Description
This Lemon Blueberry Bread is a soft, buttery loaf loaded with juicy blueberries and enhanced by a refreshing lemon glaze. Whether served for breakfast, brunch, or dessert, it’s guaranteed to impress with its delightful combination of sweetness and tartness.
Ingredients
For the Bread:
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1 1/2 cups all-purpose flour
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1 teaspoon baking powder
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1 teaspoon salt
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1/3 cup unsalted butter, melted
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1 cup granulated sugar
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2 eggs
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1/2 teaspoon vanilla extract
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2 teaspoons fresh grated lemon zest
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2 tablespoons fresh lemon juice
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1/2 cup milk
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1 cup fresh or frozen blueberries
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1 tablespoon all-purpose flour (for coating blueberries)
For the Lemon Glaze:
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2 tablespoons butter, melted
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1/2 cup powdered sugar
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2 tablespoons fresh lemon juice
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1/2 teaspoon vanilla extract
Instructions
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Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or grease it well.
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In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
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In a large bowl, combine melted butter and sugar, mixing until smooth.
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Add eggs one at a time, beating well after each addition. Stir in vanilla, lemon zest, and lemon juice.
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Gradually add the flour mixture and milk, alternating between them. Mix until just combined.
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Toss blueberries with 1 tablespoon of flour and gently fold them into the batter.
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Pour the batter into the prepared loaf pan and smooth the top.
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Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
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Let the bread cool in the pan for 30 minutes, then transfer to a wire rack.
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For the glaze, whisk together melted butter, powdered sugar, lemon juice, and vanilla extract.
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Drizzle glaze over the cooled bread and let it set before slicing.
Notes
- If using frozen blueberries, do not thaw them before adding to the batter.
- For a more intense lemon flavor, increase the lemon zest to 3 teaspoons.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
- To freeze, wrap cooled bread in plastic wrap and foil, then store in a freezer-safe bag for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 55–65 minutes
- Category: Bread, Dessert, Breakfast
- Method: Baking
- Cuisine: American