Lemon Blueberry Bread
Bright, zesty, and bursting with juicy berries, this Lemon Blueberry Bread is the ultimate treat for any time of day. Made with fresh lemon zest and a generous handful of blueberries, this moist and tender loaf strikes the perfect balance between tangy and sweet. A luscious lemon glaze drizzled over the top adds an extra layer of citrusy goodness, making each bite simply irresistible. Easy to prepare in just 15 minutes of prep time, this quick bread bakes to golden perfection in under an hour, filling your kitchen with an uplifting aroma. Whether enjoyed as a breakfast loaf, a mid-day snack, or a dessert, this recipe is a showstopper that highlights simple ingredients like butter, sugar, and vanilla paired with fresh, vibrant flavors. Perfect for brunches, tea time, or gifting, this Lemon Blueberry Bread is destined to be a family favorite.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoons salt
- 0.5 cups unsalted butter
- 1 cups granulated sugar
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 0.5 cups milk
- 1 cups fresh blueberries
- 1 tablespoon all-purpose flour (for blueberries)
- 0.5 cups powdered sugar (for glaze)
- 1 tablespoon lemon juice (for glaze)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together 1.5 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. Set aside.
In a large mixing bowl, cream together 0.5 cups of unsalted butter (softened) and 1 cup of granulated sugar with a hand mixer until light and fluffy, about 2-3 minutes.
Beat in the eggs, one at a time, making sure to fully incorporate each before adding the next. Stir in 1 teaspoon of vanilla extract, 1 tablespoon of lemon zest, and 2 tablespoons of lemon juice.
Gradually add the dry ingredient mixture to the wet ingredients, alternating with 0.5 cups of milk, starting and ending with the dry ingredients. Mix until just combined—do not overmix.
In a small bowl, toss 1 cup of fresh blueberries with 1 tablespoon of flour to coat them. Gently fold the blueberries into the batter to ensure even distribution.
Pour the batter into the prepared loaf pan, spreading it out evenly.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Allow the bread to cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
While the bread is cooling, make the glaze by whisking together 0.5 cups of powdered sugar and 1 tablespoon of lemon juice until smooth.
Once the bread is completely cool, drizzle the lemon glaze over the top. Allow the glaze to set before slicing and serving.
Nutrition Facts
Calories |
2417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.1 g | 81% | |
| Saturated Fat | 32.9 g | 164% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 507 mg | 169% | |
| Sodium | 1240 mg | 54% | |
| Total Carbohydrate | 441.2 g | 160% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 283.7 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 274 mg | 21% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 730 mg | 16% | |
*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.
