Description

This delightful Lemon Blueberry Bread is a moist, flavorful quick bread bursting with fresh blueberries and zesty lemon. Topped with a tangy lemon glaze, it’s perfect for breakfast, brunch, or a sweet snack. The combination of tart lemon and sweet blueberries, along with a tender crumb, makes this loaf a crowd-pleaser that’s easy to bake and sure to impress.

Ingredients

Scale

Dry Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon flour (for coating blueberries)

Wet Ingredients

1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, room temperature
2 tablespoons lemon zest
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1/2 cup milk
1 1/4 cups fresh blueberries

For the Lemon Glaze

1 cup powdered sugar
2 tablespoons fresh lemon juice

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, which helps incorporate air for a tender bread.
Add Eggs and Flavoring: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the lemon zest, fresh lemon juice, and vanilla extract to infuse bright citrus flavor.
Combine Wet and Dry Ingredients: Add the dry ingredients to the wet mixture alternately with the milk, starting and ending with the dry ingredients. Mix gently to avoid overworking the batter, which keeps the bread tender.
Fold in Blueberries: Toss the blueberries with 1 tablespoon of flour (from the dry ingredients) to prevent them from sinking, then gently fold them into the batter.
Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Bread: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Prepare the Lemon Glaze: In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth and drizzle it over the cooled bread.

Notes

Tossing the blueberries in flour helps prevent them from sinking to the bottom of the bread during baking.
This bread can be stored at room temperature for up to 3 days, making it perfect for make-ahead breakfasts.
For longer storage, freeze the bread wrapped tightly in plastic wrap and foil for up to 2 months.
Ensure eggs are at room temperature to achieve the best texture and rise.
You can substitute fresh blueberries with frozen blueberries without thawing if preferred.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Dessert, Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 265
Sugar: 28 g
Sodium: 160 mg
Fat: 10 g
Saturated Fat: 6 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 55 mg