Blueberry Bread - Moist & Sweet #shorts

By Natasha's Kitchen · 60 min

Ingredients

Instructions

1. Preheat the oven to 350°F. Butter a 6-cup (8½ by 4½ inch) loaf pan, dust it with flour and tap out the excess.
2. In a medium bowl, whisk together the flour, baking powder and salt.
3. In a large bowl, cream the butter with half the sugar on medium-high until combined. Add the remaining sugar and beat for 2 minutes. Beat in the eggs, vanilla and 1 tsp lemon zest until well mixed.
4. Add the flour mixture in two parts, alternating with the milk, mixing on medium-low just until incorporated each time. Scrape the bowl sides as needed.
5. Toss the blueberries with 1/2 tbsp flour, then fold them into the batter until just combined.
6. Spread the batter in the prepared pan and bake at 350°F for 50 to 60 minutes, until golden on top and a toothpick inserted in the center comes out clean.
7. Cool in the pan for 10 to 15 minutes, loosen the edges, then move the loaf to a wire rack to cool completely.
8. For the glaze: once the bread is cool, stir together the powdered sugar, lemon juice and reserved 1/2 tsp lemon zest until smooth. It should drizzle; add more lemon juice to thin or more powdered sugar to thicken.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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