If you’re looking for a light and refreshing dessert or snack that bursts with flavor, this Lemon Blueberry Bread is perfect. The sweet, moist texture of the bread, combined with the zesty lemon flavor and juicy blueberries, makes it irresistible. Topped with a tangy lemon glaze, it’s the ultimate treat for lemon lovers. Whether served at breakfast, as an afternoon snack, or even as a delightful dessert, this bread will surely impress.
Ingredients:
For the Bread:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1/2 cup milk
1 tablespoon lemon zest
1 teaspoon vanilla extract
1/4 cup fresh lemon juice
1 1/2 cups fresh blueberries
1 tablespoon all-purpose flour (for coating blueberries)
For the Lemon Glaze:
1 cup powdered sugar
2-3 tablespoons fresh lemon juice
Instructions:
Preheat and Prepare the Pan:
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to ensure easy removal of the bread once baked.
Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. Set the dry mixture aside.
Cream Butter and Sugar:
In a large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. This step helps create a tender, moist loaf.
Add Eggs, Milk, and Lemon Flavor:
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Next, mix in the milk, fresh lemon juice, lemon zest, and vanilla extract. The lemon gives the bread its tangy flavor and aromatic zest.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing, as this can result in a dense texture.
Fold in the Blueberries:
Toss the fresh blueberries with 1 tablespoon of flour to prevent them from sinking to the bottom of the loaf. Gently fold the blueberries into the batter.
Bake the Bread:
Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Add the Lemon Glaze:
While the bread is cooling, whisk together the powdered sugar and fresh lemon juice to make a smooth lemon glaze. Drizzle the glaze over the cooled bread for a sweet finishing touch.
Serving Tips:
Breakfast Delight: Serve a slice of this lemon blueberry bread with a dollop of butter or cream cheese for a bright start to your morning.
Snack or Tea Time: Pair a slice with your favorite cup of tea or coffee for an afternoon pick-me-up.
Dessert Option: Serve it warm with a scoop of vanilla ice cream or a drizzle of extra lemon glaze for a light, fruity dessert.
Special Occasions: This bread makes a great addition to brunch tables or picnics. Slice it into smaller pieces for easy sharing.
Storage Tips:
Room Temperature: Store the bread in an airtight container at room temperature for up to 3 days. Make sure the bread is fully cooled before storing to prevent moisture buildup.
Refrigeration: If you prefer a longer shelf life, you can refrigerate the bread for up to 5 days. Wrap it tightly in plastic wrap or store it in an airtight container. For the best taste, allow slices to come to room temperature before serving.
Freezing: For long-term storage, freeze the bread for up to 3 months. Here’s how:
Wrap the entire loaf or individual slices tightly in plastic wrap.
Place the wrapped loaf in a freezer-safe zip-top bag or airtight container.
To serve, thaw the bread at room temperature. If freezing individual slices, you can reheat them in the microwave for 20-30 seconds for a warm treat.
Glazing After Freezing: If you plan to freeze the bread, it’s best to hold off on adding the lemon glaze. After thawing, drizzle the glaze on top for the freshest presentation and flavor.
Related Recipes:
FAQs:
Can I use frozen blueberries instead of fresh ones?
Yes, you can use frozen blueberries in this recipe. Be sure to toss them in a little flour to prevent them from sinking to the bottom of the loaf. Don’t thaw the berries before adding them to the batter, as this can cause excess moisture.
How do I prevent the blueberries from sinking in the bread?
To keep blueberries evenly distributed throughout the bread, toss them in 1 tablespoon of flour before folding them into the batter. This helps suspend the berries and prevents them from sinking during baking.
Can I make this bread gluten-free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Be sure the blend contains xanthan gum, which helps maintain the bread’s structure. The texture might vary slightly, but it will still taste delicious.
How do I know when the lemon blueberry bread is fully baked?
The bread is done when a toothpick or cake tester inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly, you can loosely cover it with foil during the last 10-15 minutes of baking.
Conclusion:
This Lemon Blueberry Bread is the perfect combination of sweet and tart, with a moist crumb that makes it ideal for any occasion. Whether you’re serving it as a breakfast treat, a snack, or a light dessert, this loaf is sure to be a crowd-pleaser. Try it for your next get-together or simply to brighten up your day with a burst of lemony goodness!
📖 Recipe:
Print
Lemon Blueberry Bread
- Total Time: 1 hour 15 minutes
- Yield: 10 slices
- Diet: Vegetarian
Description
Moist and tangy Lemon Blueberry Bread packed with fresh blueberries and topped with a zesty lemon glaze. This easy-to-make loaf is perfect for breakfast, a snack, or dessert, offering the perfect balance of sweet and tart flavors. Ideal for any occasion, this lemon blueberry bread is a refreshing treat.
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1/2 cup milk
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 1/2 cups fresh blueberries
1 tablespoon all-purpose flour (for coating blueberries)
For the Lemon Glaze:
1 cup powdered sugar
2–3 tablespoons fresh lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well.
- Mix in the milk, lemon juice, lemon zest, and vanilla extract.
- Gradually add the dry ingredients, mixing until just combined. Do not overmix.
- Toss the blueberries with 1 tablespoon of flour, then fold into the batter.
- Pour batter into the prepared loaf pan, smoothing the top.
- Bake for 55-65 minutes, until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- To make the glaze, whisk powdered sugar with lemon juice until smooth. Drizzle over the cooled bread.
Notes
Tossing blueberries in flour helps prevent them from sinking to the bottom of the loaf.
For a more intense lemon flavor, add a little extra lemon zest to the batter.
Store the bread at room temperature in an airtight container for up to 3 days, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert, Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10 slices
- Calories: 270 kcal per slice
