Description

This delightful Lemon Blueberry Bread is a moist, tender loaf bursting with fresh blueberry flavor and a zesty lemon punch. Perfect for breakfast, brunch, or a sweet snack, it features a luscious lemon glaze that adds extra brightness. The recipe ensures the blueberries stay evenly distributed throughout the bread with a simple coating technique, resulting in a beautiful, flavorful loaf that’s easy to prepare and bake.

Ingredients

Scale

Dry Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon all-purpose flour (for coating blueberries)

Wet Ingredients

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
2 tablespoons unsalted 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)

Fruit

1 cup fresh or frozen blueberries (preferably fresh)

Instructions

Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a 9″ x 5″ loaf pan with parchment paper or lightly grease it with butter to prevent sticking.
Mix dry ingredients: In a medium bowl, whisk together the 1 1/2 cups flour, baking powder, and salt. Set aside for later use.
Combine wet ingredients: In the bowl of an electric mixer, blend the melted 1/3 cup butter, granulated sugar, eggs, vanilla extract, lemon zest, and lemon juice. Mix until well combined and smooth.
Incorporate dry and milk: With the mixer on low speed, alternately add the flour mixture and milk in two batches—first some flour, then some milk, followed by the remaining flour and milk. Mix just until combined, avoiding overmixing to keep the bread tender.
Prepare blueberries: If using fresh blueberries, rinse them lightly to ensure slight moisture remains. In a small bowl, toss blueberries with 1 tablespoon of flour to prevent them from sinking during baking.
Fold in blueberries: Gently fold the coated blueberries into the batter by hand, mixing quickly but carefully to distribute them evenly without breaking them.
Bake the bread: Immediately pour the batter into the prepared loaf pan. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. Allow the bread to cool in the pan for about 30 minutes.
Cool and glaze: Transfer the bread to a wire rack placed over a baking sheet to catch drips. Whisk together melted butter, powdered sugar, lemon juice, and vanilla extract to prepare the glaze. Pour the glaze over the warm bread, let it set for a few minutes, then enjoy your delicious loaf!

Notes

Using fresh blueberries is recommended for best texture and flavor, but frozen blueberries can be used if fresh are not available.
Coating the blueberries in flour helps prevent them from sinking to the bottom of the bread during baking.
Do not overmix the batter once the dry ingredients are added to keep the bread tender.
Allow the bread to cool before glazing lightly to avoid melting the powdered sugar glaze.
The lemon glaze can be adjusted in sweetness or tang by varying the amount of powdered sugar or lemon juice.

Prep Time: 20 minutes
Cook Time: 55-65 minutes
Category: Baking
Method: Baking
Cuisine: American

Keywords: lemon blueberry bread, lemon bread, blueberry loaf, breakfast bread, sweet loaf, lemon glaze bread, homemade blueberry bread