There is something absolutely magical about a slice of moist, tangy, and sweet Lemon Blueberry Bread topped with a luscious lemon glaze. This Lemon Blueberry Bread with Lemon Glaze Recipe transforms simple pantry staples and fresh blueberries into a delightful treat that feels like sunshine on a plate. Whether you’re enjoying it with your morning coffee or serving it as a dessert, this bread is bursting with bright citrus flavor and juicy bursts of blueberry that will have everyone asking for seconds.
Ingredients You’ll Need
The beautiful thing about this Lemon Blueberry Bread with Lemon Glaze Recipe is how straightforward the ingredient list is. Each component plays an important role in delivering the perfect texture, balance of flavors, and that irresistible golden crust you crave.
- All-purpose flour (2 cups): The base for our bread providing structure without heaviness.
- Baking powder (2 teaspoons): Ensures the bread rises beautifully for a tender crumb.
- Salt (½ teaspoon): Enhances all the flavors and balances the sweetness.
- Granulated sugar (1 cup): Adds sweetness and helps with browning.
- Milk (1 cup): Keeps the bread moist and tender.
- Unsalted butter, melted (⅓ cup): Contributes richness and a soft texture.
- Large eggs (2): Bind the ingredients together and add moisture.
- Vanilla extract (1 teaspoon): Adds a subtle aromatic warmth to balance the citrus.
- Lemon zest (zest of 1 lemon): Packs a punch of zesty brightness in every bite.
- Fresh lemon juice (2 tablespoons): Infuses the bread with vibrant lemon flavor.
- Fresh or frozen blueberries (1½ cups): Provides juicy pops of sweetness and beautiful color.
- All-purpose flour (1 tablespoon): Used to toss with blueberries to avoid sinking.
- Unsalted butter, melted (2 tablespoons, for glaze): Adds richness to the shiny lemon glaze.
- Powdered sugar (1 cup): Creates the sweet, smooth lemon glaze topping.
- Fresh lemon juice (2 tablespoons, for glaze): Gives the glaze its signature tangy kick.
- Vanilla extract (½ teaspoon, for glaze): Adds depth and balances the tartness of the glaze.
How to Make Lemon Blueberry Bread with Lemon Glaze Recipe
Step 1: Prepare the Bread
Start by preheating your oven to 350°F (175°C). This ensures your oven is perfectly warm when it’s time to bake, giving your bread that ideal rise. Next, grease and flour a 9×5-inch loaf pan or line it with parchment paper to make removing the bread easy and mess-free. In a medium bowl, whisk together the flour, baking powder, and salt. These dry ingredients form the backbone of your bread, so mixing them well helps with even texture and rise.
Step 2: Mix the Batter
In a large bowl, whisk together the sugar, milk, melted butter, eggs, vanilla extract, lemon zest, and lemon juice until everything is smooth and integrated. This mixture brings together the creamy richness and the zesty brightness that makes this bread special. Gradually add your dry ingredients to the wet mixture, stirring just until combined to keep the bread tender and light. Toss the blueberries with 1 tablespoon of flour—this clever step prevents them from sinking to the bottom and keeps them beautifully distributed throughout the bread. Finally, gently fold the blueberries into the batter, being careful to keep them intact for those gorgeous bursts of fruity flavor.
Step 3: Bake the Bread
Pour the batter into your prepared loaf pan and smooth the top for an even bake. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. If you notice the bread browning too quickly at the top, tent it loosely with aluminum foil partway through to prevent burning. Once done, let the bread cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. This resting time allows the bread to firm up and prevents it from crumbling when you slice into it.
Step 4: Add the Lemon Glaze
While your bread is cooling, whisk together the melted butter, powdered sugar, fresh lemon juice, and vanilla extract in a small bowl until smooth and glossy. Once the bread has fully cooled, drizzle this tangy lemon glaze generously over the top. Let the glaze set for a bit before slicing, which gives it a delightful shine and that perfect balance of sweet and tart to complement each slice.
How to Serve Lemon Blueberry Bread with Lemon Glaze Recipe
Garnishes
Adding a few simple garnishes enhances the already stunning appearance and flavors of this lemon blueberry bread. Consider topping with a sprinkle of freshly grated lemon zest for an extra zing or a handful of fresh blueberries scattered on the plate. A dusting of powdered sugar can add a touch of elegance and sweetness, making it look café-worthy at home.
Side Dishes
This bread pairs wonderfully with so many accompaniments. Serve slices alongside a cup of your favorite tea or coffee to brighten up your morning or afternoon break. For a heartier snack, a dollop of whipped cream or cream cheese adds creamy richness that plays beautifully against the bread’s zesty notes. On warmer days, a scoop of vanilla ice cream could turn this into an irresistible dessert.
