Description
This delightful Blueberry Lemon Bread is moist, bursting with fresh blueberries, and infused with zesty lemon flavor. Topped with a tangy lemon glaze, it makes a perfect treat for breakfast or a sweet snack. The loaf is easy to prepare, baked to golden perfection, and packed with vibrant citrus notes that complement the juicy berries.
Ingredients
Scale
Bread Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1 tablespoon lemon zest
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh blueberries
Lemon Glaze Ingredients
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C), ensuring it reaches the right temperature for even baking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which helps incorporate air for a tender crumb.
- Add Wet Ingredients: Beat in the eggs one at a time, then add the milk and lemon zest. Mix thoroughly to combine all the wet ingredients evenly.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and salt.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently just until combined to avoid overmixing and tough bread.
- Fold in Blueberries: Carefully fold the fresh blueberries into the batter to prevent them from breaking and to distribute them evenly throughout the loaf.
- Prepare Loaf Pan and Pour Batter: Grease a loaf pan thoroughly and pour the batter inside, smoothing the top with a spatula for even baking.
- Bake the Bread: Place the pan in the preheated oven and bake for approximately 60 minutes, or until a toothpick inserted in the center comes out clean, indicating doneness.
- Make Lemon Glaze: While the bread cools, whisk together the powdered sugar and lemon juice in a small bowl until smooth to create a tangy glaze.
- Glaze the Bread: Once the bread is completely cooled, drizzle the lemon glaze generously over the top, allowing it to set before slicing and serving.
Notes
- Use fresh blueberries for the best texture and flavor; frozen blueberries can be used but may require extra flour to reduce moisture.
- Do not overmix the batter once the dry ingredients are added to keep the bread tender and light.
- If the top browns too quickly, tent the loaf with aluminum foil halfway through baking.
- Allow the bread to cool fully before adding the glaze to prevent it from melting off.
- This bread can be stored in an airtight container for up to 3 days or frozen for up to 2 months.
