Blueberry Lemon Bread
Brighten your day with this irresistibly moist and zesty Blueberry Lemon Bread, a perfect balance of tangy citrus and sweet bursts of fresh blueberries. This simple yet elegant quick bread is made with a tender crumb and topped with a luscious lemon glaze that adds a delightful finishing touch. Featuring the vibrant flavors of fresh lemon zest and juice, coupled with juicy blueberries folded into the batter, this loaf is a showstopper for breakfast, brunch, or an afternoon treat. With just 15 minutes of prep time, you'll love how easy it is to whip up this crowd-pleaser. Serve it warm or chilled for a refreshing twist—every slice is pure sunshine on a plate!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoons baking powder
- 0.25 teaspoons salt
- 0.5 cups unsalted butter
- 1 cups granulated sugar
- 2 large eggs
- 1 tablespoons lemon zest
- 0.25 cups lemon juice
- 0.5 cups milk
- 1 teaspoons vanilla extract
- 1 cups fresh blueberries
- 1 tablespoons all-purpose flour (for blueberries)
- 0.5 cups powdered sugar
- 2 tablespoons lemon juice (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or cooking spray, and lightly dust it with flour to prevent sticking.
In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. Set aside.
In a large mixing bowl, use an electric mixer to cream 1/2 cup of unsalted butter and 1 cup of granulated sugar together until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, mixing well after each addition. Add 1 tablespoon of lemon zest, 1/4 cup of fresh lemon juice, and 1 teaspoon of vanilla extract. Mix until combined.
Gradually add the dry ingredients to the wet ingredients, alternating with 1/2 cup of milk, starting and ending with the dry mixture. Mix until just combined—do not overmix.
In a small bowl, toss 1 cup of fresh blueberries with 1 tablespoon of flour to prevent them from sinking in the batter. Gently fold the blueberries into the batter using a spatula.
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10-15 minutes. Then, transfer the bread to a wire rack to cool completely.
While the bread cools, prepare the lemon glaze by whisking together 1/2 cup of powdered sugar and 2 tablespoons of fresh lemon juice until smooth.
Drizzle the glaze over the cooled bread. Allow the glaze to set for 10-15 minutes before slicing and serving.
Nutrition Facts
Calories |
2639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.2 g | 81% | |
| Saturated Fat | 33.1 g | 166% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 507 mg | 169% | |
| Sodium | 1244 mg | 54% | |
| Total Carbohydrate | 487.5 g | 177% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 283.4 g | ||
| Protein | 44.1 g | 88% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 285 mg | 22% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 840 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
