Lemon Blueberry Bread
From the kitchen of Charlotte Daum
Breads & Rolls - makes 12 servings
Prep time: 15 mins
Cook time: 1 hr
Rest time: 20 mins
13 ingredients
- 3.5 cups Flour
- 1 teaspoon Salt
- 2.5 teaspoons Baking powder
- 2 cups Sugar
- 2 Lemons
- 1 1/2 cup Buttermilk
- 1/2 stick Butter
- 1/2 cup Yogurt (plain)
- 4 Eggs
- 1 tablespoon Vanilla extract
- 2 cups Blueberries
- 1 cup Powdered sugar
- 1 tablespoon Milk (1%)
11 steps
-
Preheat oven to 350 degrees Farenheit
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Grease and flour two bread loaf pans
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Mix zest of 1 lemon into sugar, set aside
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Combine egg, buttermilk, yogurt, and vanilla. Set aside.
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Melt butter.
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Combine flour, salt, baking powder. Add sugar & zest mix.
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Add milk mix, juice of 1 lemon, and melted butter to flour mix. Mix until just combined, and add blueberries.
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Pour mix into bread pans, and bake at 350F for 60 minutes.
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When loaves are done, mix powdered sugar and milk in a medium sized bowl.
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Gradually add juice of remaining lemon until glaze consistency is accomplished. Add zest.
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Remove loaves from pan onto cooling rack, drizzle glaze over loaves, and allow to cool for 20 minutes before eating.
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