Description
This Lemon Blueberry Bread recipe yields a perfectly moist, flavorful quick bread bursting with fresh lemon zest and sweet blueberries. Baked to golden perfection and topped with a tangy lemon glaze, it’s an irresistible dessert or snack that’s easy to prepare and sure to become a favorite.
Ingredients
Bread 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)
Lemon Glaze
- 2 tablespoons butter, melted
- 1/2 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract
Instructions
- Preheat 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 ensure easy removal of the bread after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this dry mixture aside for later use.
- Combine Wet Ingredients: In the bowl of an electric mixer, blend the melted unsalted butter, granulated sugar, eggs, vanilla extract, fresh lemon zest, and lemon juice. Mix until everything is well incorporated and smooth.
- Incorporate Dry and Wet Ingredients: With the mixer on low speed, alternately add the flour mixture and milk in two batches—start with some flour, then some milk, followed by the rest of the flour and milk. Be careful to stop mixing as soon as the batter is just combined to avoid overmixing.
- Prepare Blueberries: Rinse fresh blueberries to retain a slight moisture coating. Toss the blueberries in a small bowl with 1 tablespoon of flour. This coating prevents them from sinking to the bottom during baking.
- Fold in Blueberries: Gently and quickly fold the flour-coated blueberries into the batter by hand, ensuring an even distribution without breaking the berries.
- Transfer and Bake: Immediately pour the batter into the prepared loaf pan. Bake for 55 to 65 minutes, or until a toothpick inserted into the center of the loaf comes out clean, indicating doneness.
- Cool Bread: Allow the bread to cool in the pan for about 30 minutes. Then, transfer it to a wire cooling rack placed over a baking sheet to catch any glaze drips.
- Prepare Lemon Glaze: Whisk together the melted butter, powdered sugar, fresh lemon juice, and vanilla extract until smooth and combined.
- Glaze the Bread: Pour the lemon glaze evenly over the cooled bread and allow it to set for a few minutes before slicing and serving.
Notes
- If baking a day ahead, wrap the cooled bread tightly in plastic wrap and store it at room temperature without glazing. Prepare and apply the glaze on the day of serving to maintain its freshness and texture.