Go Back
Lemon Blueberry Bread

Lemon Blueberry Bread

A moist, tender loaf studded with juicy blueberries and topped with a tangy lemon glaze. Perfect for breakfast, snacks, or dessert.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

For the Bread
  • 1 1/2 cups all-purpose flour spooned and leveled
  • 1 tablespoon all-purpose flour for coating blueberries
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/3 cup unsalted butter melted
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 1/2 teaspoon vanilla extract pure extract recommended
  • 2 teaspoons fresh lemon zest packed, from about 1 large lemon
  • 2 tablespoons fresh lemon juice
  • 1/2 cup milk any fat percentage
  • 1 cup blueberries fresh or frozen (do not thaw)
For the Glaze
  • 2 tablespoons butter melted
  • 1/2 cup powdered sugar sift if lumpy
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon vanilla extract

Method
 

  1. Preheat your oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, leaving overhang on two sides, or grease well with butter.
  2. In a medium bowl, whisk together 1½ cups flour, baking powder, and salt. Set aside.
  3. In an electric mixer bowl, combine melted butter and sugar. Beat briefly, then add eggs, vanilla extract, lemon zest, and lemon juice. Mix until smooth and well-blended.
  4. Turn mixer to low speed. Alternate adding dry ingredients and milk, starting and ending with flour mixture. Mix just until no dry streaks remain. Do not overmix.
  5. Toss blueberries with 1 tablespoon flour in a small bowl until coated. If using frozen berries, do not thaw them first.
  6. Gently fold the flour-coated blueberries into the batter using a spatula. Use gentle, sweeping motions to avoid crushing the berries.
  7. Pour batter into prepared loaf pan and smooth the top with a spatula.
  8. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown and spring back when gently pressed.
  9. Let bread cool in the pan for 30 minutes. Then lift using parchment overhang and transfer to a wire cooling rack. Place a baking sheet underneath to catch glaze drips.
  10. Make the glaze: Whisk together melted butter, powdered sugar, lemon juice, and vanilla until completely smooth.
  11. Once bread is completely cool, drizzle glaze generously over the top, letting it cascade down the sides. Let glaze set for a few minutes before slicing.

Notes

Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Freezing: Wrap cooled bread tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw in refrigerator overnight or at room temperature.
Substitutions: You can replace blueberries with raspberries, blackberries, or diced strawberries (1 cup total).
Pro Tips: Use room temperature eggs and milk for better mixing. Always coat berries in flour to prevent sinking. Don't overmix the batter to keep bread tender.