Description

Lemon Blueberry Bread is a moist and flavorful quick bread bursting with juicy blueberries and fresh lemon zest, topped with a sweet-tart lemon glaze for a bright and refreshing treat.

Ingredients

Units Scale

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1/2 cup milk
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries
1 tablespoon flour (for coating blueberries)
For the Glaze:
1/2 cup powdered sugar
1–2 tablespoons lemon juice

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Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, cream butter and sugar until light and fluffy, about 2–3 minutes.
Beat in eggs one at a time, then add milk, lemon zest, lemon juice, and vanilla. Mix until combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
Toss blueberries with 1 tablespoon flour, then gently fold them into the batter.
Pour batter into the prepared pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack.
Mix glaze ingredients in a small bowl and drizzle over the cooled bread.

Notes

Use frozen blueberries straight from the freezer to prevent bleeding.
Store wrapped at room temperature for up to 3 days or refrigerate for longer freshness.
For extra lemon flavor, add a bit of lemon extract to the batter.

Nutrition

Serving Size: 1 slice
Calories: 260
Sugar: 22g
Sodium: 180mg
Fat: 11g
Saturated Fat: 7g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 1g
Protein: 3g
Cholesterol: 55mg