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

1 tablespoon all-purpose flour (for coating blueberries)

2 tablespoons butter, melted (for glaze)

1/2 cup powdered sugar (for glaze)

2 tablespoons fresh lemon juice (for glaze)

1/2 teaspoon vanilla extract (for glaze)

Instructions

Step 1: Preheat your oven to 350°F and prepare a 9″x5″ loaf pan by lining it with parchment paper or lightly greasing it with butter.

Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.

Step 3: In a mixer bowl, combine the melted butter, sugar, eggs, vanilla extract, lemon zest, and lemon juice. Mix well until fully combined.

Step 4: Gradually add the flour mixture and milk to the wet ingredients in two batches, alternating between some flour and some milk. Mix gently and stop as soon as everything is just combined to avoid overmixing.

Step 5: Rinse the blueberries if using fresh, leaving a little moisture on them. Toss the berries with 1 tablespoon of flour to prevent sinking during baking.

Step 6: Gently fold the coated blueberries into the batter by hand, mixing quickly but carefully to combine.

Step 7: Pour the batter into the prepared loaf pan. Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for about 30 minutes before transferring it to a wire rack placed over a baking sheet.

Step 8: To make the glaze, whisk together the melted butter, powdered sugar, lemon juice, and vanilla extract. Pour the glaze over the cooled loaf and allow it to set for a few minutes before serving.

Tips & Variations

Coating the blueberries in flour helps keep them suspended evenly throughout the bread.

Use frozen blueberries straight from the freezer to reduce bleeding of color into the batter.

For extra lemon flavor, add a teaspoon of lemon extract to the glaze.

Swap half the all-purpose flour for whole wheat flour for a nuttier taste and added fiber.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well. You can use them unthawed—just toss them in flour before folding into the batter to prevent sinking and color bleeding.

How do I know when the bread is done baking?

Insert a toothpick or cake tester into the center of the loaf. If it comes out clean or with a few moist crumbs, the bread is ready. If there is wet batter, bake a few minutes longer and test again.