Lemon Blueberry Bread
Ingredients
Bread
- 1½ cups all-purpose Adluh® flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ⅓ cup unsalted butter, melted
- 1 cup sugar
- 2 eggs
- ½ teaspoon vanilla extract
- 2 teaspoons fresh lemon zest
- 2 tablespoons fresh lemon juice
- ½ cup milk
- 1 cup Certified SC Grown blueberries
- 1 tablespoon all-purpose Adluh® flour
Lemon Glaze
- 2 tablespoons butter, melted
- ½ cup powdered sugar
- 2 tablespoons fresh lemon juice
- ½ teaspoon vanilla extract
Instructions
Bread
- Preheat the oven to 350°F. Line a 9 x 5-inch loaf pan with parchment paper or lightly grease with butter.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, beat together the melted butter, sugar, eggs, vanilla, lemon zest, and lemon juice until well combined.
- Alternately add the flour mixture and milk to the wet ingredients in two additions, mixing just until combined after each addition.
- Rinse the blueberries and toss them with the remaining 1 tablespoon flour.
- Gently fold the coated blueberries into the batter.
- Pour the batter into the prepared loaf pan.
- Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for about 30 minutes before transferring to a wire rack.
Lemon Glaze
- Whisk together the melted butter, powdered sugar, lemon juice, and vanilla until smooth.
- Drizzle the glaze over the cooled loaf before serving.
