If you’re searching for the perfect balance of sweet and tangy in a cozy, comforting treat, look no further than this Lemon Blueberry Bread with Lemon Glaze Recipe. Bursting with fresh blueberries and bright lemon flavor, this bread is moist, tender, and topped with a zesty glaze that adds just the right amount of sweetness. It’s the ideal baked good for breakfast, a snack, or even dessert, and once you try it, you’ll wonder why you haven’t made it sooner!
Ingredients You’ll Need
This recipe keeps things beautifully simple with classic ingredients that come together to create a delightful herbaceous and fruity bread. Every item plays an important role: from the tender crumb given by the flour and eggs to the fresh pops of blueberries and bright lemon zest that create that signature flavor and color.
- 2 cups all-purpose flour: The base that provides structure and softness to your bread.
- 2 teaspoons baking powder: This gives your bread the perfect rise and light texture.
- ½ teaspoon salt: A small amount enhances all the other flavors beautifully.
- 1 cup granulated sugar: Sweetness that balances the lemon’s tartness.
- 1 cup milk: Adds moisture and richness to the batter.
- â…“ cup unsalted butter, melted: Contributes to the tender, melt-in-your-mouth crumb.
- 2 large eggs: Bind the ingredients and add stability.
- 1 teaspoon vanilla extract: Adds subtle warmth and depth.
- Zest of 1 lemon: Punches up that fresh citrus flavor.
- 2 tablespoons fresh lemon juice: Provides bright acidity that wakes up your taste buds.
- 1½ cups fresh or frozen blueberries: Bursts of juicy sweetness in every bite.
- 1 tablespoon all-purpose flour (for tossing blueberries): Prevents blueberries from sinking to the bottom.
- 2 tablespoons unsalted butter, melted (for glaze): Helps create a rich, smooth lemon glaze.
- 1 cup powdered sugar: Sweetens and thickens the lemon glaze perfectly.
- 2 tablespoons fresh lemon juice (for glaze): Adds that signature tang to the glaze.
- ½ teaspoon vanilla extract (for glaze): Balances the tartness with a hint of sweetness.
How to Make Lemon Blueberry Bread with Lemon Glaze Recipe
Step 1: Prepare the Bread
Start by preheating your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan with butter and lightly flour it, or line it with parchment paper. This preparation ensures your bread releases effortlessly once baked. In a medium bowl, whisk together the 2 cups of all-purpose flour, baking powder, and salt. These dry ingredients form the foundation of your bread’s structure.
Step 2: Mix the Batter
In a large mixing bowl, combine the sugar, milk, melted butter, eggs, vanilla extract, lemon zest, and fresh lemon juice. Whisk everything together until the mixture is smooth and well blended. Gradually add your dry flour mixture into the wet ingredients, stirring gently just until combined to avoid overmixing, which could make the bread tough. Toss the blueberries in a tablespoon of flour—this little trick keeps them suspended so you don’t find them all at the bottom of your loaf. Finally, fold the blueberries delicately into the batter with care to not crush them and maintain bursts of fruity goodness.
Step 3: Bake the Bread
Pour the batter evenly into the prepared loaf pan and smooth the surface with a spatula. Bake the bread for 60 to 70 minutes. To check doneness, insert a toothpick in the center—if it comes out clean, you’re good to go! If you see the top browning a bit too fast, tent the bread with foil during the last 15 minutes of baking to prevent overbrowning. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling completely.
Step 4: Add the Lemon Glaze
While the bread cools, prepare the luscious lemon glaze. In a small bowl, whisk together melted butter, powdered sugar, fresh lemon juice, and vanilla extract until silky smooth. Drizzle this over the cooled loaf, allowing the glaze to set before slicing. This finishing touch amps up the lemon flavor and adds a glossy, sweet-yet-tangy shine to your bread.
How to Serve Lemon Blueberry Bread with Lemon Glaze Recipe
Garnishes
Try topping your slices with a dusting of powdered sugar or a few fresh blueberries for a picture-perfect finish. Adding a thin lemon slice or a sprig of mint can also elevate the presentation and add an inviting freshness that pairs beautifully with the flavors.
