Description
Mouthwatering blueberry vanilla bread dazzles taste buds with its perfect balance of sweet berries and creamy vanilla. Zesty lemon glaze adds a bright, tangy finish that elevates this delightful homemade treat you’ll want to savor slice by slice.
Ingredients
Scale
Main Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup blueberries (fresh or frozen)
- 1/2 cup milk
- 1/2 cup butter, melted
- 1 cup white sugar
- 2 eggs
Dry Ingredients:
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 tablespoons all-purpose flour (for coating blueberries)
Flavoring and Glaze Ingredients:
- 1/2 teaspoon vanilla extract
- 2 tablespoons lemon zest, grated
- 2 tablespoons fresh lemon juice
- 1/2 cup powdered sugar
Instructions
- Prepare the baking environment by heating the oven to 350F (175C) and preparing a loaf pan with parchment paper and grease to prevent sticking.
- Create a smooth wet mixture by whisking melted butter with sugar, eggs, and vanilla extract until thoroughly incorporated and glossy.
- Sift together dry ingredients in a separate container, ensuring flour, baking powder, and salt are well combined and free of lumps.
- Carefully integrate dry ingredients into the wet mixture, alternating with milk, and gently fold until just combined to maintain a tender crumb.
- Coat blueberries lightly with flour to prevent sinking during baking, then delicately fold them along with fresh lemon zest into the batter.
- Transfer the batter into the prepared loaf pan, ensuring even distribution and smooth surface.
- Bake for 50-60 minutes, rotating pan halfway through to ensure uniform browning, and test for doneness using a toothpick inserted into the center.
- Allow bread to rest in the pan for 40 minutes, which helps it set and makes removal easier.
- Remove bread from pan and place on a wire rack to cool completely.
- Whisk lemon juice with powdered sugar until achieving a smooth, glossy glaze with no sugar crystals.
- Once bread is thoroughly cooled, drizzle lemon glaze generously over the top, allowing it to naturally cascade down the sides.
Notes
- Coat fresh blueberries in flour before folding into batter to ensure even distribution and prevent them from dropping to the bottom during baking.
- Allow bread to cool completely in the pan for 40 minutes to help retain moisture and develop a tender crumb texture.
- Wrap the cooled bread tightly in plastic wrap or store in an airtight container at room temperature for up to 3-4 days to maintain freshness and prevent drying out.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 298 kcal
- Sugar: 20 g
- Sodium: 190 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 55 mg