TASTY TUESDAY: Blueberry Lemon Bread



Comments

Spring is officially here and this sweet bread is the perfect way to get the party started! Lemon bread with a blueberry swirl and lemon glaze is exactly what the doctor ordered to get rid of those winter blues. This combination of citrus and sweet will have your taste buds skipping!

Thanks to Kristie from The Sweet and Simple Kitchen for this fun treat! Make sure to give her a follow at @thesweetandsimplekitchen for more tasty recipes!

Blueberry Lemon Bread

Ingredients:

Lemon Bread

½ cup unsalted butter, softened

1 cup granulated sugar

1 tbsp lemon zest

2 eggs, room temperature

1 tsp pure vanilla extract

½ cup whole milk

2 tbsp sour cream

1 ½ cups all purpose flour

½ tsp baking soda

½ tsp baking powder

½ tsp salt

¾ cup blueberries


Lemon Glaze

¼ cup fresh lemon juice

1 ½ cups powdered sugar

Pinch of salt


Directions:

  1. Preheat oven to 350F degrees and grease a loaf pan with butter, and dust with flour. Set aside.
  2. In a small bowl, whisk together the flour, baking soda, baking powder and salt; set aside.
  3. In the bowl of a stand mixer, cream together the butter, sugar and lemon zest. Beat until pale and fluffy - about 5 minutes. Add in eggs one at a time, scraping down the sides of the bowl in between each addition. Add in the vanilla extract and beat until fluffy - about 1 minute.
  4. In a liquid measuring cup, mix together the sour cream and the whole milk until smooth.
  5. Add ½ of the dry ingredients to the mixer, and beat on low until just combined. Add in the milk and sour cream mixture and beat on low until just combined. Scrape down the sides of your bowl. Add in the remaining flour mixture and beat on low until the batter is just smooth.
  6. Place your blueberries in a heat proof bowl. Microwave on high for 1 minute or until bubbling. Stir with a spoon to make a quick blueberry sauce and set aside.
  7. Spoon ⅓ of the cake batter into your prepared loaf pan. Pour ½ of your blueberry sauce over top of the batter and spread with a spoon evenly over the batter. Spoon another ⅓ of the batter on top of the blueberry sauce, and spread to the edges of your pan. Pour the remaining blueberry sauce on top and spread evenly over the batter. Spoon the remaining cake batter on top and spread over top. You don’t have to completely cover all the blueberry sauce - it’s okay if there is some peaking out.
  8. Sprinkle the top of the batter with a bit of granulated sugar and set in the center of your oven to bake for 40-50 minutes, or until the top is golden brown and the center of the cake is set - it should spring back to a light touch.
  9. Remove from the oven and allow to cool completely.
  10. Meanwhile whisk together all the ingredients for your glaze until smooth and creamy. If your glaze is too runny, add in more powdered sugar 2 tbsp at a time until it is a creamy, smooth white consistency.
  11. Once your cake has cooled, turn it out onto a cooling rack that has been lined with parchment paper.
  12. Pour the glaze over top of the loaf and allow to set for 15-20 minutes. Slice and enjoy!