Easy to make blueberry bread drenched with a lemon glaze and finished with an almond icing.
Course
Breads, Breakfast, Brunch
Cuisine
American
Prep Time20minutes
Cook Time1hour
Total Time1hour20minutes
Servings16
Ingredients
Blueberry bread
1½cupsflour + 1 Tablespoondivided
2teaspoonsbaking powder
½teaspoonsalt
1cupplain yogurt
1cupsugar
3large eggs
2teaspoonlemon zest
½teaspoonvanilla extract
½teaspoonalmond extract
½cupvegetable oil
1½cupfresh blueberries
¼cupslivered almonds
Lemon Syrup
¼cupfresh lemon juice
¼cupsugar
Almond Icing
½cuppowdered sugar
½teaspoonalmond extract
2teaspoonswater
Method
Heat oven to 350°F. Grease a 9″ x 5″ loaf pan, dust with flour, tap out excess.
Blueberry bread
In a medium bowl, whisk together, flour, baking powder, and salt.
In a large bowl, mix together yogurt, sugar, eggs, lemon zest, extracts, and oil.
Slowly add the dry ingredients to the wet. Stir until mixture is smooth.
In a small bowl toss blueberries with 1 tablespoon of flour to coat. Gently fold blueberries and almonds into the batter.
Pour batter into prepared pan and bake for 55 to 65 minutes, or until toothpick inserted comes out clean.
Allow bread to cool in the pan for 20 minutes before turning out on a wire rack over a piece of parchment paper to glaze with lemon syrup.
Lemon Syrup
Heat lemon juice and sugar over medium heat, stirring constantly until sugar is dissolved. Continue heating for about three minutes or until syrup just begins to boil.
Remove from the heat and allow to cool for 10 minutes.
Glaze
Place a piece of parchment or wax paper under the cooling rack. Using a tooth pick or thin chopstick, poke holes in the top of the warm loaf of bread. Slowly pour the warm syrup over the bread allowing it to soak in to the loaf.
Cool Completely before icing
Icing
Mix powdered sugar with almond extract.
Add water about a half a teaspoon at a time to make a thin icing.