The Best Lemon Blueberry Bread

Of all the quick breads we had growing up, this beautiful lemon blueberry bread is the best! The citrus glaze adds a lustrous finish and locks in moisture.


You’ll Need:


  • 1/3 cup butter, melted
  • 1 cup sugar
  • 3 tablespoons lemon juice
  • 2 large Eggland's Best eggs, room temperature
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup 2% milk
  • 1 cup fresh or frozen blueberries
  • 1/2 cup chopped nuts
  • 2 tablespoons grated lemon zest
  • GLAZE:
  • 2 tablespoons lemon juice
  • 1/4 cup sugar


Instructions:


  1. In a large bowl, beat the butter, sugar, lemon juice and eggs. Combine the flour, baking powder and salt; stir into egg mixture alternately with milk, beating well after each addition. Fold in the blueberries, nuts and lemon zest.
  2. Transfer to a greased 8x4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
  3. Combine glaze ingredients; drizzle over warm bread. Cool completely.


NOTES:

Test Kitchen tips:

  • Room temperature eggs will help the batter mix more evenly and achieve a higher rise in the oven.
  • Go for freshly squeezed lemon juice when preparing this bread. Bottled lemon juice, which is from concentrate, won’t provide the same bright, fresh flavor.
  • If using frozen blueberries, use without thawing to avoid discoloring the batter.

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