Glazed Blueberry Bread
Can we just talk about the pretty pinky-purple glaze on this Glazed Blueberry Bread? It is made with real blueberries and the color is completely natural! This tender quick bread recipe is made with plenty of blueberries, both in the bread and in the blueberry glaze for maximum flavor.
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Servings: 10
Calories: 326kcal
Ingredients
For the Bread
- 3/4 cup granulated sugar
- 1/2 cup milk
- 1/2 cup oil
- 1 egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup blueberries
For the Blueberry Glaze
- 1 1/2 cups blueberries
- 1/2 cup water
- 2 cups powdered sugar
- 2 Tbsp melted butter
- 1/2 tsp vanilla extract
Directions
- Preheat oven to 350 degrees F. Grease a 9x5-inch loaf pan and set aside.
- In a medium bowl, mix together the sugar, milk, oil, eggs, and vanilla.
- Add in the salt and baking powder. Slowly add in the flour while stirring just to combine.
- Gently fold the whole blueberries into the batter.
- Pour batter into greased loaf pan. Bake 50-55 minutes until a toothpick inserted into the center comes out clean.
- Allow bread to cool in pan for 10 minutes then remove to a wire rack to cool completely.
- To make the glaze, place 1 1/2 cups of blueberries and 1/2 cup water into a small saucepan over medium heat. Cook down the blueberries for approximately 10 minutes, stirring frequently. Add more water as necessary to keep the blueberries from scorching. Remove from heat and strain the blueberry juice into a small bowl. Press the blueberries against the strainer to extract as much juice as you can.
- Place powdered sugar into a medium bowl then add 1/3 cup of the blueberry juice, the melted butter, and vanilla. Stir until fully combined and smooth.
- Drizzle glaze over bread when completely cool.
Nutrition Facts
Serving: 1 g | Calories: 326 kcal | Carbohydrates: 52 g | Protein: 3 g | Fat: 12 g | Saturated Fat: 2 g | Polyunsaturated Fat: 9 g | Cholesterol: 21 mg | Sodium: 157 mg | Fiber: 1 g | Sugar: 34 g
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