Magically Moist Almond Lemon Blueberry Bread Recipe With Lemon Glaze Is Sweet Satisfaction by Jan Mostrom
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I love the combination of lemon and blueberries. The two fruits just complement each other so well. This lemon blueberry bread recipe is so great because it adds the subtle flavor of almond to the beautiful fresh flavors of lemon and blueberries. The sweet glaze on top adds another layer of sweetness to this already wonderful bread. If you prefer a less sweet bread, you can leave the glaze off.
To make this lemony blueberry loaf cake recipe you will need to grab the following ingredients from your fridge and pantry: butter, granulated sugar, a lemon for juicing and zesting, vanilla extract, almond extract, eggs, flour (all-purpose or gluten-free), baking powder, salt, almond flour, fresh or frozen blueberries and powdered sugar. Check out the health benefits of blueberries (blueberries are a superfood!) and the health benefits of lemon.
Serve slices of this sweet almond lemon blueberry bread for dessert after dinner, as a sweet snack during the day or even for a refreshing breakfast with coffee or tea.
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour to 1 hour and 10 minutes
Total Time: 1 1/2 hours
Servings: 10
Ingredients
- 1/2 cup (1 stick) plus 3 tablespoons unsalted butter, at room temperature (plus extra for greasing the pan)
- 3/4 cup granulated sugar or superfine sugar
- 1 lemon, juiced and zested (divided)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 3 large eggs, beaten
- 2/3 cup all-purpose flour or gluten-free 1:1 flour, sifted
- 1 1/4 teaspoons baking powder
- 1/8 teaspoon salt
- 1 cup almond flour (ground almonds)
- 1 1/2 cups fresh or frozen blueberries
- 2/3 cup powdered sugar
Here's how to make it:
- In the bowl of a stand mixer place butter, sugar and lemon zest. Mix with a paddle attachment on high for 3 minutes. (You could also mix in a mixing bowl with a hand-held electric mixer.)
- Add eggs and beat on medium, scraping sides down until eggs are fully blended in.
- In a medium bowl add both flours, baking powder and salt and use a fork to mix together.
- Add dry ingredients to the wet, a bit on a time and mix on low.
- Fold in 3/4 of the blueberries with a rubber spatula.
- Spread the mixture into a loaf pan that's been buttered or lined with parchment paper. Bake in a preheated 375-degree F oven for 15 minutes. Remove from he oven.
- Top with the remaining blueberries and bake for another 15 minutes.
- Cover the bread with foil and bake for another 25 to 30 minutes, or until a toothpick comes out clean. Place on a rack to cool completely.
- When the bread has cooled make the glaze by combining the powdered sugar and lemon juice. (Add 1 tablespoon of juice at a time until you get to the desired consistency.) Pour the glaze over the bread and enjoy! (If you like the glaze to be a bit harder, let the glazed bread sit for about 30 minutes.) Store the bread in an airtight container to keep it fresh.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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