Lemon Blueberry Bread with Lemon Cream Cheese Glaze
Sweet bread studded with fresh blueberries, hints of lemon, and drizzled with a decadent lemon cream cheese glaze
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Servings: 1 loaf
- 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
Preheat oven to 350 degrees.
Line a regular size loaf pan (mine is 9"x5") with parchment paper or spray with vegetable oil cooking spray.
In a large bowl, cream together butter, granulated sugar, eggs, vanilla and almond extracts.
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.
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)
Fold in lemon zest and blueberries into the batter. Do it gently but still rather quickly. Pour batter into prepared loaf pan.
Bake for about 50-60 minutes, until a toothpick inserted into center of the loaf comes out clean. (Mine took 60 minutes)
Cool bread in pan for 40 minutes on a wire rack. Remove bread from the pan, and continue to cool on wire cooling rack.
Whisk together glaze ingredients in a small bowl and drizzle over the completely cooled bread.
Sprinkle with sliced almonds if desired.
Store in refrigerator.