Moist, sweet, and perfectly toasted with a slather of honey butter or cream cheese, blueberry bread is a welcome treat anytime!
Ingredients :
½ cup butter softened
¾ cup granulated sugar
2 eggs room temperature
½ cup light cream
1 tablespoon fresh lemon juice
½ teaspoon almond extract
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 ¼ cups blueberries fresh or frozen, divided
2 tablespoons powdered sugar
1 teaspoon milk or as needed
Directions :
Preheat the oven to 350°F and grease and flour an 8×4 loaf pan.
In a large mixing bowl, cream together the butter and sugar, then incorporate the eggs and cream. Stir in the lemon juice and almond extract until well blended.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry mixture to the butter mixture, stirring until just combined. Be careful not to over mix.
Set aside 2 tablespoons of blueberries for topping the bread. Fold in the remaining blueberries. (If they are very juicy, they can be tossed in a tablespoon of flour to prevent them from sticking.)
Pour the batter into the prepared pan, spreading it evenly. Sprinkle the reserved blueberries over the top.
Bake the bread for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven then remove from the pan and place it on a cooling rack.
Mix together the powdered sugar and milk to create a smooth glaze. Drizzle over the loaf once it's cool enough to handle.
