I’m going through a blueberry phase. Luckily, this latest craze of mine is much less expensive (and healthier) than some of my other obsessions (I’m looking at you, La Criox – and you, Lululemon).
I’ve always liked blueberries, but this month I’ve taken it to another level. In fact, I’m currently eating them in my overnight oats.
Fortunately for us blueberry-lovers, they’re considered a “superfood.” They are packed with antioxidants, and are said to protest against cancer and heart disease. Their copious nutrients also improve brain health.
Anyway, they were on sale the other day, so of course I stocked up. And the second I placed them in the basket, I thought of this Lemon Blueberry Bread! I made it a while ago, at home with my mom. It is SO good – light but rich – and it brightens up the dark, cold days. I could eat the glaze by itself (and I may have stood over the sink, licking the bowl…).
Lemon Blueberry Bread
1 1/2 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
6 Tbsp unsalted butter, room temperature
3/4 cup white sugar
2 large eggs
1/2 tsp. pure vanilla extract
1 Tbsp grated lemon zest (about 1 lemon)
1/2 cup fat-free milk
1 cup fresh blueberries
1 cup confectioner’s sugar
3 Tbsp fresh lemon juice
Preheat oven to 350 degrees F.
Spray bread pans with non-stick vegetable spray – three medium loaf pans or four/five smaller.
In a separate bowl, whisk together the flour, baking powder and salt. In the bowl of your electric mixer, or with a hand mixer, beat the butter until softened (about 1 minute). Add the sugar and continue to beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and lemon zest. With the mixer on low, add the flour mixture and milk. Gently fold in the blueberries. Scrape the batter into the prepared pans and bake for about 10 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.
Meanwhile, in a small saucepan, whisk one cup confectioner’s sugar and 3 tablespoons of lemon juice together until all blended together. Allow loaf to cool for about 10 minutes, remove from pan and drizzle glaze over top. Enjoy!