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high altitude lemon blueberry bread
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High Altitude Lemon Blueberry Bread with Lemon Glaze

Wild Flour Recipes | Baking at 8,000 ft

www.wildflourrecipes.com

Bright, zesty, and bursting with juicy blueberries, this High Altitude Lemon Blueberry Bread with Lemon Glaze is the perfect balance of sweet and citrus! 
Prep Time20 minutes
Cook Time1 hour 5 minutes
Course: Breads, Breakfast
Cuisine: American
Keyword: high altitude, high altitude lemon blueberry bread, lemon blueberry, quick bread
Yield: 12 slices
Author: Rebekah S.

Equipment

  • Large & Small Bowl
  • Loaf Pan standard 8.5 x 4.5 x 2.5 size

Ingredients

Bread Batter

  • 2 cups All Purpose Flour plus 2 teaspoons
  • ¾ cup White Sugar
  • 1 tsp Baking Powder
  • ½ tsp Salt
  • ¾ cup Sour Cream or Greek Yogurt
  • ⅓ cup Butter melted
  • 1 tsp Vanilla Extract
  • 1 Large Egg
  • ¼ cup Lemon Juice
  • 2 tbsp Lemon Zest
  • 1½ cup Blueberries fresh

Lemon Glaze

  • 1 cup Powdered Sugar
  • 2-3 tbsp Lemon Juice

Instructions

  • WASH & DRY BLUEBERRIES - ensure the blueberries are dry
  • PREHEAT - preheat the oven to 350° F
  • PREPARE THE PAN - place a sheet of parchment paper in the pan OR lightly coat the pan with softened butter and evenly spread flour over the butter by gently tapping and tilting the pan. Tap any excess or loose flour out of the pan.
  • MIX THE BATTER - First add all the dry ingredients and lemon zest together and mix. Then add in the melted butter, vanilla extract, lemon juice, and sour cream. Mix until the batter is just combined.
    Note: the batter will be thick
  • ADD BLUEBERRIES - in a small bowl add the blueberries and 2 tsp of flour. Toss the blueberries to coat completely in flour. Then gently fold the blueberries into the batter.
  • ADD TO PAN - gently scoop the batter into the prepared pan and spread the batter evenly through the pan.
  • BAKE - bake for 60-65 minutes or until the top is golden brown and a cake test or toothpick comes out clean when poked into the middle of the bread. 
  • COOL - cool the bread IN THE PAN for 20 minutes and then run a knife along the edge of the bread and carefully slide the bread out on to a wire cooling rack to cool completely.
  • PREPARE ICING – In a small bowl mix together the icing by adding 1 tbsp of lemon juice at a time until the right consistency is achieved. Drizzle the icing over the top of the cooled bread. 
    Tip: The icing should be thin enough to run off the end of a spoon to drizzle but thick enough to control.

Notes

FROZEN BLUEBERRIES - usually frozen blueberries requires a long bake time which can dry out the bread.  If using frozen blueberries increase the bake time 15 minutes.
LEMON EXTRACT - swap out the 2 tbsp of lemon zest and use 3 tsp of lemon extract
CRUMBLE TOPPING - add extra crunch to the top of the bread.
  • 1 cup All Purpose Flour
  • 1/2 cup White Sugar
  • 1/3 cup Butter – softened
In a separate bowl combine the flour and white sugar together. Then add in the softened butter. With a fork mix to create a crumbly texture. TIP: the crumbles should be pea size or smaller.
VANILLA ICING - 
  • 1 cup Powdered Sugar
  • 1 tsp Vanilla Extract
  • 2-3 tbsp Whole Milk – add the milk 1 tablespoon at a time until the right consistency is achieved for drizzling the icing
STORAGE - store at room temperature for about 3 days at room temperature, up to a week in the refrigerator, and up to 3 months in the freezer