Lemon Blueberry Bread
Enjoy a soft, moist Lemon Blueberry Bread bursting with fresh blueberries and zesty lemon flavor. Topped with a sweet lemon glaze, this quick bread is perfect for breakfast, snack time, or a light dessert. Simple, flavorful, and easy to make, it’s a crowd-pleasing treat for any occasion.
Equipment
- 1 – 9"x5" loaf pan
- 1 Medium Mixing Bowl
- 1 Small Mixing Bowl
- 1 Electric Mixer or Whisk
- 1 – Spatula or spoon
- 1 Wire cooling rack
- (1) Baking sheet
- Parchment paper (for lining)
Ingredients
For the Bread:
- 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 large eggs
- 1/2 teaspoon vanilla extract
- 2 teaspoons lemon zest freshly grated
- 2 tablespoons lemon juice fresh
- 1/2 cup milk
- 1 cup fresh or frozen blueberries
- 1 tablespoon all-purpose flour for coating blueberries
For the Lemon Glaze:
- 2 tablespoons unsalted butter melted
- 1/2 cup powdered sugar
- 2 tablespoons lemon juice fresh
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Set your oven to 350°F (175°C) and line a 9"x5" loaf pan with parchment paper. If you prefer, lightly grease the pan with butter to prevent sticking. This ensures your loaf will come out cleanly and maintain its shape.
- Mix Dry Ingredients: In a medium bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon baking powder, and 1 teaspoon salt. Set this mixture aside, as it will be gradually incorporated into the wet ingredients.
- Combine Wet Ingredients: In a large mixing bowl or the bowl of an electric mixer, combine 1/3 cup melted butter, 1 cup granulated sugar, 2 eggs, 1/2 teaspoon vanilla extract, 2 teaspoons freshly grated lemon zest, and 2 tablespoons lemon juice. Mix on medium speed until the batter is smooth, creamy, and well combined.
- Incorporate Flour and Milk: Gradually add the dry ingredients and 1/2 cup milk into the wet mixture in two parts: start with half the flour mixture, then half the milk, followed by the remaining flour and milk. Stir just until combined. Avoid overmixing, which can make the bread dense.
- Prepare Blueberries: Rinse fresh blueberries lightly (if using) and drain. In a small bowl, toss 1 cup of blueberries with 1 tablespoon of flour. This light coating prevents the berries from sinking to the bottom of the loaf while baking.
- Fold in Blueberries: Gently fold the flour-coated blueberries into the batter using a spatula or spoon. Mix carefully and quickly to ensure the berries are evenly distributed without crushing them.
- Pour and Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. The top should be lightly golden and springy to the touch.
- Cool Before Glazing: Allow the bread to cool in the pan for about 30 minutes. Then, transfer it to a wire cooling rack placed over a baking sheet to catch any excess glaze.
- Prepare Lemon Glaze: In a small bowl, whisk together 2 tablespoons melted butter, 1/2 cup powdered sugar, 2 tablespoons lemon juice, and 1/2 teaspoon vanilla extract until smooth and pourable.
- Glaze the Bread: Drizzle the glaze evenly over the top of the cooled loaf. Let it set for a few minutes before slicing. Serve and enjoy the fresh, zesty, and sweet flavors of your homemade Lemon Blueberry Bread!
Notes
- Using fresh or frozen blueberries works well, but toss frozen berries lightly in flour to prevent them from sinking.
- Avoid overmixing the batter once flour and milk are added to maintain a soft, tender crumb.
- Freshly grated lemon zest provides brighter, more vibrant citrus flavor than pre-packaged zest.
- Bake in a well-preheated oven and check with a toothpick for doneness; ovens may vary in temperature.
- Glaze is best added after the loaf cools to prevent melting into the bread and losing its shine.