Lemon Drizzle Blueberry Bread

I got given these amazing Russian doll cup measures for my birthday and have been desperate to try them out for ages. Ive also not baked in a while so this morning when i couldn’t sleep i took to Pinterest and my fridge to work out what I could bake.

RussianDoll1 (1)

I came across this recipe for a flabulous blueberry vanilla bread with lemon glaze from Julia’s album that I had to try. I doubled the glaze ingredients as I like lots of drizzle and put in a whole pack of blueberries (1 1/4 cups) and it still came out fine.


  • 1/3 cup melted butter
  • 1 cup white sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1 & 1/2 cups plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cups milk
  • 2 tablespoons grated lemon zest
  • 1 & 1/4 cups fresh or frozen blueberries
  • 2 tablespoons plain flour
  • Lemon glaze:
  • 4 tablespoons freshly squeezed lemon juice
  • 1 cup icing sugar


  • Preheat oven to 170c gas mark 5
  • Butter a loaf tin, line the bottom & two sides with parchment paper.
  • In a mixing bowl, beat together butter, 1 cup sugar, eggs, and vanilla extract.
  • In a separate bowl, combine flour, baking powder and salt
  • Stir into egg mixture alternately with milk.
  • Toss blueberries in 2 tbs flour. This will help prevent blueberries from sinking.
  • Fold lemon zest and blueberries into the batter then Pour into loaf tin.
  • Bake in preheated oven for about 45/ 50 minutes, until a skewer comes out clean.
  • Cool bread in tin for 40 minutes then turn out onto a wire rack to cool completely

Lemon glaze:

  • Combine freshly squeezed lemon juice and 1 cup icing sugar in a small bowl and beat, with a whisk until smooth glaze forms .
  • Drizzle the top of the bread (after it’s been completely cooled) with the glaze. Some of the glaze will go down the sides of the bread.

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