Blueberry Upside Down Quick Bread
A lemony cornmeal bread topped with blueberries and a powdered sugar glaze. The perfect quick bread for brunch or dessert!
Servings: 12
Calories: 329kcal
Ingredients
- 4 Tbsp Butter
- 1/3 cup Brown Sugar
- 1 pint Blueberries
- 1 cup Cornmeal
- 3/4 cup Flour
- 1/5 tsp. Baking Powder
- 1/2 cup Butter softened
- 3/4 cup Sugar
- 3 Eggs
- 1 Lemon zested and juiced
- 1/2 cup Milk
- 2-4 tsp. Lemon juice
- 3/4 cup Powdered Sugar
Instructions
- Preheat oven to 350 degrees. Prepare a bread pan by either spraying with non-stick cooking spray or lining with parchment paper. Set aside.
- In a small microwave safe bowl, melt 4 tablespoons butter. Add brown sugar and stir to mix well. Pour into bottom of bread pan and spread so it coats the bottom. Add blueberries on top of butter mixture.
- In a small bowl, combine the cornmeal, flour and baking powder. Set aside.
- In a stand mixer, cream butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. On low, add in the lemon zest, lemon juice and milk. Mix until well-combined.
- Add in the dry mixture and beat until just combined. Pour into the bread pan over the blueberries and smooth out the top.
- Bake for about 35-40 minutes until a toothpick inserted in the center tests done. Let cool in pan for 10 minutes and then invert onto a cooling rack to cool completely.
- For the glaze, mix 2 teaspoons lemon juice and powdered sugar in a small bowl. You can additional lemon juice, one teaspoon at a time, until it is the right consistency to drizzle over the bread.
Notes
You can use frozen blueberries in place of the fresh berries.