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Lemon Blueberry Bread

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This moist and tender lemon blueberry bread is a quick bread bursting with juicy blueberries and vibrant lemon flavor. Topped with a tangy lemon glaze, it’s perfect for breakfast, a snack, or dessert.

Ingredients

  • 1 1/2 cups all-purpose flour (plus extra for coating blueberries)
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, melted
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • Zest of 1 lemon
  • 2 tbsp fresh lemon juice
  • 1/2 cup milk (or Greek yogurt/sour cream)
  • 1 cup fresh or frozen blueberries (tossed in flour)
  • 3/4 cup powdered sugar (for glaze)
  • 1–2 tbsp fresh lemon juice (for glaze)
  • Optional: 1 tbsp melted butter or milk/cream (for glaze)

Instructions

  1. Preheat oven to 350 °F (175 °C) and prepare a 9×5 in loaf pan by lining it with parchment paper or greasing it.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In another bowl, mix melted butter, sugar, eggs, vanilla extract, lemon zest, and lemon juice until smooth.
  4. Gradually stir in the dry ingredients, alternating with milk, until just combined.
  5. Toss blueberries with a bit of flour and gently fold them into the batter.
  6. Pour the batter into the prepared pan and smooth the top.
  7. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the bread cool in the pan for 30 minutes, then transfer to a wire rack to cool completely.
  9. Whisk together powdered sugar and lemon juice (and optional butter or cream) until a pourable glaze forms.
  10. Drizzle glaze over cooled loaf and let it set before slicing.

Notes

  • Coating blueberries in flour prevents them from sinking to the bottom.
  • Use Greek yogurt or sour cream for extra moisture.
  • Olive oil can be substituted for butter for a fruitier flavor.
  • Store at room temperature for up to 3 days or freeze (unglazed) for up to 3 months.

Nutrition

Find it online: https://lauracooks.com/lemon-blueberry-bread-recipe/