Bread is a food love language of mine. I worked at a Great Harvest Bread Company for several years and it was just a dangerous place for me to work, especially during my months of working there while being pregnant. At Great Harvest we made a lemon bread that was hands-down one of the best breads ever. A slice of that lemon bread with a hot cup of coffee? Holy perfect combination, batman.
In light of the perfect spring weather this past week, something "lemon" sounded like the best thing I could bake. To Pinterest I went and, thanks to Pinterest, I found the recipe for this lemon blueberry bread. I then baked the bread and we proceeded to then eat the bread. And it instantly put me back to those days at GH and that fabulous lemon bread. As previously stated, it's the perfect compliment to a morning cup of coffee, but it also makes for a great spring/summer dessert. It's basically cake, so just dollop some homemade whipped cream on there and you're golden.
Enjoy, my friends!
Blueberry Lemon Bread with Lemon Glaze
2 cups all-purpose flour + 1 tablespoon, divided
2 tsp. baking powder
1/2 tsp. salt
1/2 cup oil (coconut, vegetable, or canola)
2 tsp. vanilla extract
1 cup granulated sugar
1 cup plain greek yogurt (or sour cream)
zest & juice of 1 lemon
1 cup blueberries
3/4 cup confectioners sugar
1-2 tablespoons fresh lemon juice
Preheat oven to 350 degrees. Spray a 9by5 loaf pan with cooking spray and set aside.
In a small bowl, toss the blueberries with 1 tablespoon of the flour and set aside (this helps to prevent the blueberries from sinking.) In a large bowl, whisk together 2 cups of flour, baking powder, and salt. Set aside.In a separate bowl, mix together the oil, vanilla, eggs, sugar, greek yogurt, lemon zest, and lemon juice. Combine the wet and dry ingredients, just until smooth. Do not overmix or your bread will come out tough. Lightly fold the blueberries into the batter. Pour batter into prepared loaf pan and bake for 50-60 minutes. The bread will be finished when a wooden toothpick inserted into the enter comes out clean.
Once bread is finished, remove from oven and allow to cool for about 10 minutes in the loaf pan. Remove from loaf pan and transfer to a wire rack to cool completely. Once bread has cooled, whisk together the confectioners sugar and lemon juice. Start with one tablespoon 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. Using a spoon, drizzle the glaze on top of the bread. The glaze should harden up a little more after about 15-20 minutes.
Original recipe from Pinterest
*I went ahead and drizzled on the glaze while the bread was still warm. I love it that way. :) Also, I added a bit of milk into my glaze to get a better consistency and it turned out perfectly.