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
