Lemon Blueberry Bread with Lemon Cream Cheese Glaze

Not only do I have this great recipe for you all today, but I also have something new here on the blog… up in the menu bar you’ll see a new section there titled Visual Recipe Index.  Now you can see all of my recipes, by category… for those of us who like to see a picture of the food 🙂 

Blueberry Lemon Bread - Sweet bread studded with fresh blueberries, hints of lemon, and drizzled with a decadent lemon cream cheese glazeWhat’s one of the greatest flavor combinations of all time?  Garlic and onion?  Steak and potatoes?  How about blueberry and lemon?  Ohhhhhh yeah!

Confession time… I don’t actually bake with blueberries very often.  Although, I really don’t know why… because I sure do love their flavor.  I think I usually get caught up in other flavors and forget about blueberries.  Or maybe it’s because in my house, blueberries get practically inhaled by my kids.  Seriously you guys… my daughter and son could put away an entire pint of blueberries each!  I mean, I love that they LOVE fruit… of all kinds… but man it can be expensive to buy so many blueberries, especially in the off-season months!

So a little while back we had some extra blueberries in the fridge and I came across a recipe on pinterest that just made me drool at the very thought of it… a blueberry lemon bread 🙂  What a great flavor combination.  I added a bit of almond flavor to it as well, partially because I’m obsessed with almonds, and also because I thought it would go well together!

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Blueberry Lemon Bread - Sweet bread studded with fresh blueberries, hints of lemon, and drizzled with a decadent lemon cream cheese glazeAfter you’ve mixed the batter together (I used my stand mixer, but a hand mixer would work just as well), you’ll want to fold the blueberries and lemon zest in gently.

Tip: Toss the blueberries in a couple tablespoons of flour before adding them, this will help keep the blueberries from all sinking to the bottom of the bread

To make the process of removing the cooked bread from the pan a lot easier, I lined my loaf pan with parchment paper, so I could just lift it right out 🙂  The only problem with that is that my pre-cut parchment paper wasn’t big enough to fold the extra over the sides, so they weren’t exactly smooth.  But after one bite… I sure didn’t care that the sides weren’t smooth 😉

Blueberry Lemon Bread - Sweet bread studded with fresh blueberries, hints of lemon, and drizzled with a decadent lemon cream cheese glaze

I guess this was just after Valentine’s Day, as you can tell from my manicure there lol

Bake about an hour, until golden brown on top and a toothpick inserted into the center comes out clean.  Is it just me, or do you have a hard time finding a toothpick when you need one?  I swear I have to dig through my whole drawer… smh.

Blueberry Lemon Bread - Sweet bread studded with fresh blueberries, hints of lemon, and drizzled with a decadent lemon cream cheese glaze

Perfectly golden and smelling absolutely incredible!

Can’t you just imagine the sweet blueberry, lemon and almond scents coming from that bread?  Now as hard as it will be… don’t eat it just yet.  Leave it in the pan, but place the pan on a cooling rack and let it cool for 40 minutes or so.  Take the bread out of the pan and allow it to cool completely.  It’s torture… I know… but it’ll be sooooooo worth it!

Once it’s cooled, you can make your glaze and prepare to drizzle it all over the bread!  Combine your very softened cream cheese, lemon juice and powdered sugar and whisk it together until smooth.

Blueberry Lemon Bread - Sweet bread studded with fresh blueberries, hints of lemon, and drizzled with a decadent lemon cream cheese glaze

Ohhhhh yeah… the glaze is where it’s at!

Now I would recommend lining your counter with some wax paper, placing the cooling rack with the bread on it on the top, and then drizzling the glaze.  I wanted to do it on the plate for the pictures, but that meant that the bread ended up sort of sitting in a pool of glaze (which isn’t bad, just makes for a verrrrrry glazed bread lol).

Blueberry Lemon Bread - Sweet bread studded with fresh blueberries, hints of lemon, and drizzled with a decadent lemon cream cheese glazeDo you want to lick the bread?  I wanted to as I was taking pictures lol.

Blueberry Lemon Bread - Sweet bread studded with fresh blueberries, hints of lemon, and drizzled with a decadent lemon cream cheese glaze

There’s the fluffy inside…. so soft!

Ready for my favorite shot?

Blueberry Lemon Bread - Sweet bread studded with fresh blueberries, hints of lemon, and drizzled with a decadent lemon cream cheese glazeYUMMMMMM!!

Now in my excitement to take photos, I completely forgot to add the sliced almonds to the top of the bread 🙁  So please add some if you’d like!

Blueberry Lemon Bread - Sweet bread studded with fresh blueberries, hints of lemon, and drizzled with a decadent lemon cream cheese glazeI kept my bread in the refrigerator, so the glaze stayed nice and thick.

This bread was so tasty, I hope you all try this one… I know you won’t regret it!!

