Breads & Bakingbellyfull5.0
Lemon Blueberry Bread
This Lemon Blueberry Bread is a buttery and moist quick bread dessert or snack cake, with lemon curd and blueberries swirled throughout, then topped with a silky sweet glaze.
👥 8 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 15 min🔥 Cook: 1h👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- whisk
📝 Preparation Steps
1
Line
2
Preheat oven to 350°F. Line a 9x5 loaf pan with parchment paper, leaving a slight overhang on two sides. Coat with nonstick cooking spray.
3
Beat
4
In a large bowl using a handheld electric mixer, beat the butter and sugar together until fluffy. Add in the eggs, half and half, and vanilla. Beat in the flour, baking powder, and salt, until combined.
large eggs2
5
Pour a third of the batter in the prepared pan, tapping it on the counter to evenly spread it out. Swirl half of lemon curd into the batter, then scatter half of the blueberries over the top. Repeat layers one more time, and ending with the remaining batter.
6
Bake for ⏱️ 1 hour, or until a toothpick inserted in the center comes out clean.
7
Cool
8
Let cool in pan for at least one hour, then remove loaf from pan and transfer to a wire rack.
9
Whisk together the powdered sugar, milk, lemon juice, and lemon zest and drizzle over cake. Let set; slice and serve!
powdered sugar1 cupmilk1 tbspfresh lemon juice1 tbsplemon zest2 tsps
Nutrition Facts
calories
423 kcal
fat Content
16 g
serving Size
1 slice
sugar Content
40 g
sodium Content
207 mg
protein Content
5 g
cholesterol Content
92 mg
carbohydrate Content
63 g
saturated Fat Content
10 g
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