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If you’re on the hunt for a scrumptious and easy-to-make dessert, look no further than this Lemon Blueberry Bread. This delightful quick bread is perfectly moist, bursting with flavor, and sure to become a new favorite in your recipe collection.

Whether you’re serving it for breakfast, as a snack, or as a sweet ending to a meal, this bread is bound to impress.

Why You’ll Love This Recipe

This Lemon Blueberry Bread combines the tangy zest of lemons with the sweet juiciness of blueberries, creating a harmonious blend of flavors that is simply irresistible. The bread is soft and tender, thanks to the perfect balance of ingredients, and it’s topped with a luscious lemon glaze that adds an extra layer of deliciousness.

Ingredients You’ll Need

Here’s what you’ll need to whip up this delicious loaf:

For the Bread:
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 (I used fresh)
1 tablespoon all-purpose flour (for coating the blueberries)
For the Lemon Glaze:
2 tablespoons butter, melted
1/2 cup powdered sugar
2 tablespoons fresh lemon juice
1/2 teaspoon vanilla extract

Step-by-Step Instructions

Preparing the Bread

Preheat Your Oven: Set your oven to 350°F (175°C) and line a 9″x5″ loaf pan with parchment paper or lightly grease it with butter.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Blend Wet Ingredients: In the bowl of an electric mixer, blend the melted butter, sugar, eggs, vanilla extract, lemon zest, and lemon juice until well combined.
Combine Ingredients: Gradually add the flour mixture and milk to the wet ingredients in two batches (some flour, then some milk, then the rest of the flour and milk). Mix until just combined—avoid overmixing.
Prepare Blueberries: If using fresh blueberries, rinse them slightly so they have a bit of moisture. In a small bowl, toss the blueberries with 1 tablespoon of flour to coat them. This prevents them from sinking to the bottom of the loaf while baking.
Incorporate Blueberries: Gently fold the flour-coated blueberries into the batter by hand.
Bake: Pour the batter into the prepared loaf pan and bake for 55-65 minutes. The bread is done when a toothpick inserted into the center comes out clean. Cool the bread in the pan for about 30 minutes before transferring it to a wire cooling rack.

Preparing the Lemon Glaze

Mix Glaze Ingredients: In a small bowl, whisk together the melted butter, powdered sugar, lemon juice, and vanilla extract until smooth.
Glaze the Bread: Once the bread has cooled slightly, pour the glaze over the top. Allow it to set for a few minutes before slicing and serving.

Tips and Variations

Storage: If you’re baking the bread a day ahead of serving, wrap the cooled loaf in plastic wrap and store it at room temperature without the glaze. Add the glaze just before serving for optimal freshness.
Blueberry Options: Both fresh and frozen blueberries work well in this recipe. If using frozen blueberries, do not thaw them before adding to the batter.
Make It Your Own: Feel free to experiment with other citrus fruits like oranges or limes for a different twist on this classic recipe.

Nutritional Information

Each serving (1 slice) contains approximately:

Calories: 259 kcal
Carbohydrates: 44g
Protein: 4g
Fat: 8g
Saturated Fat: 4g
Cholesterol: 51mg
Sodium: 298mg
Potassium: 64mg
Fiber: 1g
Sugar: 28g
Vitamin A: 264IU
Vitamin C: 4mg
Calcium: 50mg
Iron: 1mg

Conclusion

This Lemon Blueberry Bread is not only easy to make but also a delightful treat that can be enjoyed any time of day. With its perfect balance of tart lemon and sweet blueberries, it’s sure to become a staple in your baking repertoire. Enjoy it on its own or with a dollop of whipped cream for an extra special treat!

Happy Baking!

Lemon Blueberry Bread

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Author: Noura
Prep Time: 25 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 30 minutes
Yield: 10 servings 1x
Category: Dessert
Method: Baked
Cuisine: American
Diet: Vegetarian

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Description

This Lemon Blueberry Bread recipe produces a perfectly moist, flavorful and delicious loaf of quick bread! This bread is sure to be a new favorite!

Instructions

Preheat oven to 350°F and line a 9″x 5″ loaf pan with parchment paper (or lightly grease with butter).
In a medium bowl, whisk the flour, baking powder and salt, and set aside.
In the bowl of an electric mixer, blend together the melted butter, sugar, eggs, vanilla, lemon zest and lemon juice. Mix until well combined.
While slowly mixing, add 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.
Rinse off the blueberries (if using fresh) so they have just a bit of moisture on them, then, in a small bowl toss the blueberries and 1 tablespoon flour. This flour coating will help prevent the blueberries from sinking to the bottom of your loaf while baking.

Add the flour-coated berries to the batter and gently but quickly stir, by hand, to combine.
Immediately pour batter into prepared pan and bake for 55-65 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
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).
Prepare glaze by simply whisking together the melted butter, powdered sugar, lemon juice and vanilla, then pour glaze over the loaf. Allow to set a few minutes, then enjoy!

Notes

If baking the day before serving, wrap cooled loaf in plastic wrap and store at room temperature WITHOUT the glaze. Then, mix up and add the glaze the day of serving.