Lemon Blueberry Bread


  • Ingredients:
  • 225 g butter room temperature350 g fine granulated sugarFinely grated zest and juice of one lemon3 eggs room temperature½ teaspoon vanilla extract180 ml buttermilk350 g flour2 teaspoons baking powder1 teaspoon salt400 g fresh blueberriesLemon glaze110 g powdered sugarFinely grated zest of one lemon2 tablespoons lemon juice1 tablespoon milk¼ teaspoon vanilla extract

Instructions :
Butter and flour a large loaf pan (30×13 cm and 9 cm high) or two smaller pans. Preheat oven to 170°C.

Cream butter and sugar in a large mixing bowl. Add lemon zest and beat in eggs, one at a time.

Measure buttermilk into a measuring cup and add lemon juice and vanilla extract.
In another large mixing bowl, combine flour with baking powder and salt.
Stir flour mixture into butter-egg mixture alternately with buttermilk mixture until blended. Gently fold in blueberries.
Pour batter into pan(s) and bake for 60-65 minutes*, until toothpick inserted into center of cake comes out clean.
Let cool in pan for 10 minutes, then turn out of pan and cool completely on a wire rack.
Mix glaze ingredients and pour over cooled cake. Cover and keep at room temperature for up to three days


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