Description
This Lemon Blueberry Bread is a moist and flavorful loaf bursting with fresh blueberries and zesty lemon. Perfect for breakfast or an afternoon treat, it features a tender crumb and a tangy lemon glaze that adds the perfect finishing touch. Easy to make and baked to golden perfection, this bread balances sweetness with citrusy brightness.
Ingredients
Scale
Bread Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 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
- 1 tablespoon all-purpose flour (for tossing blueberries)
Lemon Glaze Ingredients
- 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 the flour, baking powder, and salt to ensure even distribution of leavening agents.
- Mix the Batter: In a large bowl, whisk together sugar, milk, melted butter, eggs, vanilla extract, lemon zest, and lemon juice until well combined. Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing that could toughen the bread.
- Prepare Blueberries: Toss the blueberries with 1 tablespoon of flour—this helps prevent them from sinking to the bottom during baking. Gently fold the floured blueberries into the batter, distributing them evenly without breaking them.
- Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top evenly. Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. If the top starts to brown too quickly, tent the loaf with aluminum foil during the last 15 minutes of baking to prevent burning.
- 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 melted butter, powdered sugar, lemon juice, and vanilla extract until smooth. Once the bread is fully cooled, drizzle the lemon glaze over the top. Allow the glaze to set before slicing and serving.
Notes
- Using fresh lemon zest and juice enhances the bread’s citrus flavor significantly.
- To prevent blueberries from sinking, tossing them in flour is essential.
- If you use frozen blueberries, do not thaw before adding to the batter to avoid bleeding color into the bread.
- Ensure the bread is fully cooled before glazing to prevent the glaze from melting and soaking in too much.
- This bread stores well at room temperature for up to 3 days, or freeze for longer storage.
- You can substitute milk with a dairy-free alternative to make this recipe lactose-free.