Stay tuned later tonight you guys, I have a surprise for you all 😀

Blueberry Lemon Bread - Sweet bread studded with fresh blueberries, hints of lemon, and drizzled with a decadent lemon cream cheese glaze

Recipe adapted from Julia’s Album

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Blueberry Lemon Bread
Print
5 from 1 vote
Lemon Blueberry Bread with Lemon Cream Cheese Glaze
1 loaf
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 
Sweet bread studded with fresh blueberries, hints of lemon, and drizzled with a decadent lemon cream cheese glaze
Author: The Chunky Chef
Ingredients
  • 1/3 cup unsalted butter melted
  • 1 cup granulated sugar
  • 2 eggs
  • 1 1/2 cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 cup milk
  • 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 2 Tbsp lemon zest
  • 1 cup fresh blueberries frozen can be used as well
  • 1-2 Tbsp all purpose flour
  • For the Glaze:
  • 4 oz cream cheese softened
  • 2 Tbsp lemon juice
  • 1 cup powder sugar
Instructions
  1. Preheat oven to 350 degrees.
  2. Line a regular size loaf pan (mine is 9"x5") with parchment paper or spray with vegetable oil cooking spray.
  3. In a large bowl, cream together butter, granulated sugar, eggs, vanilla and almond extracts.
  4. In a separate bowl, combine flour, baking powder and salt, then stir into egg mixture (adding half the mixture at a time) alternating with adding the milk.
  5. In the same bowl where you combined flour, add blueberries and toss them in 2 tablespoons of flour. (remember that keeps the blueberries from sinking to the bottom)
  6. Fold in lemon zest and blueberries into the batter. Do it gently but still rather quickly. Pour batter into prepared loaf pan.
  7. Bake for about 50-60 minutes, until a toothpick inserted into center of the loaf comes out clean. (Mine took 60 minutes)
  8. Cool bread in pan for 40 minutes on a wire rack. Remove bread from the pan, and continue to cool on wire cooling rack.
  9. Whisk together glaze ingredients in a small bowl and drizzle over the completely cooled bread.
  10. Sprinkle with sliced almonds if desired.
  11. Store in refrigerator.

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29 comments on “Lemon Blueberry Bread with Lemon Cream Cheese Glaze”

  1. I like every recipe with lemon. This bread with blueberry and lemon is going to be my favourite.

  2. Oh my goodness, this bread looks fantastic! Happy St. Patrick’s Day and thanks so much for sharing with Full Plate Thursday!
    Miz Helen

  3. So delicious! Incredibly delicious dinner idea! Thanks for linking up with What’s Cookin’ Wednesday!

  4. Oh, my goodness, I can almost smell this…looks so good. Thanks for sharing with the Thursday Blog Hop!

  5. I love blueberry bread and the glaze is a sweet bonus! So moist and sweet, just yummy! I would love for you to share this at my new link party Making Memories Mondays going on now! There’s a giveaway too! 🙂
    Cathy

  6. I love all things lemon flavored so does my little one! Will definitely be trying this out soon!

  7. This looks absolutely amazing Amanda!! Some of my favorite flavors!

  8. I also love lemons and blueberries as a combo and love that you’ve also added almonds to the mix! The pictures alone are drool-worthy 😉

  9. Oh My gosh this looks so mouth wateringly scrumptious !!! In other words, “YUM”!!!
    Im sure there will be comments on this one!!!
    Thanks for Co-Hosting again this week!!
    Karren

  10. Oh gosh I’m really, really weak against loaf cakes with sugary glazes…and with cream cheese too!!
    Also, I love your recipe index! It’s really convenient (and very tempting) to see be able to see a photo of all your recipes!

  11. Blueberries and lemon are one of my favorite flavor combinations. And, this recipe seems to do the flavors justice! Thank you so much for sharing! Happy FF, and have a wonderful weekend!

  12. Yum! Looks light, fluffy and tasty Amanda! Thanks for bringing it to FF! 🙂 – must make it! 🙂

  13. Holy Smokes! I want some of that now! Looks so amazing & I love blueberries and lemon. Visiting from The Pin Junkie. Pinning! 🙂

  14. Ok this looks amazing! Thank you for sharing it 🙂

  15. So here’s my struggle. I’m adding this to the list. Yesterday I got the stuff to make the tomato basil soup, and very soon, I shall get the stuff to make this. But I have to be selective here! Otherwise I might as well change my domain name to The Chunky Chef and slap (…”The second”) at the end. You seeeee?? 🙂 Oh- btw, I was staring at your Italian Stuffed Flank Steak yesterday and today, and THAT is happening soon too. My husband will LOVE me! Keep it comin’!

    • Hehe, we should flip flop for a little while because I have a LONG list of Cozy Cook recipe I just HAVE to try!! 😉 Oooooh yeah that flank steak is definitely “husband approved”… I’m sure he’ll love it 😀