Cooking With Dough

Raspberry-Lemon Glazed Bread with Blueberry Butter

While grocery shopping with my son Gavin the other day I noticed the abundance of beautiful raspberries in the produce section, and being that raspberries happen to be one of Gavin’s favorite fruits he wouldn’t let me pass them without getting some…  

As I piled carton after carton of raspberries into my cart I started brainstorming what treat I could make with them.  All the sudden it hit me, Raspberry bread!   After deciding on making raspberry bread I decided to take it a step further and top it with a sweet and tangy lemon glaze.  Then I really went overboard and came up with a creamy blueberry butter to smother all over the bread… wow, I really went for it didn’t I ha-ha.  

This recipe’s versatility is great because it can be served as a dessert or breakfast treat, and also makes a great gift for the holidays.




1 ½ cups all-purpose flour

1 tsp. baking powder

¼ tsp. cinnamon

1 tsp. salt

1 ½ cups raspberries

½ cup granulated sugar

½ cup brown sugar

1/3 cup butter, melted

½ cup milk

2 eggs

½ tsp. vanilla extract

Zest of one lemon

2 tbsp. lemon juice, freshly squeezed


Lemon Glaze:

 ½ cup powdered sugar

1 tsp. lemon zest

1 ½ - 2 ½ tsp. lemon juice, freshly squeezed


Blueberry Butter:

2 sticks unsalted butter, softened

2 tbsp. brown sugar

½ tsp. vanilla extract

½ cup blueberries

Pinch of salt



Preheat oven to 350 degrees and grease a 9 in. X 5 in. loaf pan.

In a large bowl stir together flour, baking powder, cinnamon, and salt; once combined stir in raspberries. (By adding the raspberries to the flour mixture it insures that the berries wont all sink to the bottom of the bread.)


In a medium bowl whisk together granulated sugar, brown sugar, melted butter, milk, eggs, vanilla, lemon zest, and lemon juice. Once thoroughly blended add the sugar mixture to the flour mixture; and stir until just combined, do not over mix.


Pour batter into the greased loaf pan, bake at 350 degrees for 1 hour or until a toothpick inserted in the center of the loaf comes out clean. Allow bread to cool before removing it from the loaf pan.


Once the bread has cooled it is time to make the lemon glaze. In a medium bowl mix together powdered sugar and lemon zest, slowly pour in the lemon juice until it reaches a drizzling consistency. Remove bread from the loaf pan and drizzle the lemon glaze over the top of the bread and allow glaze to harden before serving.


In a food processor or blender, blend together softened butter, brown sugar, vanilla, blueberries, and salt; blend until completely combined and a creamy consistency.


Transfer blueberry butter to a ramekin or small bowl and serve along side the raspberry lemon glazed bread.