Lemon Blueberry Bread with Lemon Glaze Recipe
This Lemon Blueberry Bread is a delightful, moist quick bread bursting with fresh lemon zest and juicy blueberries. Topped with a tangy lemon glaze, it makes a perfect breakfast treat or an afternoon snack. The combination of citrus and berries creates a refreshing sweetness balanced with a tender crumb, baked to golden perfection.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 25 minutes
- Yield: 10 servings 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
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 preferred)
- 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 Pan: Preheat your oven to 350°F (175°C). Line a 9″x5″ loaf pan with parchment paper or lightly grease it with butter to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set this mixture aside.
- Combine Wet Ingredients: In the bowl of an electric mixer, blend the melted butter, granulated sugar, eggs, vanilla extract, lemon zest, and lemon juice until well combined and smooth.
- Add Dry Ingredients and Milk: While mixing slowly, alternately add the flour mixture and milk in two batches (some flour, then some milk, then the rest of the flour and milk). Mix just until combined to avoid overmixing which can toughen the bread.
- Prepare Blueberries: Rinse fresh blueberries and drain so they retain a bit of moisture. Toss them in a small bowl with 1 tablespoon of all-purpose flour. This coating prevents the berries from sinking to the bottom while baking.
- Fold Blueberries into Batter: Gently but quickly fold the flour-coated blueberries into the batter by hand, ensuring they are evenly distributed.
- Bake the Bread: Pour the batter immediately 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. Allow the bread to cool in the pan for about 30 minutes.
- Cool and Prepare Glaze: Transfer the cooled bread to a wire cooling rack placed over a baking sheet to catch drips. In a small bowl, whisk together the melted butter, powdered sugar, lemon juice, and vanilla extract to create the glaze.
- Glaze the Bread: Pour the lemon glaze evenly over the top of the warm bread. Let the glaze set for a few minutes before slicing and serving.
Notes
- Using fresh blueberries is preferred, but frozen berries can be used without thawing by tossing them with flour to prevent sinking.
- Be careful not to overmix the batter to keep the bread tender and light.
- The lemon glaze adds a delicious tart sweetness—adjust the lemon juice to your preference for more or less tang.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a dairy-free version, substitute butter and milk with plant-based alternatives.