Lemon Blueberry Bread

This Lemon Blueberry Bread is the ultimate quick bread recipe! Bursting with bright lemon flavor and juicy blueberries, it’s moist, tender, and topped with a sweet lemon glaze. Perfect for breakfast, dessert, or a snack!

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Prep Time:

25 minutes

Cook Time:

1 hour 5 minutes

Total Time:

1 hour 30 minutes

Course:

Dessert

Cuisine:

American

Servings:

10

Calories:

259 kcal

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Ingredients

For the Bread:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• ⅓ cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• ½ teaspoon vanilla extract
• 2 teaspoons fresh lemon zest
• 2 tablespoons fresh lemon juice
• ½ cup milk
• 1 cup fresh or frozen blueberries
• 1 tablespoon all-purpose flour (for coating blueberries)

For the Lemon Glaze:

• 2 tablespoons butter, melted
• ½ cup powdered sugar
• 2 tablespoons fresh lemon juice
• ½ teaspoon vanilla extract

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Instructions

1. Prepare the Oven and Pan:
   Preheat oven to 350°F (175°C). Line a 9″x5″ loaf pan with parchment paper or lightly grease it with butter.
2. Mix Dry Ingredients:
   In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Combine Wet Ingredients:
   In the bowl of an electric mixer, blend the melted butter, sugar, eggs, vanilla, lemon zest, and lemon juice until smooth and well combined.
4. Incorporate Dry Ingredients and Milk:
   Gradually add the dry ingredients and milk in two batches, starting with some flour, followed by milk, and repeating. Mix just until combined—do not overmix.
5. Prepare Blueberries:
   If using fresh blueberries, rinse them lightly so they are slightly damp. Toss them with 1 tablespoon of flour in a small bowl. This helps prevent the berries from sinking during baking.
6. Fold in Blueberries:
   Gently fold the flour-coated blueberries into the batter by hand, being careful not to overmix.
7. Bake:
   Pour the batter into the prepared loaf pan. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for about 30 minutes, then transfer to a wire rack.
8. Prepare the Lemon Glaze:
   In a small bowl, whisk together the melted butter, powdered sugar, lemon juice, and vanilla until smooth.
9. Glaze the Bread:
   Place the loaf on a wire rack over a baking sheet to catch any excess glaze. Pour the glaze evenly over the bread and allow it to set for a few minutes before slicing and serving.

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Notes

• Make Ahead: If preparing the bread a day in advance, store it wrapped in plastic wrap at room temperature without the glaze. Add the glaze before serving for the freshest flavor.
• Storage: Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
• Customization: Swap out blueberries for raspberries or blackberries for a fun twist!

Enjoy this Lemon Blueberry Bread with its perfect balance of tangy lemon and sweet blueberries—it’s a guaranteed crowd-pleaser! 🍋🫐