Lemon Blueberry Bread with Lemon Glaze Recipe
This Lemon Blueberry Bread is a moist, flavorful loaf bursting with fresh blueberries and zesty lemon. Perfectly sweetened and topped with a tangy lemon glaze, it makes a delightful breakfast treat or afternoon snack. The addition of lemon zest and juice enhances the fresh berry flavor, while the flour coating on the blueberries prevents them from sinking during baking.
- Prep Time: 20 minutes
- Cook Time: 55-65 minutes
- Total Time: 1 hour 20 minutes
- Yield: 10 servings 1x
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
Scale
Batter Ingredients
- 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 eggs
- 1/2 teaspoon vanilla extract
- 2 teaspoons fresh grated lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 cup milk
- 1 cup fresh or frozen blueberries (fresh recommended)
- 1 tablespoon all-purpose flour (for coating blueberries)
Glaze Ingredients
- 2 tablespoons butter, melted
- 1/2 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F (175°C) and line a 9×5 inch loaf pan with parchment paper or lightly grease it with butter to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside.
- Combine wet ingredients: In the bowl of an electric mixer, blend the melted butter, granulated sugar, eggs, vanilla extract, fresh lemon zest, and lemon juice until the mixture is well combined and smooth.
- Incorporate dry and wet mixes: While mixing on low speed, gradually add the flour mixture and milk in two additions (some flour, some milk, then the rest of the flour and milk). Mix only until just combined to avoid overmixing.
- Prepare blueberries: Rinse fresh blueberries lightly so they retain a bit of moisture. Toss the berries in 1 tablespoon of flour in a small bowl; this will prevent them from sinking in the batter during baking.
- Fold blueberries into batter: Gently but swiftly fold the floured blueberries into the batter by hand to distribute them evenly without crushing.
- Bake the bread: Immediately pour the batter into the prepared loaf pan and bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Allow the bread to cool in the pan for about 30 minutes.
- Cool and glaze the bread: Transfer the bread to a wire cooling rack placed over a baking sheet to catch glaze drips. Whisk together the melted butter, powdered sugar, lemon juice, and vanilla extract to make the glaze. Pour the glaze evenly over the warm bread and let it set for a few minutes before slicing and serving.
Notes
- Using fresh blueberries is preferred for best texture and flavor, but frozen can be used if fresh are not available.
- Make sure not to overmix the batter once the flour is added to keep the bread tender.
- The lemon glaze adds a beautiful tangy sweetness but can be omitted or reduced if preferred.
- Allow the bread to cool slightly before glazing to help the glaze set properly.
- Store leftover bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
Keywords: lemon blueberry bread, lemon loaf, blueberry bread, citrus bread, breakfast bread, lemon glaze loaf
