- Preheat Oven and Prepare Pan:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper.
- Combine Dry Ingredients:
- In a medium bowl, whisk together 1 and 3/4 cups flour, baking powder, and salt. Set aside.
- Mix Wet Ingredients:
- In a large bowl, whisk together the melted butter and granulated sugar. Add the eggs, vanilla extract, lemon zest, and lemon juice, mixing well after each addition.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the flour mixture. Stir until just combined.
- Prepare Blueberries:
- Toss the blueberries with 1 tablespoon of flour. This helps to prevent the berries from sinking to the bottom of the loaf while baking.
- Fold in Blueberries:
- Gently fold the coated blueberries into the batter. Be careful not to overmix.
- Bake:
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool:
- Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Prepare Lemon Glaze:
- While the bread is cooling, whisk together the powdered sugar and lemon juice to make the glaze. Adjust the consistency with more lemon juice or powdered sugar, as needed.
- Glaze and Serve:
- Once the bread is completely cool, drizzle the lemon glaze over the top. Garnish with additional lemon zest if desired. Let the glaze set before slicing and serving.
Notes:
- Frozen Blueberries: If using frozen blueberries, do not thaw them before adding to the batter. Coat them in flour as you would with fresh berries.
- Storage: Lemon Blueberry Bread can be stored in an airtight container at room temperature for a few days or refrigerated for longer freshness. It also freezes well.
Enjoy your homemade Lemon Blueberry Bread, a beautiful combination of flavors that makes for a refreshing and satisfying treat!