Description
This moist and tender blueberry bread with a tangy lemon glaze is a delightful treat for any time of day. Perfect for breakfast, dessert, or a midday snack, this easy-to-make recipe combines juicy blueberries with zesty lemon for an irresistible balance of flavors.
Ingredients
For the bread:
2 cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
½ cup plain Greek yogurt or sour cream
1 tsp vanilla extract
½ cup milk
1 ½ cups fresh or frozen blueberries
For the lemon glaze:
1 cup powdered sugar
2–3 tbsp fresh lemon juice
1 tsp lemon zest
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time.
- Mix in Greek yogurt and vanilla extract until smooth.
- Gradually alternate adding dry ingredients and milk, starting and ending with dry ingredients. Mix until just combined.
- Gently fold in blueberries without overmixing.
- Pour batter into prepared pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Cover with foil if browning too quickly.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Whisk powdered sugar, lemon juice, and zest for the glaze. Drizzle over cooled bread.
Notes
For even blueberry distribution, toss berries in a tablespoon of flour before folding into the batter.
Frozen blueberries should be added directly without thawing to avoid extra moisture.
Adjust baking times for muffins or mini loaf pans.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10 slices
- Calories: 250 kcal
