Description
This Lemon Blueberry Bread is a moist and delicious quick bread that’s bursting with fresh lemon and blueberry flavors. It’s perfect for breakfast, brunch, or a sweet treat any time of day.
Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/3 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 2 teaspoons fresh grated lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 cup milk
- 1 cup fresh or frozen blueberries
- 1 tablespoon all-purpose flour
Lemon Glaze:
- 2 tablespoons butter, melted
- 1/2 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prep: Preheat oven to 350°F and line a 9″ x 5″ loaf pan with parchment paper (or lightly grease with butter).
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Combine Wet Ingredients: In the bowl of an electric mixer, blend together the melted butter, sugar, eggs, vanilla, lemon zest, and lemon juice. Mix until well combined.
- Alternate Wet and Dry: While slowly mixing, add the flour mixture and milk in two batches (some flour, then some milk, then the rest of the flour and the rest of the milk). Stop mixing as soon as it’s just combined.
- Coat Blueberries: Rinse the blueberries (if using fresh) so they have a bit of moisture on them, then, in a small bowl, toss the blueberries and 1 tablespoon flour.
- Add Blueberries: Add the flour-coated berries to the batter and gently but quickly stir by hand to combine.
- Bake: Immediately pour batter into the prepared pan and bake for 55-65 minutes or until a toothpick inserted in the center of the loaf comes out clean.
- Cool: Cool bread in the pan for about 30 minutes, then move to a wire cooling rack with a baking sheet below (to catch the glaze you’re about to add).
- Make Glaze: Prepare the glaze by simply whisking together the melted butter, powdered sugar, lemon juice, and vanilla.
- Glaze and Serve: Pour glaze over the loaf. Allow it to set for a few minutes, then enjoy!
Notes
- Blueberries: You can use fresh or frozen blueberries for this recipe. If using frozen, no need to rinse them.
- Make Ahead: If baking the day before serving, wrap the cooled loaf in plastic wrap and store at room temperature WITHOUT the glaze. Then, mix up and add the glaze the day of serving.
- Storage: Store leftover lemon blueberry bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 300kcal
- Sugar: 20g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
