For my fundraiser for St. Jude, I thought I’d share one of my favorite flavor combos and my kryptonite. This easy and quick recipe produces an incredibly moist and tender quick bread that is drizzled with a tart lemon glaze for that added kick. A slice of this will give that big name coffee shop treat a run for their money and will become a favorite of friends and family. Posting for those who have donated to my St. Jude Baking Challenge Fundraiser as a thank you. ENJOY!
Glazed Blueberry Lemon Quick Bread
1 hour, 20 minutes
- 1 large bowl, 1 medium bowl, measuring cups/spoons, wooden spoon or spatula, and a small whisk for mixing dry ingredients only.
- A precision scale for weighing your ingredients is suggested for the best results
- You can use fresh or frozen blueberries, but I prefer fresh blueberries, especially in the summer!
- I love to zest the lemons over the mixing bowl, not separately, to get all the oils and delicious essence from the lemon into the bowl!
- Quick Bread
- 1 3/4 cups (210 g) all-purpose flour
- 2 tsp baking powder
- 1 cup (200 g) granulated sugar
- 1/8 tsp salt
- 1 cup (240 g) sour cream, room temperature
- 1/4 cup (60 ml) vegetable oil
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 2 Tbsp (30 ml) lemon juice
- 2 tsp lemon zest
- 2 cups (300 g) fresh or frozen blueberries
- juice and zest of a lemon
- 1 1/2 cup (195 g) powdered sugar
- 2 tsp lemon zest
- 2-4 Tbsp (30-59 ml) lemon juice, use only enough to create an opaque but still runny texture (not too thin, not too thick)
- For the Bread
- Preheat the oven to 350ºF. Prepare a 9×5″ loaf pan with parchment paper or spray or lightly oil and set aside.
- In a large bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, lightly whisk together the sugar and oil, then add the eggs, vanilla, sour cream, lemon juice and lemon zest.
- Pour the liquid ingredients into the dry ingredients and stir together until just combined. The batter will be pretty thick. Do not over-mix.
- Fold about 2/3 of the blueberries (1 1/2 cups or 200 g) into the batter.
- Pour the batter into the prepared loaf pan and sprinkle the remaining blueberries over the top.
- Bake at 350 for about 55-70 minutes until a toothpick comes out clean from the middle. (try to avoid the blueberries)
- Cool completely on a cooling rack before removing it from the pan and glazing.
- For the Glaze
- Place the powdered sugar and lemon zest in a mixing bowl.
- Add enough lemon juice to the bowl until the consistency is thick but pourable. If the mixture gets too thin, you can add a bit more powdered sugar.
nmegraphicsOctober 3, 2022 at 3:32 pm
This recipe is so good and super easy. Mine turned out great! The fresh lemon really makes it!