Glazed Blueberry Loaf

The Inspiration…

Around the corner from my house is a You-pick blueberry farm that has recently added a treehouse cafe to their property. How cool is that?! Seeing all the pictures and videos of people enjoying themselves at this new local destination has me realizing how lucky I am to live near local farms. While I love to eat just a handful or blueberries, I also absolutely love them in baked goods. Blueberry pancakes are the only way to go - you will not convince me otherwise. A blueberry scone - heavenly. Blueberry muffins - how cozy. My newest creation is the Glazed Blueberry Loaf, and I think you will agree that it is a winner. So, my suggestion is to go visit your local blueberry farm and whip this up!

To start the batter, in a large mixing bowl, mix together your flour, sugar, baking powder, and salt. Then you’ll incorporate the wet ingredients such as your melted butter, eggs, milk, and vanilla. Then you can gently fold in your blueberries.

Preheat your oven to 350 degrees and line a loaf pan with parchment paper. Spray the parchment and sides of pan with nonstick cooking spray.

Pour the batter into the prepared loaf pan. Bake on the middle oven rack for 20 minutes. Then turn the pan and bake for another 30 minutes, until the top is golden brown and the loaf springs back slightly when you touch it.

Mix up the glaze while you let the loaf cool. Combine 1 cup of powdered sugar with 1 tsp vanilla and 1 1/2 TBSP water. I like to use the clear vanilla extract for this recipe so that the icing stays bright white. You can find it at your local grocery store with the other extracts.

Tip: You can substitute the water for lemon juice if you prefer a lemon glaze. You could also just substitute the vanilla for lemon extract.

Pour the glaze over the top of the loaf once it has cooled. It is a thicker glaze so that it does not run of the middle so you will have to spread it with a spatula or knife to distribute it evenly.

Let the glaze set up and then remove the loaf from the pan by pulling up on the parchment paper. Slice into thick slabs and enjoy!

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Glazed Blueberry Loaf

Yield: 8

Author: Julia Goodrich

Prep time: 10 MinCook time: 50 MinInactive time: 30 MinTotal time: 1 H & 30 M

This moist Glazed Blueberry Loaf is bursting with juicy berries and topped with a sweet glaze. The perfect breakfast for a busy morning or a sweet treat after dinner the whole family will enjoy!

Ingredients

For the loaf

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1 cup milk
• 1/2 cup butter, melted
• 2 eggs
• 1 tsp vanilla
• 2 cups blueberries (Fresh or frozen)

For the Glaze

• 1 cup powdered sugar
• 1 tsp vanilla (clear)
• 1 1/2 TBSP water

Instructions

1. Preheat the oven to 350 degrees and line a loaf pan with parchment paper. Spray the parchment and sides of pan with nonstick cooking spray.
2. In a large mixing bowl, mix together your flour, sugar, baking powder, and salt.
3. Add the wet ingredients, such as your melted butter, eggs, milk, and vanilla. Mix until just combined then gently fold in your blueberries.
4. Pour the batter into the prepared loaf pan. Bake on the middle oven rack for 20 minutes. Then turn the pan and bake for another 30 minutes, until the top is golden brown and the loaf springs back slightly when you touch it.
5. *Mix up the glaze while you let the loaf cool. Combine 1 cup of powdered sugar with 1 tsp vanilla and 1 1/2 TBSP water. (I like to use the clear vanilla extract for this recipe so that the icing stays bright white. You can find it at your local grocery store with the other extracts.)
6. Pour the glaze over the top of the loaf once it has cooled. It is a thicker glaze so that it does not run of the middle so you will have to spread it with a spatula or knife to distribute it evenly.
7. Let the glaze set up and then remove the loaf from the pan by pulling up on the parchment paper. Slice into thick slabs and enjoy!

Notes

*You can substitute the water for lemon juice if you prefer a lemon glaze. You could also just substitute the vanilla for lemon extract.

You can also use this batter to make 12 muffins rather than a loaf. Prepare 12 muffin tins with liners and fill to the top with batter. Bake at 375 for 15-20 minutes until lightly golden on the top.

Nutrition Facts

Calories

404.76

Fat

14.03

Sat. Fat

8.26

Carbs

64.84

Fiber

1.73

Net carbs

63.09

Sugar

38.81

Protein

6.01

Sodium

314.73

Cholesterol

75.08

Nutrition information is calculated using an ingredient database and should be considered an estimate.

Loaf, Bread, Cake, Muffins, Blueberries, Glaze, Vanilla, Lemon, Dessert, Breakfast

Dessert, Breakfast