Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- Zest of 1 lemon
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup buttermilk
- 1 cup fresh blueberries
- 1 cup powdered sugar
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 350°F (180°C). Butter and line with parchment a 9 x 5 inch loaf pan.
- In a small bowl, mix all-purpose flour and baking powder together. Set this aside.
- Cream the butter, sugar, lemon zest, and salt in a stand mixer bowl on medium-high speed until light and fluffy.
- Add the eggs one at a time while mixing on medium speed, then blend in the buttermilk until the mixture is smooth.
- Slow the mixer to low and gradually mix in the flour mixture until just combined.
- Gently fold in the blueberries using a spatula, then pour the batter into the prepared loaf pan evenly.
- Bake for 60–70 minutes, monitoring with a wooden skewer for doneness.
- Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- For the glaze, whisk the powdered sugar with 1 tablespoon of lemon juice until smooth. Adjust the consistency as needed with extra lemon juice.
- Drizzle the glaze over the cooled bread and let it set for about 15 minutes to firm up before serving.
- Slice and enjoy with a hot cup of tea, storing leftovers in an airtight container.
Notes
Ensure to use fresh blueberries for the best flavor.
If you don’t have buttermilk, you can make a substitute by mixing milk with lemon juice or vinegar.
The bread tastes even better the day after baking, allowing flavors to mingle.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 14g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.