Tips
Frozen berries can be used instead of fresh berries. You can also substitute the blueberries with a different kind if you choose. I think blackberries or raspberries would pair excellent with the lemon.
This bread should be stored in an air tight container in the fridge for up to five days.
I used protein powder in mine for an extra nutritional benefit, but you can replace that with 1/2c of flour instead
Benefits
This delicious bread makes an excellent sweet treat to have as a snack or pair with breakfast.
This snack is perfect to pair with foods high in iron as the vitamin c will help your body absorb the iron, benefiting your body more.
Ingredients
For the bread:
1 cup of flour
1/2 cup protein powder
1 teaspoon of baking powder
1 teaspoon of salt
1/3 cup melted butter
1 cup sugar
2 eggs
1/2 teaspoon vanilla extract
2 teaspoons fresh grated lemon juice
2 tablespoons lemon juice
1 cup blueberries
1 tablespoon flour
For the glaze
2 tablespoons butter melted
1/2 cup powder sugar
2 teaspoons lemon juice
1/2 teaspoon vanilla extract
Directions
Preheat oven to 350 and grease a 9×5 loaf pan
- In a medium bowl, whisk flour, protein powder, baking powder, salt, and set aside.
- In a bowl with an electric mixer blend together melted butter, sugar, eggs, vanilla, lemon zest, and lemon juice. Mix until well combined.
- Slowing add the dry mixture to the wet mixture while incorporating the milk.
- Coat blueberries with 1 tablespoon of flour, this will help prevent the blueberries from sinking
- Add coated blueberries to mixture and incorporate by hand to combine.
- Pour batter into greased pan and bake at 350F for 55-65 minutes or until a toothpick entered into the center comes out clean. Cool bread for 30 minutes after and then move to a wire rack with parchment paper underneath to catch the glaze.
- Prepare the glaze by whisking together the melted butter, powdered sugar, lemon juice, and vanilla. Pour glaze over the loaf. Allow to set and then enjoy!