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Blueberry Lemon Bread with a Lemon Glaze


I'll always fall back on blueberries when I run into a "baking block". A quick roam on the Blueberry section of Pinterest can get my creative juices going and turn into a sweet piece like this. I really enjoy the combination of lemon and blueberry, so I went ahead and put lemon zest both in the mix itself and in the glaze. I recommend this to anyone who likes sweetness from the glaze and not the bread itself; I love sweets but I don't like when my teeth hurt!

You may have seen how I treated lemon zest in my pink lemonade donut recipe, but I went ahead and zested the lemon the same way, sliced it in half, and squeezed them before starting anything else. I know in the recipe card I made it mentions a floured plate -- save yourself some time and prepare that now so you can have it ready to be thrown in the fridge!

The reason flouring your blueberries before putting them in the mix is so important is so they don't sink! You can use this tip on any sort of fruit that you're looking to put into a pastry. I tend to add a little bit more than a tablespoon of flour to fresh fruit, frozen fruit doesn't need as much. However, with frozen fruit, make sure to only coat it right before you put it into the mix and then into the oven, or else it'll slowly melt.

I learned that making a swirling pattern, while pretty when unbaked, can really mess with the the actually finished progress! I recommend smoothing it from end to end, leaving light strokes in one direction.

Enjoy! And refrigerate any leftovers, they go amazing with coffee in the morning.

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