Lemon Blueberry Bread with Lemon Glaze Recipe
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.
- 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
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
- 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.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- 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.
- 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.
- 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.
- Fold in blueberries: Gently but quickly stir the flour-coated blueberries into the batter by hand to carefully incorporate them without breaking.
- 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.
- 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
