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Lemon Blueberry Bread with Lemon Glaze Recipe

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★★★★★

4.7 from 95 reviews

This delightful Lemon Blueberry Bread combines the bright, tangy flavor of fresh lemons with the sweet burst of blueberries, all encased in a moist, tender loaf. Topped with a luscious lemon glaze, this bread is perfect for breakfast, brunch, or a sweet snack. Easy to make and wonderfully fragrant, it offers a perfect balance of citrus and berry goodness in every bite.

Ingredients

Scale

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon all-purpose flour (for coating blueberries)

Wet Ingredients

  • 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

Fruit

  • 1 cup fresh or frozen blueberries (fresh recommended)

Glaze

  • 2 tablespoons butter (melted)
  • 1/2 cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat the Oven 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.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later incorporation.
  3. Combine Wet Ingredients: In the bowl of an electric mixer, blend the melted butter, granulated sugar, eggs, vanilla extract, lemon zest, and lemon juice until the mixture is well combined and smooth.
  4. Incorporate Dry Ingredients and Milk: With the mixer running on low, alternately add the flour mixture and milk in two batches—start with some flour, then some milk, followed by the remaining flour and milk. Be careful to stop mixing as soon as the batter just comes together to avoid overmixing.
  5. Prepare Blueberries: If using fresh blueberries, rinse them lightly so they have a bit of moisture. In a small bowl, toss the blueberries with 1 tablespoon of all-purpose flour to coat them; this prevents them from sinking to the bottom of the loaf during baking.
  6. Fold Blueberries into Batter: Gently and quickly fold the flour-coated blueberries into the batter by hand to distribute them evenly without breaking them.
  7. Bake the Bread: Immediately pour the batter into the prepared loaf pan. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for about 30 minutes before transferring it to a wire rack with a baking sheet beneath to catch the glaze.
  8. Prepare and Apply Glaze: Whisk together the melted butter, powdered sugar, lemon juice, and vanilla extract until smooth. Pour this glaze evenly over the cooled loaf and allow it to set for a few minutes before slicing and serving.

Notes

  • Using fresh blueberries is recommended for best texture and flavor, but frozen blueberries can also be used.
  • Coating the blueberries with flour is key to keeping them suspended in the batter.
  • Do not overmix the batter once flour and milk are added to keep the bread tender.
  • The glaze adds an extra burst of lemon flavor and sweetness—don’t skip it!
  • Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Keywords: lemon blueberry bread, lemon bread, blueberry loaf, lemon glaze, breakfast bread, sweet loaf, lemon dessert

Find it online: https://tastygenius.com/lemon-blueberry-bread-with-lemon-glaze-recipe/