So I don’t know about you, but we have been having really strange weather the past couple of weeks. One day will be sunny and 60 degrees, then the next day we will have inches of ice and snow. Then it will melt and repeat.
I am getting tired of the inches of ice and snow part, but I am loving the 60 degree days. I can get out and walk to the grocery store without freezing, open the windows, and generally enjoy the sun that I haven’t seen enough of in a while.
To celebrate these fleeting glimpses of spring (and an aunt’s birthday), I made one of my most popular desserts. The bright lemon and juicy blueberries inspire feelings of spring even on the snowy days.
This delicious lemon blueberry bread can be made in loaf pans, but for special occasions I like to bake it in my Bundt pan, making for a more beautiful presentation.
The bread itself is moist and bright. The icing, however, really “makes” it. I always put some of the icing on the bread and reserve the rest of it to spoon over each serving.
Lemon Blueberry Bread
1 cup butter, softened
2 cups granulated sugar
3 cups all-purpose flour
2/3 cup buttermilk
1/2 tsp baking soda
1/2 tsp salt
2 tbsp lemon zest
2 tbsp fresh lemon juice
8 oz fresh blueberries (frozen are fine)
8 oz powdered sugar
1/4 cup melted butter
1 1/2 tbsp lemon zest
1/4 cup fresh lemon juice
Preheat the oven to 325 degrees
Grease and flour 2 loaf pans or 1 bundt pan.
Cream butter and sugar. Add eggs and beat until smooth, then add buttermilk and mix until combined. Beat in the lemon juice and zest.
With a spatula, fold in the blueberries. Pour into pan(s) and bake 60-65 minutes.
Cool up to 10 minutes.
While the bread is cooling, beat together all of the icing ingredients. Spoon the icing onto the still-warm bread (I usually use about half of the icing initially, then spoon the rest over the individual portions.)