Introduction

This Lemon Blueberry Bread is a delightful treat bursting with fresh citrus and juicy blueberries. Moist and tender, it’s perfect for breakfast, snack time, or a sweet ending to any meal. The tangy lemon glaze adds an extra layer of flavor that brightens every bite.

Lemon Blueberry Bread with Lemon Glaze Recipe - Recipe Image

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/3 cup unsalted butter, melted
1 cup granulated sugar
2 eggs
1/2 teaspoon vanilla extract
2 teaspoons fresh grated lemon zest
2 tablespoons fresh lemon juice
1/2 cup milk
1 cup fresh or frozen blueberries
1 tablespoon all-purpose flour (for coating blueberries)
2 tablespoons butter, melted (for glaze)
1/2 cup powdered sugar (for glaze)
2 tablespoons fresh lemon juice (for glaze)
1/2 teaspoon vanilla extract (for glaze)

Instructions

Step 1: Preheat oven to 350°F and line a 9″x 5″ loaf pan with parchment paper or lightly grease it with butter.
Step 2: In a medium bowl, whisk together the 1 1/2 cups flour, baking powder, and salt. Set aside.
Step 3: In a mixing bowl, combine melted butter, sugar, eggs, vanilla extract, lemon zest, and lemon juice. Beat until well blended.
Step 4: Gradually add the flour mixture and milk to the wet ingredients in two batches, alternating between some flour and some milk. Mix gently until just combined; do not overmix.
Step 5: Rinse fresh blueberries if using, leaving a bit of moisture on them. Toss blueberries with 1 tablespoon of flour in a small bowl to prevent sinking.
Step 6: Gently fold the coated blueberries into the batter by hand, mixing just until distributed.
Step 7: Pour the batter into the prepared loaf pan. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 30 minutes, then transfer to a wire rack placed over a baking sheet.
Step 8: Whisk melted butter, powdered sugar, lemon juice, and vanilla extract to make the glaze. Pour it over the warm bread and let it set for a few minutes before serving.

Tips & Variations

Use fresh lemon juice and zest for the brightest flavor, but bottled juice can be substituted in a pinch.
Try substituting blueberries with raspberries or blackberries for a different berry flavor.
To keep blueberries from sinking, make sure to coat them thoroughly with flour and fold gently into the batter.
If using frozen blueberries, do not thaw before adding them to the batter to prevent color bleeding.

Storage

Store the Lemon Blueberry Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months. To reheat, warm slices gently in a microwave for 15-20 seconds or in a low oven until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries. Keep them frozen and add directly to the batter without thawing to minimize color bleeding.

How can I tell when the bread is fully baked?

The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. Baking time can vary slightly depending on your oven.