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Lemon Blueberry Bread with Lemon Glaze Recipe

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★★★★★

4.2 from 20 reviews

This Lemon Blueberry Bread is a moist and flavorful quick bread bursting with fresh lemon zest and juicy blueberries. Topped with a tangy lemon glaze, it makes a perfect treat for breakfast, brunch, or an afternoon snack. The balanced sweetness and citrus brightness create a delightful combination that’s easy to prepare and sure to impress.

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 (preferably fresh)
  • 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

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and line a 9″ x 5″ loaf pan with parchment paper or lightly grease it with butter to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt; set this mixture aside.
  3. 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 the mixture is well combined and smooth.
  4. Incorporate Dry Ingredients and Milk: While mixing slowly, alternately add the flour mixture and milk in two batches: add some flour, then some milk, followed by the remaining flour and milk. Mix just until combined to avoid overmixing, which can toughen the bread.
  5. Prepare Blueberries: Rinse fresh blueberries lightly so they retain some moisture. Toss them in a small bowl with 1 tablespoon of flour to coat; this helps prevent the berries from sinking to the bottom during baking.
  6. Fold in Blueberries: Gently but quickly fold the flour-coated blueberries into the batter by hand to evenly distribute them without breaking.
  7. Bake the Bread: Immediately pour the batter into the prepared loaf pan and 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 removing.
  8. Cool and Glaze: Transfer the bread to a wire cooling rack set over a baking sheet to catch drips. Whisk together the melted butter, powdered sugar, lemon juice, and vanilla extract to make the glaze. Pour the glaze over the warm bread and let it set for a few minutes before slicing and serving.

Notes

  • Use fresh blueberries for best texture, but frozen can work if thawed and drained.
  • Coating blueberries with flour prevents them from sinking to the bottom of the loaf.
  • Do not overmix the batter once adding dry ingredients to keep the bread tender.
  • You can substitute milk with buttermilk or a plant-based milk for some variation.
  • Store leftover bread wrapped tightly in plastic wrap 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.

Keywords: lemon blueberry bread, lemon loaf, blueberry quick bread, citrus bread, lemon glaze bread, fresh blueberry bread, breakfast bread, easy baking recipe

Find it online: https://epicrecipebox.com/lemon-blueberry-bread-with-lemon-glaze-recipe/