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
Scale
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.
