Description
A moist and tangy Lemon Blueberry Bread featuring a tender crumb bursting with fresh blueberries and bright lemon flavor, topped with a zesty lemon glaze. Perfect for breakfast, brunch, or a sweet snack.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon all-purpose flour (for tossing blueberries)
Wet Ingredients
- 1 cup granulated sugar
- 1 cup milk
- â…“ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1½ cups fresh or frozen blueberries
Lemon Glaze
- 2 tablespoons unsalted butter, melted
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- ½ teaspoon vanilla extract
Instructions
- Prepare the Bread: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal. In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
- Mix the Batter: In a large mixing bowl, whisk together the sugar, milk, melted butter, eggs, vanilla extract, lemon zest, and lemon juice until smooth and well combined. Gradually add the dry ingredients to the wet mixture, gently mixing until just combined to avoid overmixing.
- Incorporate Blueberries: Toss the blueberries with 1 tablespoon of flour to prevent them from sinking during baking. Gently fold the floured blueberries into the batter to evenly distribute them without crushing.
- Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top of the bread browns too quickly during baking, tent it loosely with foil for the last 15 minutes to prevent overbrowning.
- Cool the Bread: Allow the bread to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before applying the glaze.
- Prepare the Lemon Glaze: In a small bowl, whisk together the melted butter, powdered sugar, lemon juice, and vanilla extract until smooth and creamy.
- Apply the Glaze: Once the bread is fully cooled, drizzle the lemon glaze evenly over the top. Let the glaze set for several minutes before slicing and serving. Enjoy your delicious lemon blueberry bread!
Notes
- For best results, use fresh or frozen blueberries. If using frozen, do not thaw before adding to the batter.
- Tossing blueberries with flour helps keep them suspended in the batter and prevents them from sinking to the bottom.
- If you don’t have fresh lemon juice, bottled juice can be used but fresh is recommended for optimum flavor.
- Allow the bread to cool completely before glazing to avoid melting the glaze.
- Store leftover bread wrapped in plastic or in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This bread can also be frozen wrapped tightly for up to 3 months; thaw before glazing.
