Prep Time: 15 minutes Cook Time: 55–65 minutes Servings: 8–10 slices

Ingredients

For the Blueberry Bread

• 1½ cups fresh blueberries

• 2 cups all-purpose flour

• ¾ cup granulated sugar

• 2 teaspoons baking powder

• ½ teaspoon salt

• ½ cup unsalted butter, melted

• 2 large eggs

• ½ cup whole milk

• 1 teaspoon vanilla extract

• 1 tablespoon fresh lemon zest (optional)

• 1 tablespoon all-purpose flour (for coating the blueberries)

For the Optional Lemon Glaze

• ½ cup powdered sugar

• 1–2 tablespoons fresh lemon juice

• ½ teaspoon vanilla extract (optional)

Prep Time: 15 minutes Cook Time: 55–65 minutes Servings: 8–10 slices

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.

2. Prepare the Blueberries: Wash and thoroughly dry the fresh blueberries. Toss them with 1 tablespoon of all-purpose flour to help prevent them from sinking to the bottom of the bread during baking.

3. Mix the Dry Ingredients: In a large mixing bowl, whisk together 2 cups of all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.

4. Combine the Wet Ingredients: In a separate bowl, whisk together the melted butter, eggs, milk, vanilla extract, and optional lemon zest until smooth.

5. Prepare the Batter: Gradually pour the wet ingredients into the dry ingredients, gently stirring until just combined. Avoid overmixing to ensure a soft, tender texture.

6. Fold in the Blueberries: Carefully fold the flour-coated blueberries into the batter using a spatula, distributing them evenly without crushing the fruit.

7. Bake the Bread: Pour the batter into the prepared loaf pan and spread evenly. Bake for 55–65 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.

8. Allow to Cool: Remove the bread from the oven and let it cool in the pan for approximately 10–15 minutes. Transfer to a wire rack and allow it to cool completely before slicing.

9. Prepare the Optional Lemon Glaze: In a small bowl, whisk together the powdered sugar, fresh lemon juice, and optional vanilla extract until smooth. Adjust the consistency with additional lemon juice if needed.

10. Serve and Enjoy: Drizzle the lemon glaze over the cooled blueberry bread. Slice and serve at room temperature or slightly warm for a delicious breakfast, snack, or dessert.

Chef's Tip: For an extra burst of flavor, sprinkle a little lemon zest over the finished bread. Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

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