Get ready to tantalize your taste buds with a burst of flavor! Our Lemon Glaze Blueberry Quick Bread is not just any ordinary loaf; it’s a delightful fusion of zesty lemon and juicy blueberries that will have you coming back for seconds. Perfect for breakfast, a snack, or even dessert, this easy-to-make recipe is sure to impress your family and friends. With just 10 minutes of prep time and a heavenly aroma wafting through your kitchen, you won’t believe how simple it is to whip up this delicious treat. So, grab your mixing bowl and let’s dive into the world of baking bliss!
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hrs
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 egg
- 1 cup fresh blueberries
- 1/4 cup lemon juice
- 1/2 cup powdered sugar (for glaze)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal of the bread.
- In a large mixing bowl, combine 1 1/2 cups of all-purpose flour, 1/2 cup of sugar, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. Whisk the dry ingredients together until they are well blended.
- In a separate bowl, whisk together 1/2 cup of milk, 1/4 cup of vegetable oil, and 1 egg until the mixture is smooth and uniform.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in 1 cup of fresh blueberries, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula if necessary.
- Bake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center of the bread comes out clean. If the top of the bread starts to brown too quickly, you can tent it with aluminum foil.
- Once baked, remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer the loaf to a wire rack to cool completely.
- While the bread is cooling, prepare the lemon glaze. In a small bowl, whisk together 1/4 cup of lemon juice and 1/2 cup of powdered sugar until smooth and well combined.
- Once the bread has cooled completely, drizzle the lemon glaze over the top. Allow the glaze to set for a few minutes before slicing the bread.
- Serve the Lemon Glaze Blueberry Quick Bread as a delightful breakfast, snack, or dessert. Enjoy!
Tips
- Don’t Overmix: When combining the wet and dry ingredients, mix gently until just combined. Overmixing can result in a dense bread, so embrace those lumps!
- Fresh Blueberries: For the best flavor and texture, use fresh blueberries. If you only have frozen ones, make sure to thaw and drain them before adding to the batter to prevent excess moisture.
- Check for Doneness: Ovens can vary, so start checking your bread at the 45-minute mark. Insert a toothpick into the center; if it comes out clean, it’s ready!
- Cool Properly: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack. This helps maintain its shape and prevents it from becoming soggy.
- Glaze Magic: Drizzle the lemon glaze over the bread while it’s still slightly warm for a beautiful, glossy finish that will make your loaf irresistible!
- Storage: Keep any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness. You can also freeze slices for a quick treat later on!
Nutrition Facts
Calories: 200kcal
Carbohydrates: 30g
Protein: 3g
Fat: 9g
Saturated Fat: g
Cholesterol: 25mg
