Lemon-Blueberry Bread
This recipe guides you in baking a delicious and moist quick bread featuring fresh blueberries and bright lemon flavor, with the addition of pecans. The batter is mixed, baked in a loaf pan until golden, and finished with a simple lemon glaze while warm.
Equipment
- 1 Loaf Pan 4x8 inch recommended
- 1 Electric Mixer Stand or hand mixer
- 2 Medium Bowls For wet and dry ingredients
- 1 Wire Rack For cooling the baked loaf
- 1 Sifter
Ingredients
Main
- 5 tablespoons unsalted butter melted, plus more for greasing the pan
- 1 cup fresh blueberries
- 1 1/2 cups plus 2 tablespoons all-purpose flour
- 1 cup granulated sugar
- 2 large eggs
- 1 lemon zested and juiced (about 3 tablespoons of each)
- 1 teaspoon baking powder
- Kosher salt
- 1/2 cup milk
- 1/2 cup chopped pecans
- 1 lemon juiced
- 1/4 cup confectioners' sugar
Instructions
- Preheat the oven to 350 degrees F. Grease a 4-by-8-by-2-inch loaf pan.
- Toss the blueberries in 2 tablespoons of the flour in a medium bowl and set aside.
- Beat together the butter, granulated sugar, eggs, lemon zest and lemon juice in the bowl of an electric mixer. Sift together the baking powder, 1 teaspoon salt and remaining 1 1/2 cups flour in a medium bowl. Add the flour mixture and milk to the butter mixture in alternating batches, beginning and ending with the flour. Fold in the pecans and blueberries. Pour the batter into the prepared pan and bake until a toothpick inserted in the center of the loaf comes out clean, about 1 hour 10 minutes. Cool for 10 minutes in the pan, then turn out onto a wire rack.
- For the glaze: Stir together 2 tablespoons lemon juice with the confectioners' sugar in a small bowl until completely smooth. Reserve the remaining lemon juice for another use. Drizzle the glaze over the top of the loaf while it is still warm, allowing it to drip down the sides. Serve the loaf warm or at room temperature.
Notes
1. Avoid overmixing the batter once the flour is added; mix just until combined to prevent a tough texture.
2. Tossing the blueberries in a small amount of flour helps suspend them evenly throughout the batter, preventing them from sinking to the bottom.
3. Ensure eggs and milk are at room temperature for better emulsion and a smoother batter.
4. The toothpick test is crucial for doneness; insert it into the center, and it should come out clean, not with wet batter attached.
5. Drizzle the glaze while the bread is still warm (but not hot) to allow it to seep slightly into the loaf for added moisture and flavor.
2. Tossing the blueberries in a small amount of flour helps suspend them evenly throughout the batter, preventing them from sinking to the bottom.
3. Ensure eggs and milk are at room temperature for better emulsion and a smoother batter.
4. The toothpick test is crucial for doneness; insert it into the center, and it should come out clean, not with wet batter attached.
5. Drizzle the glaze while the bread is still warm (but not hot) to allow it to seep slightly into the loaf for added moisture and flavor.