Lemon Blueberry Bread

overhead slice of blueberry bread with lemon curd swirls

5 from 3

Lemon Blueberry Bread

This Lemon Blueberry Bread is a buttery and moist quick bread dessert or snack cake, with lemon curd and blueberries swirled throughout, then topped with a silky sweet glaze.

Prep Time15

Cook Time1

Total Time1 15

Course: Bread

Cuisine: American

Keyword: Lemon Blueberry Bread, Lemon Blueberry Bread Recipe

Servings:

Ingredients

Cake

½ cup unsalted butter softened
¾ cup granulated sugar
2 large eggs
¾ cup half and half
1½ tsp vanilla
1¾ cups all-purpose flour spooned and leveled
1¼ tsp baking powder
½ tsp salt
⅓ cup lemon curd warmed slightly to loosen, if necessary
¾ cup blueberries

Glaze

1 cup powdered sugar
1 tbsp milk
1 tbsp fresh lemon juice
2 tsps lemon zest

Instructions

Preheat oven to 350°F. Line a 9x5 loaf pan with parchment paper, leaving a slight overhang on two sides. Coat with nonstick cooking spray.
In a large bowl using a handheld electric mixer, beat the butter and sugar together until fluffy. Add in the eggs, half and half, and vanilla. Beat in the flour, baking powder, and salt, until combined.
Pour a third of the batter in the prepared pan, tapping it on the counter to evenly spread it out. Swirl half of lemon curd into the batter, then scatter half of the blueberries over the top. Repeat layers one more time, and ending with the remaining batter.
Bake for 1 hour, or until a toothpick inserted in the center comes out clean.
Let cool in pan for at least one hour, then remove loaf from pan and transfer to a wire rack.
Whisk together the powdered sugar, milk, lemon juice, and lemon zest and drizzle over cake. Let set; slice and serve!

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