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Lemon Blueberry Bread Recipe

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3.9 from 5 reviews

This Lemon Blueberry Bread is a moist and flavorful quick bread bursting with fresh blueberries and zesty lemon. Topped with a tart and sweet lemon glaze, it offers a beautiful balance of citrus and berry flavors, perfect for breakfast, brunch, or an afternoon snack.

  • Total Time: 1 hour 15 minutes
  • Yield: 10 servings

Ingredients

Bread

  • 1 lemon, zested and juiced
  • 1 cup granulated sugar
  • 1 3/4 cups (247g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1/2 cup vegetable oil or melted butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries, divided

Glaze

  • 1 cup powdered sugar
  • 2 Tablespoons lemon juice
  • 3 Tablespoons salted butter, melted
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, creating a sling for easy removal.
  2. Infuse Sugar with Lemon: Rub the lemon zest into the granulated sugar in a large mixing bowl. This releases the lemon’s essential oils, enhancing the flavor. Let sit while preparing other ingredients.
  3. Mix Dry Ingredients: Add the all-purpose flour, baking powder, and salt to the lemon sugar mixture. Whisk these together to evenly distribute the leavening agents and salt.
  4. Combine Wet Ingredients: In a separate bowl, whisk together the eggs, vegetable oil (or melted butter), milk, and vanilla extract until thoroughly combined.
  5. Combine Wet and Dry: Pour the wet ingredients into the dry flour mixture. Stir gently until just combined; it’s okay if the batter is slightly lumpy to keep the bread tender.
  6. Add Blueberries: Gently fold in 1 cup of the blueberries with a wooden spoon or spatula to distribute them evenly through the batter.
  7. Pour and Top: Transfer the batter into the prepared loaf pan. Sprinkle the remaining 1/2 cup blueberries evenly over the top of the batter for a pretty presentation.
  8. Bake: Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Avoid overbaking to keep the bread moist.
  9. Cool: Remove the loaf from the oven and allow it to cool completely in the pan on a wire rack before glazing.
  10. Prepare Glaze: In a small bowl, whisk together powdered sugar, melted salted butter, lemon juice, and vanilla extract until smooth and pourable.
  11. Glaze the Bread: Drizzle the lemon glaze over the cooled loaf. Allow the glaze to set for about 1 hour at room temperature before slicing and serving.

Notes

  • For best results, use fresh blueberries but frozen can be used; do not thaw to avoid bleeding into the batter.
  • Make sure the bread is completely cool before glazing to prevent the glaze from melting and running off.
  • Store leftover bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
  • You can substitute milk with a dairy-free alternative to make this bread lactose-free.
  • To enhance lemon flavor, zest an extra half lemon into the batter if desired.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/lemon-blueberry-bread-recipe/