Description
This Lemon Blueberry Bread is a moist, flavorful loaf bursting with fresh blueberries and bright lemon zest. Perfect for breakfast, brunch, or a sweet snack, it features a tender crumb and a tangy lemon glaze drizzled on top for added sweetness and zest. Easy to prepare and baked to golden perfection, this bread pairs wonderfully with a cup of tea or coffee.
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
Fruit
- 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 to combine the dry ingredients.
- Mix the Batter: In a large mixing bowl, whisk together the sugar, milk, melted butter, eggs, vanilla extract, lemon zest, and lemon juice until well combined. Gradually add the dry ingredients to the wet mixture, mixing gently just until combined to avoid overmixing. Toss the blueberries with 1 tablespoon of flour to prevent them from sinking in the batter. Gently fold the floured blueberries into the batter to evenly distribute them.
- Bake the Bread: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. If the top of the bread starts to brown too quickly, tent it loosely with aluminum foil for the last 15 minutes of baking. Once baked, let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Prepare and Apply Lemon Glaze: In a small bowl, whisk together the melted butter, powdered sugar, lemon juice, and vanilla extract until smooth and glossy. When the bread is fully cooled, drizzle the lemon glaze evenly over the top. Allow the glaze to set before slicing and serving. Enjoy this deliciously moist and tangy bread!
Notes
- To prevent blueberries from sinking, toss them in flour before folding into the batter.
- If using frozen blueberries, do not thaw them to avoid excess moisture.
- You can substitute milk with any plant-based milk for a dairy-free version.
- The glaze can be adjusted for sweetness by varying the powdered sugar amount.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