Side Dishes
This lemon blueberry bread shines on its own but pairs wonderfully with a steaming cup of tea or coffee for breakfast or a mid-afternoon treat. You can also serve it alongside a dollop of whipped cream or a scoop of vanilla ice cream if you want to indulge in a light dessert experience.
Creative Ways to Present
Serve the bread warm, sliced thickly with a smear of cream cheese or mascarpone for a creamy counterpoint to the sweet and tart flavors. Another fun idea is to make mini skewers combining cubes of this bread with fresh blueberries and small lemon wedges—perfect for parties or casual brunches.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Lemon Blueberry Bread with Lemon Glaze Recipe tightly wrapped in plastic wrap or in an airtight container at room temperature for up to three days. This will help maintain its moisture and prevent it from drying out.
Freezing
This bread freezes beautifully. Wrap it tightly in plastic wrap and then foil, or use a zip-top freezer bag to protect it from freezer burn. Freeze for up to three months. When ready to enjoy, thaw it overnight in the refrigerator or at room temperature for a few hours.
Reheating
For best results, warm slices gently in a toaster oven or microwave for about 15-20 seconds. This brings back the fresh-baked feel and enhances the flavors, especially if you want to slightly soften the glaze.
FAQs
Can I use frozen blueberries in this recipe?
Absolutely! Frozen blueberries work just as well as fresh ones. Just be sure not to thaw them before folding into the batter to prevent the bread from turning blue and watery.
What’s the secret to preventing blueberries from sinking?
Tossing the blueberries in a small amount of flour before folding them into the batter helps keep them suspended throughout the bread instead of all settling at the bottom.
Can I make this recipe gluten-free?
You can substitute the all-purpose flour with a gluten-free baking blend of equal measure, but make sure it contains xanthan gum for structure. The texture might differ slightly, but the lemon blueberry flavor will still shine!
How long does the glaze stay fresh?
The lemon glaze is best when fresh but will keep well for a day or two if stored in the refrigerator. Just bring it back up to room temperature before serving for the best texture.
Can I use lemon juice from a bottle instead of fresh lemons?
Fresh lemon juice is always preferable for the bright, vibrant flavor it imparts, especially in this Lemon Blueberry Bread with Lemon Glaze Recipe. However, if you’re in a pinch, bottled lemon juice can work—just opt for one without added preservatives for the best taste.
Final Thoughts
This Lemon Blueberry Bread with Lemon Glaze Recipe has quickly become one of my go-to baked treats because it’s such a wonderful combination of flavors and beautiful simplicity. It’s easy to make, delightful to share, and perfect for just about any occasion. I hope you enjoy making and indulging in it as much as I do!
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Lemon Blueberry Bread with Lemon Glaze Recipe
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 25 minutes
- Yield: 10 servings
- Category: Bread
- Method: Baking
- Cuisine: American
Description
This Lemon Blueberry Bread is a moist, flavorful quick bread bursting with fresh blueberries and bright lemon zest. Perfect for breakfast, brunch, or a sweet snack, it features a tender crumb and a tangy lemon glaze that adds a delightful finishing touch.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon all-purpose flour (for tossing blueberries)
Wet Ingredients
- 1 cup granulated sugar
- 1 cup milk
- â…“ 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
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 flour, baking powder, and salt to combine the dry ingredients.
- Mix the Batter: In a large mixing bowl, whisk together the granulated sugar, milk, melted butter, eggs, vanilla extract, lemon zest, and lemon juice until well combined. Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overmixing. Toss the blueberries with 1 tablespoon of flour to prevent them from sinking, then gently fold the blueberries into the batter.
- Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top. Bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean. If the top starts browning too quickly, tent the bread with foil during the last 15 minutes of baking.
- Cool and Glaze: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. In a small bowl, whisk together the melted butter, powdered sugar, lemon juice, and vanilla extract until smooth. Once the bread is fully cooled, drizzle the lemon glaze over the top and let it set before slicing and serving.
Notes
- Use fresh or frozen blueberries; if frozen, do not thaw them before adding to the batter to prevent color bleed.
- Tossing blueberries with flour helps them stay suspended in the batter and prevents sinking.
- If the bread top browns too quickly, cover loosely with aluminum foil to prevent burning.
- Ensure the bread is completely cooled before adding the glaze to avoid melting it.
- Store the bread covered at room temperature for up to 3 days, or refrigerate for up to a week.