Creative Ways to Present
Want to wow your guests? Try slicing the Lemon Blueberry Bread with Lemon Glaze Recipe into thinner pieces and serve as petite finger sandwiches at brunch. Arrange the slices on a decorative platter with fresh berries, edible flowers, and sprigs of mint to make a stunning centerpiece. Alternatively, toast individual slices lightly and top with ricotta cheese and a drizzle of honey for an elevated treat.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, wrap leftover lemon blueberry bread tightly in plastic wrap or store in an airtight container to keep it moist. It will stay fresh at room temperature for about 2 to 3 days, perfect for enjoying a few indulgent slices throughout the week.
Freezing
If you want to save this joy for later, freezing is a fantastic option. Wrap the bread snugly with plastic wrap, then place it in a freezer-safe bag or container. It will keep well for up to 3 months. Thaw it overnight in the fridge or at room temperature before serving.
Reheating
To revive that freshly baked feel, warm slices gently in a toaster oven or microwave. Just 20-30 seconds will bring out the bread’s soft texture and refresh the brightness of the lemon glaze. Be careful not to overheat, or you might lose some of that lovely moisture.
FAQs
Can I use frozen blueberries in this Lemon Blueberry Bread with Lemon Glaze Recipe?
Absolutely! Frozen blueberries work just as well as fresh ones. Just be sure to toss them in flour before folding them into the batter to prevent bleeding and sinking. Thawing isn’t necessary, which makes it a convenient option year-round.
How can I make the lemon glaze thicker or thinner?
If your glaze is too runny, add a little more powdered sugar gradually until you reach your desired consistency. If it’s too thick, stir in a bit more lemon juice, a teaspoon at a time. The glaze should be pourable but thick enough to cling to the bread.
Is it possible to make this bread gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free baking blend in equal amounts. Just make sure your blend includes xanthan gum or another binder to replicate the texture. The bread might be a bit denser but will still taste delicious.
Can I substitute lemon for lime or orange?
While lemon is the star of this recipe, lime or orange zest and juice can be used for a fun twist. Keep in mind that the flavor profile will change—lime gives a sharper tang, and orange offers a sweeter citrus note. Adjust sugar slightly if needed to balance the tartness or sweetness.
How do I prevent blueberries from sinking in the bread?
Tossing blueberries in flour before folding them into the batter is the key to preventing sinking in this Lemon Blueberry Bread with Lemon Glaze Recipe. The flour helps suspend the blueberries evenly throughout the batter, giving you beautiful distribution in every slice.
Final Thoughts
There is nothing quite like the joy of baking something as bright and comforting as this Lemon Blueberry Bread with Lemon Glaze Recipe. Every slice brings the perfect harmony of tart lemon and sweet blueberry, wrapped in tender, moist bread and finished with an irresistible glaze. I truly can’t wait for you to make it at home and experience that happy, sunshiny bite for yourself. Go ahead and give it a try—you’ll find it’s a recipe that quickly becomes a beloved classic in your kitchen.
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Lemon Blueberry Bread with Lemon Glaze Recipe
- Total Time: 1 hour 30 minutes
- Yield: 10 servings 1x
Description
This Lemon Blueberry Bread is a moist and flavorful loaf bursting with fresh blueberries and a bright lemon zest. Perfect for breakfast or a sweet snack, it features a tender crumb topped with a tangy lemon glaze that adds just the right amount of sweetness and citrus punch.
Ingredients
Bread Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- 1 cup milk
- ⅓ 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
- 1 tablespoon all-purpose flour (for tossing 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 evenly 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 blended. Gradually add the dry ingredients to the wet ingredients, mixing gently just until combined to avoid overmixing, which can make the bread tough. Toss the blueberries with 1 tablespoon of flour to prevent them from sinking, then gently fold the floured blueberries into the batter.
- 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 in the center comes out clean. If the top starts to brown too quickly, cover loosely with foil for the last 15 minutes to prevent burning. After baking, let the bread cool in the pan for 10 minutes, then transfer it to a wire rack and allow it to cool completely.
- Prepare the Lemon Glaze: In a small bowl, whisk together melted butter, powdered sugar, lemon juice, and vanilla extract until smooth. Once the bread has fully cooled, drizzle the lemon glaze evenly over the top. Let the glaze set before slicing and serving. Enjoy your bright, delicious Lemon Blueberry Bread!
Notes
- For best results, use fresh blueberries. If using frozen, do not thaw before adding to the batter.
- Be careful not to overmix the batter once the dry ingredients are added to keep the bread tender.
- You can swap milk for a non-dairy alternative like almond or soy milk if desired.
- The glaze adds an extra burst of lemon flavor and sweetness, but you can omit it for a less sweet bread.
- Store leftover bread tightly wrapped at room temperature for up to 3 days or freeze slices for longer storage.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
