Description
This Lemon Blueberry Bread is a moist and flavorful quick bread that combines the zesty brightness of fresh lemon with juicy blueberries. Perfect for breakfast, brunch, or a sweet snack, it features a tender crumb and a tangy lemon glaze that adds the perfect finishing touch.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon all-purpose flour (for coating blueberries)
Wet Ingredients
- 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
Fruit
- 1 1/2 cups fresh blueberries
Glaze
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly combine and aerate.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter with granulated sugar until the mixture is light and fluffy, which helps incorporate air for a tender crumb.
- Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next to maintain a smooth batter.
- Add Wet Ingredients: Stir in the milk, fresh lemon juice, lemon zest, and vanilla extract, mixing until evenly combined.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing which can toughen the bread.
- Prepare Blueberries: Toss the fresh blueberries with 1 tablespoon of flour to coat them lightly, preventing them from sinking to the bottom of the loaf during baking.
- Fold Blueberries into Batter: Gently fold the floured blueberries into the batter, distributing them evenly without crushing.
- Transfer Batter to Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake the Bread: Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool the Bread: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely, ensuring a clean glaze application.
- Prepare and Apply Glaze: Whisk together the powdered sugar and 2-3 tablespoons of fresh lemon juice until smooth. Drizzle the glaze evenly over the cooled bread for a tangy finish.
Notes
- Use fresh blueberries for the best texture and flavor; frozen berries can be used but may require additional flour coating to prevent bleeding.
- Do not overmix the batter once the dry ingredients are added to keep the bread tender and avoid a dense texture.
- Allow the bread to cool completely before glazing to avoid the glaze melting and running off.
- The lemon glaze can be adjusted in thickness by adding more powdered sugar or lemon juice as desired.
- For a dairy-free version, substitute milk and butter with plant-based alternatives.
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
