Lemon Blueberry Bread with Lemon Glaze Recipe

Introduction

This Lemon Blueberry Bread is a delightful treat that combines bright citrus flavors with juicy bursts of blueberry in every bite. Moist, tender, and topped with a tangy lemon glaze, it’s perfect for breakfast, snack time, or a simple dessert.

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

1. Step 1: Preheat your oven to 350°F and line a 9″x5″ loaf pan with parchment paper or lightly grease it with butter.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, and salt, then set aside.
3. Step 3: In the bowl of an electric mixer, blend the melted butter, sugar, eggs, vanilla extract, lemon zest, and lemon juice until well combined.
4. Step 4: Slowly add the flour mixture and milk in two batches, alternating between them. Mix just until combined, avoiding overmixing.
5. Step 5: Rinse fresh blueberries to leave a bit of moisture, then toss them gently in 1 tablespoon of flour to help prevent sinking during baking.
6. Step 6: Fold the flour-coated blueberries into the batter by hand, stirring gently but quickly to combine.
7. Step 7: Pour the batter into the prepared loaf pan and bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 30 minutes, then transfer to a wire rack with a baking sheet underneath.
8. Step 8: Whisk together the melted butter, powdered sugar, lemon juice, and vanilla extract to make the glaze. Pour over the cooled loaf and let it set for a few minutes before serving.

Tips & Variations

• Use frozen blueberries without thawing if fresh berries are out of season; toss them in flour the same way to prevent sinking.
• For an extra burst of texture, sprinkle chopped nuts such as walnuts or pecans on top before baking.
• Swap half the all-purpose flour for whole wheat flour for a nuttier flavor and added fiber.
• If you prefer a sweeter glaze, increase the powdered sugar gradually until you reach your desired consistency and taste.

Storage

Store the bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, warm slices in the 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, frozen blueberries work fine. Use them straight from the freezer and toss with the flour to prevent them from sinking, just as you would with fresh berries.

Why is it important to coat the blueberries with flour?

Coating the blueberries with flour helps suspend them in the batter and prevents them from sinking to the bottom of the loaf while baking, ensuring even distribution throughout the bread.

Lemon Blueberry Bread with Lemon Glaze Recipe

Print Recipe

★★★★★

4.6 from 63 reviews

This Lemon Blueberry Bread is a moist and flavorful quick bread bursting with fresh lemon zest and juicy blueberries, topped with a tangy lemon glaze. Perfect for a delightful breakfast treat or afternoon snack.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 1 hour 5 minutes
• Total Time: 1 hour 25 minutes
• Yield: 10 servings 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

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

Wet Ingredients

• 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
• 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)

Fruit

• 1 cup fresh or frozen blueberries (fresh preferred)

Instructions

1. Preheat and prepare pan: Preheat your oven to 350°F (175°C) and line a 9″x5″ loaf pan with parchment paper or lightly grease it with butter to prevent sticking.
2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
3. Combine wet ingredients: Using an electric mixer, blend the melted butter, granulated sugar, eggs, vanilla extract, fresh lemon zest, and fresh lemon juice until the mixture is smooth and well combined.
4. Incorporate dry and wet ingredients: Slowly add the flour mixture and milk alternately in two batches (some flour, then some milk, then the remaining flour and milk), mixing just until combined to avoid overmixing which can toughen the bread.
5. Prepare blueberries: If using fresh blueberries, rinse them gently to have a bit of moisture, then toss them in 1 tablespoon of flour. This prevents the berries from sinking to the bottom of the bread while baking.
6. Fold in blueberries: Gently but quickly stir the flour-coated blueberries into the batter by hand to carefully incorporate them without breaking.
7. Bake the bread: Pour the batter immediately into the prepared loaf pan and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Then, let the bread cool in the pan for about 30 minutes.
8. Cool and glaze: Transfer the bread onto a wire rack placed over a baking sheet to catch any drips. Whisk together the melted butter, powdered sugar, lemon juice, and vanilla extract to make a glaze. Pour it over the warm loaf and allow it to set for a few minutes before serving.

Notes

• Using fresh blueberries is preferred, but frozen can be used if thawed and drained well.
• Do not overmix the batter once the flour is added to keep the bread light and tender.
• The lemon glaze adds a delicious tangy sweetness and moisture; do not skip it.
• Make sure to line or grease your loaf pan well to prevent sticking.
• The bread is best served slightly warm or at room temperature and stores well for up to 3 days in an airtight container.

Keywords: Lemon blueberry bread, quick bread, lemon zest, blueberry loaf, lemon glaze, breakfast bread, homemade bread, fruit bread