Lemon Blueberry Bread with Lemon Glaze Recipe
This Lemon Blueberry Bread is a moist and flavorful loaf bursting with fresh blueberries and a bright lemony zing. Perfect for breakfast, brunch, or a sweet snack, it features a soft crumb enriched with lemon zest and juice, topped with a tangy lemon glaze for an extra pop of citrus goodness.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (about 10-12 slices) 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Bread 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)
Glaze Ingredients
- 2 tablespoons butter, melted
- 1/2 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9″ x 5″ loaf pan with parchment paper or lightly grease it with butter to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set this mixture aside.
- Cream Wet Ingredients: In a separate large bowl or the bowl of an electric mixer, blend together the melted butter, granulated sugar, eggs, vanilla extract, lemon zest, and lemon juice. Mix until the ingredients are well combined and smooth.
- Combine Batter: Slowly add the dry flour mixture and milk to the wet ingredients in two batches, alternating between some flour and some milk. Mix gently until just combined to avoid overmixing which can make the bread tough.
- Prepare Blueberries: If using fresh blueberries, rinse them lightly so they have a bit of moisture. Toss the blueberries in 1 tablespoon of flour in a small bowl to coat them. This prevents the berries from sinking to the bottom during baking.
- Fold in Blueberries: Gently but quickly fold the flour-coated blueberries into the batter by hand, ensuring even distribution without breaking the berries.
- Bake the Bread: Pour the batter immediately into the prepared loaf pan. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for about 30 minutes.
- Cool on Rack: Transfer the bread to a wire cooling rack placed over a baking sheet to catch any glaze drips.
- Prepare and Apply Glaze: Whisk together the melted butter, powdered sugar, lemon juice, and vanilla extract until smooth. Pour the glaze over the cooled bread and let it set for a few minutes before serving.
Notes
- For best results, use fresh lemon zest and juice to maximize flavor.
- Coating the blueberries with flour helps them stay suspended in the batter rather than sinking.
- You can substitute frozen blueberries if fresh are not available, but do not thaw before tossing with flour.
- This bread can be stored in an airtight container for up to 3 days or frozen for longer storage.
- If desired, add a teaspoon of poppy seeds for extra texture and flavor.
Keywords: Lemon Blueberry Bread, Lemon Bread, Blueberry Loaf, Citrus Bread, Breakfast Bread, Sweet Loaf
