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Blueberry lemon bread
Monica Leake

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.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 9 slices
Course: Dessert
Cuisine: American
Ingredients Equipment Method

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

Equipment

  • 1 loaf pan
  • 2 mixing bowls
  • measuring cup
  • spoon

Method
 

  1. Preheat oven to 350 degrees. Line your bread loaf pan with parchment paper or oil.
  2. 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.
  3. 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.
  4. 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
  1. In a small bowl, blend together the 2 tablespoons of lemon juice, and a tbs of zest with the powdered sugar. Mix well.
  2. Drizzle on top of the bread once its cooled.
  3. Slice and serve!