Description
This Lemon Blueberry Bread is a moist and flavorful treat perfect for breakfast or an afternoon snack. Bursting with fresh blueberries and bright lemon zest, it’s topped with a tangy lemon glaze that adds a delightful finish. Easy to make and baked to golden perfection, this bread combines the sweetness of blueberries with the refreshing citrus notes of lemon for a truly irresistible loaf.
Ingredients
Scale
Batter Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
- 1 tablespoon all-purpose flour (for coating blueberries)
Glaze Ingredients
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to ensure the bread doesn’t stick and bakes evenly.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of leavening agents and seasoning.
- Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which helps incorporate air for a tender crumb.
- Add Eggs: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition to fully incorporate them and maintain the batter’s light texture.
- Add Wet Ingredients: Mix in the milk, fresh lemon juice, lemon zest, and vanilla extract to infuse the batter with moisture and citrus flavor.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the bread tender.
- Incorporate Blueberries: Toss the fresh blueberries in 1 tablespoon of flour to prevent them from sinking and then fold them gently into the batter.
- Pour Batter and Bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 55-65 minutes until a toothpick inserted into the center comes out clean.
- Cool Bread: Let the bread cool in the pan for 10 minutes to set, then remove it and transfer to a wire rack to cool completely.
- Make and Add Glaze: Whisk powdered sugar with fresh lemon juice until smooth to create the glaze. Drizzle it over the cooled bread for a bright, sweet finishing touch.
Notes
- For even distribution, coat blueberries in flour to prevent them from sinking to the bottom of the loaf.
- If using frozen blueberries, do not thaw before adding to batter to avoid bleeding color into the dough.
- Check the bread for doneness at 55 minutes; oven temperatures may vary.
- The glaze thickness can be adjusted by adding more or less lemon juice, depending on desired consistency.
- Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
