Description
This Lemon Blueberry Bread is a tender, moist quick bread infused with bright lemon flavor and bursting with juicy blueberries. Finished with a tangy lemon glaze, it’s the perfect treat for breakfast, dessert, or an afternoon snack. Simple to make and sure to impress, each slice brings you a taste of summer in every bite.
Ingredients
Bread
- 1 1/2 cups all-purpose flour, plus 1 tablespoon (for blueberries)
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/3 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 2 teaspoons fresh grated lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 cup milk
- 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
Lemon Glaze
- 2 tablespoons unsalted butter, melted
- 1/2 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Pan and Oven – Preheat your oven to 350°F (175°C). Line a 9″ x 5″ loaf pan with parchment paper or lightly grease it with butter for easy removal.
- Mix Dry Ingredients – In a medium bowl, whisk together 1 1/2 cups flour, baking powder, and salt. Set aside.
- Combine Wet Ingredients – In the bowl of an electric mixer, blend the melted butter, granulated sugar, eggs, vanilla extract, lemon zest, and lemon juice. Mix until everything is well combined and the mixture is smooth.
- Incorporate Dry and Wet Mixtures – With the mixer on low, add half of the dry flour mixture and half of the milk, then repeat with the remaining flour mixture and milk. Mix only until just combined—avoid over-mixing for the most tender bread.
- Prepare the Blueberries – Rinse fresh blueberries so they’re a little damp. Toss the blueberries with 1 tablespoon flour in a small bowl. The flour helps keep the berries suspended in the batter during baking.
- Fold in Blueberries – Gently fold the flour-coated blueberries into the batter by hand. Stir just enough to evenly distribute the berries.
- Bake the Bread – Pour the batter into the prepared loaf pan. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for about 30 minutes, then transfer to a wire rack set over a baking sheet.
- Make the Glaze – In a small bowl, whisk together melted butter, powdered sugar, lemon juice, and vanilla until smooth.
- Glaze and Finish – Drizzle the glaze evenly over the warm bread. Allow the glaze to set for a few minutes before slicing and serving. Enjoy!
Notes
- If using frozen blueberries, do not thaw before mixing into the batter to prevent excess moisture and color bleeding.
- Letting the bread cool before glazing helps the glaze from absorbing too much into the loaf.
- Bread can be stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to 1 week.
- For extra lemon flavor, add a bit more lemon zest to the glaze or batter.
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 259 kcal
- Sugar: 25g
- Sodium: 307mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 48mg
