Blueberry Lemon Bread
A delightful treat for breakfast or afternoon tea time. This is the perfect blueberry bread with a hint of tangy lemon, topped with a sweet lemon glaze! Pair it with tea or coffee.
Equipment
- 1 loaf pan
- 2 mixing bowls
- measuring cup
- spoon
Ingredients
- 1/2 cup canola oil
- 2 eggs
- 1/2 cup white sugar
- 1 tsp almond extract
- 2 tbs lemon juice
- 1 tbs lemon zest
- 1/2 cup milk
- 3/4 cup blueberries fresh or frozen
- 1 1/2 cup flour
- 1 tsp baking powder
- 1/8 tsp salt
Glaze Topping
- 2 tsp lemon juice
- 1/2 cup powdered sugar
- 1 tbs lemon zest
Instructions
- Preheat oven to 350 degrees. Line your bread loaf pan with parchment paper or oil.
- Mix the canola oil and sugar with a mixer or a spoon until blended. Add in the lemon zest, lemon juice, almond extract, eggs, and the milk. Stir until blended.
- In a separate bowl, mix the flour, baking powder and salt with a fork. Slowly add into the wet ingredients. Add in the blueberries and fold them in gently.
- Pour into the loaf pan. Bake for 45 mins or until top is lightly browned or a knife comes out of the middle clean.
Glaze Directions
- In a small bowl, blend together the 2 tablespoons of lemon juice, and a tbs of zest with the powdered sugar. Mix well.
- Drizzle on top of the bread once its cooled.
- Slice and serve!