How to Make Blueberry Bread
- Prep – Preheat oven to 350°F. Grease your loaf pan with butter and dust with flour, tapping out the excess flour.
- Combine Dry Ingredients – In a medium mixing bowl, whisk together: flour, baking powder, and salt. Set aside.
- Cream together softened butter and half of the granulated sugar on medium speed until light and fluffy. Add the remaining sugar and continue beating until well combined and creamy (Note: the sugar takes a long time to incorporate if it’s all added at once). Beat in eggs, vanilla extract, and 1 tsp lemon zest and mix until well incorporated.
- Add flour mixture in 2 parts, alternating with the milk. Mix on medium/low speed just until incorporated with each addition. Scrape the sides of the bowl with a spatula as needed.
- Coat Blueberries – In a small bowl, toss blueberries with 1/2 Tbsp flour then fold them into the wet ingredients just until incorporated and transfer to your prepared pan, spreading it evenly.
- Bake for 50-60 min at 350°F until golden on top and a toothpick inserted into the center comes out clean. Cool in pan for 10-15 minutes. Run a cake release tool or knife around the edges and transfer the loaf to a wire rack to cool completely before glazing.
Pro Tip:
Lightly coating blueberries with 1/2 Tbsp of flour prevents them from sinking to the bottom of the batter as it bakes, ensuring that blueberries are evenly dispersed throughout the finished loaf.
Tips to Achieve a Better Dome on Your Sweet Bread
- Oven Temperature – Make sure your oven is fully preheated. An oven thermometer helps!
- Dough Consistency – The thick dough will help support a more pronounced dome as it rises
- Fill the Pan Correctly – You want to fill the pan 2/3 full. Keep this in mind if you are using different-sized pans or mini loaf pans.
- No Peeking – Keep the oven door closed, opening it too early can cause a sudden drop in temperature which can affect the rise.
- Cooling – Allow the bread to cool in the pan for 10-15 minutes to stabilize the structure before transferring it to a wire rack.
- Don’t Overmix – Overmixing the batter can develop too much gluten and knock out the air bubbles.
Whether you serve this Blueberry Bread for breakfast, as an afternoon snack, or even for dessert, do not miss the incredible lemon icing on top. This easy Blueberry Bread recipe would not be complete without the simple lemon glaze generously drizzled over the top! You’ll need:
- Powdered sugar – Spoon it into a measuring cup for a consistent measure
- Fresh lemon juice – Freshly squeezed
- Lemon zest – Do not skip the zest as it adds an extra layer of bright citrus flavor
Once the bread has cooled, stir powdered sugar, lemon juice, and the 1/2 tsp reserved lemon zest until smooth. Add more lemon juice or powdered sugar until it’s a perfect drizzling consistency. Use a spoon to drizzle on top.
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