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
Scale
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
