Description
This Lemon Blueberry Bread is a moist and tangy loaf bursting with fresh blueberries and bright lemon flavor. Topped with a zesty lemon glaze, it makes a perfect treat for breakfast, an afternoon snack, or a light dessert. The bread offers a balanced sweetness with refreshing citrus notes, making it a crowd-pleaser for any occasion.
Ingredients
Scale
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
- 1/4 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 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 after baking.
- Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside for later use.
- Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter with granulated sugar until the mixture is light and fluffy. This process helps create a tender and moist bread texture.
- Add Eggs, Milk, and Flavorings: Beat in the eggs one at a time, making sure each is fully incorporated. Then mix in the milk, fresh lemon juice, lemon zest, and vanilla extract to infuse bright citrus and aromatic vanilla flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined. Take care not to overmix, which could result in a dense bread.
- Fold in Blueberries: Toss the fresh blueberries with 1 tablespoon of flour to prevent them from sinking, then gently fold them into the batter.
- Pour and Bake: Pour the batter into the prepared loaf pan, smoothing the top evenly. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Bread: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Make the Lemon Glaze: While the bread cools, whisk together powdered sugar with fresh lemon juice until you achieve a smooth glaze consistency.
- Glaze the Bread: Drizzle the lemon glaze evenly over the cooled bread, adding a tangy finishing touch.
Notes
- Tossing blueberries in flour before folding prevents them from sinking to the bottom during baking.
- For a more intense lemon flavor, add extra lemon zest to the batter as desired.
- Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- To freeze, wrap the bread or slices tightly in plastic wrap, place in a freezer bag or airtight container, and freeze for up to 3 months. Add the glaze after thawing for best freshness.
- You may substitute frozen blueberries, but do not thaw them before adding to the batter to avoid excess moisture.
- To make gluten-free, use a 1:1 gluten-free flour blend containing xanthan gum to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert, Breakfast, Snack
- Method: Baking
- Cuisine: American
