lemon zest and topped with a tangy buttermilk glaze. The perfect way to start your day!
Servings: 1 loaf
Calories: 260kcal
Ingredients
- ⅓ cup vegetable oil
- 1 cup white sugar
- 2 Tablespoons lemon juice
- 2 tablespoons grated lemon zest
- 2 large eggs
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- ½ cup buttermilk
- 1 cup fresh or frozen blueberries
- ½ cup powdered sugar
- 1 Tablespoon buttermilk
- ½ Tablespoon lemon juice
Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Spray an 8x4 inch pan with nonstick spray, then line it with parchment paper.
- In a mixing bowl, beat together vegetable oil, sugar, lemon juice, lemon zest and eggs.
- In a small bowl, whisk together the flour, baking powder and salt.
- Fold the wet ingredients into the dry ingredients alternately with milk until everything is combined.
- Sprinkle 2 teaspoons of flour over the blueberries and stir them around so they're covered. This will help keep them from sinking to the bottom of the bread while it bakes.
- Pour batter into prepared pan and bake for about 50-60 minutes. The top of the bread should be golden brown and toothpick inserted in the center should come out clean. Let cool in pan for 20 minutes and then remove from the pan to finish cooling on a wire rack.
- For the glaze, whisk together powdered sugar with lemon juice and buttermilk until smooth. Drizzle over bread when it is completely cooled (and you can't resist eating it). If you'd like a thicker glaze, add more powdered sugar until you get the consistency you'd prefer.
Notes
Baking ahead of time:
If you're baking this the day ahead of when you'd like to serve it, wrap the cooled loaf in plastic wrap and store at room temperature WITHOUT the glaze. The day of serving mix up the glaze and add it to the bread before serving.
To Freeze:
This bread can be frozen for up to 3 months. To freeze, wrap the bread tightly in plastic wrap and then place it in a large ziploc bag or air tight container. To thaw, place in the refrigerator overnight the day before serving. It is best to freeze the bread without the glaze and prepare the glaze before serving.
Nutrition
Serving: 1slice | Calories: 260kcal | Carbohydrates: 43g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Cholesterol: 38mg | Sodium: 197mg | Fiber: 1g | Sugar: 28g