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Lemon Blueberry Bread

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A tender, moist lemon-blueberry quick bread bursting with citrus flavor and sweet berries, finished with a tangy lemon glaze.

Ingredients

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

Instructions

  1. Preheat oven to 350 °F and line a 9×5″ loaf pan with parchment or butter.
  2. Whisk flour, baking powder, and salt in a bowl.
  3. In another bowl, blend melted butter, sugar, eggs, vanilla, lemon zest, and juice until smooth.
  4. Add the flour mix and milk alternately in two batches, mixing until just combined.
  5. Toss blueberries in 1 tablespoon flour, then gently fold them into the batter.
  6. Pour batter into the pan and bake 55–65 minutes, or until a toothpick comes out clean.
  7. Cool in pan for 30 minutes, then transfer to a wire rack.
  8. Whisk together glaze ingredients and pour over the loaf. Let it set a few minutes before slicing.

Notes

  • Use frozen blueberries without thawing to avoid sinking.
  • Store in an airtight container for up to 3 days.
  • Wait to glaze until just before serving for best texture.
  • Substitute other berries or use orange zest/juice for a variation.
  • Can be made gluten-free with a 1:1 flour blend.

Nutrition

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