Lemon Glazed Blueberry Bread

This Lemon Glazed Blueberry Bread is the perfect sweet bread for breakfast...

or just snacking!

This bread is my "last-hurrah" to the sweet summery yumminess of the blueberry-lemon combination. You can make it without the glaze...but to me, this bread without glaze is like showering with no soap. Seriously. What's the point of that?

Mmmm...I drizzled a little glaze onto the slice, too. Soooo good.

You'll Need:
2 cups frozen blueberries

2 tablespoon flour

1 1/2 cups flour

1 tablespoon baking powder

1/2 teaspoon salt

1 cup Blueberry flavored Greek yogurt

1/2 cup sugar

2 large eggs

2 teaspoons grated lemon zest

1  teaspoon vanilla

1/2 cup coconut oil

1-2 tablespoons lemon juice

1 cup powdered sugar {preferably sifted}

Start out by tossing the blueberries with the flour. I like to use frozen blueberries because they retain their shape while you're "messing with them" while preparing this recipe. The flour coating prevents them all from sinking to the bottom of the bread. Set these aside. 

Sift the 1 1/2 cups of flour, baking powder and salt together in a small bowl. Mix the yogurt, sugar, eggs, lemon zest, vanilla and oil together in a large bowl. Gradually add dry ingredients to wet ones, mixing until incorporated. 

Carefully fold the flour-coated blueberries into the batter {it is a little thick, so it's a fine dance of folding blueberries...I always have a few burst here and there. But who doesn't love a good purple bread?}. Pour {or spoon, it is thick} into a prepared loaf pan and bake at 350 for 55 minutes, or until done {toothpick testing required here}. Cool completely. {I use a glass pan for this so the glaze can soak all around and get into the bread...more so than it would if I turned the bread out of the pan to let it stand on its own and be topped with the glaze}.

Add powdered sugar to 1 tablespoon of lemon juice, mixing completely {to me, it's easier to add the powder to the liquid here...constantly whisking to prevent lumps}. If needed, add more lemon juice until desired consistency is achieved {I like a thicker glaze, so I don't add much more lemon juice to mine}. Drizzle glaze on top of bread.

I like to eat this when the glaze is still "fresh" and still pretty liquidish.
But don't get me wrong, it's still yummy a few hours later. 
Or days...but nothing ever lasts that long in this house.

To download the printable recipe card, click the image below:

{i linky-party here}

and at Coastal Charm and Savvy Southern Style

Neglect your chores like me and don't miss a thing:

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