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Lemon Blueberry Bread with Lemon Glaze

Source: Found on Pinterest

This bread is super moist, easy to make and topped with a delicious lemon glaze.

Ingredients

  • 1/2 c. canola oil
  • 3/4 c. white sugar
  • 1 c. low-fat sour cream (Daisy) or plain Greek yogurt (Fage)
  • 2 large eggs
  • 2 Tbls. fresh lemon juice (save zest)
  • zest of 1 lemon
  • 2 t. vanilla extract
  • 2 c. unbleached all-purpose white flour
  • 2 t. baking powder
  • 1/2 t. salt
  • 1 c. fresh or frozen blueberries + 2 t. flour

Lemon Glaze

  • 1 c. powdered sugar
  • 2 Tbls. fresh lemon juice (use more or less as needed)

Instructions

Spray a 9x5-inch loaf pan (or 3 mini loaf pans) with nonstick cooking spray and set aside.

In a large bowl, mix together the oil, sugar, sour cream or yogurt, eggs, lemon juice, lemon zest, and vanilla extract until fully combined. Set aside

In another bowl, whisk together the flour, baking powder, and salt.

Add the dry ingredients to the wet ingredients and mix until just combined.

In a separate bowl, toss the blueberries with the 2 teaspoons of flour. Then, fold the blueberries into the batter.

Pour the batter into the prepared loaf pan(s) and bake at 350 degrees for 50-60 minutes (35-40 minutes for mini loaves) or until a toothpick inserted into the center comes out clean. If needed for the large loaf, cover loosely with foil for the last 10-15 minutes of baking to prevent excess browning.

Remove from the oven and allow to cool for about 20 minutes in the loaf pan. Carefully remove from the loaf pan and transfer to a wire rack to cool completely.

TO MAKE GLAZE: Whisk together the powdered sugar and lemon juice. Start with 2 tablespoons of lemon juice and whisk well. If your mixture is too thick, slowly add up to one more tablespoon of lemon juice. You want the glaze to be thin enough to drizzle, but thick enough to set up on the bread. If the glaze is too thin, add more powdered sugar as needed.

Using a spoon, drizzle the glaze on top of the bread and spread it around. The glaze should harden up a little more after about 15-20 minutes.

NOTE: Bread will freeze well for up to three months; thaw overnight in the refrigerator and bring to room temperature before serving.