Today I want to bring to you a recipe that I was compelled to try after visiting my local farmers market this weekend. My sister and I decided to have Sunday brunch, and on our way to the restaurant, we decided to stop at the farmers market to see what goodies we could find. I picked up some blueberries, strawberries, lemons, grapes, and green tomatoes! I was super excited to use the berries for a new recipe. I must admit I was craving it even more after having a complimentary blueberry breakfast loaf while at brunch. So I baked the day away on Monday and was pretty pleased with my results.
This Blueberry Lemon Bread was pretty delicious! I believe it had just the right amount of sweetness within the bread and the glaze added a tad bit more. I love quick bread because they are quick, easy, and delicious. I also have a Banana Nut and Pumpkin Bread recipe for you to check out if you dare….I know bikini season is approaching.
This was my first time adding a glaze to one of my quick bread. I made the decision to add it because I knew the bread needed another layer of flavor to make it stand out and to emphasize the lemon flavor. I think it all works well together and it’s a recipe I’ve wanted to create for a while. If you decide to try this recipe, please let me know how they turn out or tag me on Instagram or Twitter by using #margaritasontherocks to share your photos!
- 2 cups of Flour
- 1 cup Granulated sugar
- 1 tsp Baking powder
- 1 tsp Salt
- 2 Eggs (beaten)
- 1 Stick of butter (room temperature)
- 1/2 cup Buttermilk
- 2 tbsp Vanilla extract
- 1 tsp zest
- Juice from half a lemon
- 1-1 1/2 cups of Blueberries
- Lemon Glaze
- 1 1/2 cups of Confectioners sugar
- 1 tbsp of Vanilla extract
- Juice from 1/2 to a 1 whole lemon (judge it be consistency of glaze)
- Preheat oven to 350 degrees Fahrenheit
- Mix sugar, eggs, buttermilk, vanilla, lemon juice, lemon zest, and butter together until well blended. (I used a hand mixer)
- In a separate bowl combine flour, baking powder, and salt until combined.
- Add wet ingredients to dry ingredients and fold mixture until flour has completely disappeared. (Do not over mix the batter!)
- Add a tablespoon of flour to blueberries and fold into batter gently.
- Spray a 9×5 inch loaf pan with cooking spray and add the batter to the pan. Be sure to spread mixture evenly around the pan.
- Bake in the oven for 1 hour and 10 minutes-I recommend checking the bread at the 50-minute mark by inserting a toothpick into the center of the bread. If the toothpick comes out clean the bread is finished. (continue checking the bread in 5-8 minute intervals after the 50-minute mark)
- While bread is baking make the glaze by mixing confectioners sugar, lemon juice, and vanilla until perfect consistency forms.
- Once bread is finished baking remove from the oven allow to cool for 5-10 minutes before placing the loaf onto a cooling rack.
- Wait an additional 20 minutes for bread to cool before adding a glaze.
- Slice and Enjoy!