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Lemon Blueberry Bread with Lemon Glaze Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 60 reviews
  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 9 servings 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Description

This delicious Lemon Blueberry Bread combines the bright, zesty flavor of fresh lemon with juicy blueberries, baked into a moist and tender loaf. Perfect for breakfast, brunch, or a sweet snack, this bread is easy to make with simple ingredients and a quick baking process. A light lemon glaze adds a perfect tangy sweetness to finish this delightful treat.

Ingredients

Units Scale

Dry Ingredients

  • 1 1/2 cups all-purpose flour (200 grams)
  • 1 teaspoon baking powder
  • 1/3 cup granulated sugar
  • 1/2 teaspoon salt

Wet Ingredients

  • 1/2 cup milk (120 grams)
  • 1/3 cup vegetable oil (70 grams)
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 lemon, juiced and zested

Fruit

  • 1 1/2 cups fresh blueberries, divided

Glaze

  • 1/2 cup icing sugar
  • 1–2 tablespoons lemon juice

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan with cooking spray or oil to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, sugar, and salt until well combined and evenly distributed.
  3. Combine Wet Ingredients: In a medium bowl, whisk the milk, vegetable oil, egg, vanilla extract, lemon juice, and lemon zest thoroughly until smooth.
  4. Form Batter: Pour the wet ingredients into the dry mixture. Using a rubber spatula, fold gently until just combined and no dry flour remains—avoid overmixing to keep the bread tender. Fold in 1 cup of fresh blueberries evenly.
  5. Prepare for Baking: Pour the batter into the prepared loaf pan and sprinkle the remaining 1/2 cup blueberries over the top for a beautiful finish.
  6. Bake: Bake the loaf in the preheated oven for about 55 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
  7. Cool the Bread: Remove the bread from the oven and let it cool in the pan for 10-15 minutes. Then carefully invert the loaf onto a wire rack to cool completely.
  8. Make the Lemon Glaze: In a small bowl, gradually mix the icing sugar with lemon juice, stirring constantly until the glaze is smooth and pourable. Adjust consistency by adding more lemon juice or icing sugar as needed.
  9. Glaze the Bread: Drizzle the lemon glaze evenly over the cooled bread. Allow it to set and dry before slicing. For a thicker coating, double the glaze recipe.
  10. Serve: Serve the lemon blueberry bread warm or at room temperature, enjoying the sweet and tangy flavors balanced perfectly.

Notes

  • Do not overmix the batter to ensure a light, tender crumb texture.
  • If fresh blueberries are not available, frozen blueberries can be used but do not thaw before adding to the batter to prevent bleeding.
  • Adjust lemon zest and juice amount according to your preference for tartness.
  • Glaze can be omitted for a less sweet version or replaced with powdered sugar dusting.
  • Store leftovers wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.

Find it online: https://yumrecipesfood.com/lemon-blueberry-bread-with-lemon-glaze-recipe/