Lemon Blueberry Bread
Ingredients
- 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
- 2 tablespoons butter
melted
- 1/2 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract
Directions
- 1
Preheat oven to 350*F and line a 9"x 5" loaf pan with parchment paper (or lightly grease with butter).
- 2
In a medium bowl, whisk the flour, baking powder and salt, and set aside.
- 3
In the bowl of an electric mixer, blend together the melted butter, sugar, eggs, vanilla, lemon zest and lemon juice. Mix until well combined.
- 4
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.
- 5
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 T. flour. This flour coating will help prevent the blueberries from sinking to the bottom of your loaf while baking.
- 6
Add the flour coated berries to the batter and gently but quickly stir, by hand, to combine.
- 7
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).
- 8
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!
Lemon Blueberry Bread
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About this Recipe
Craving a taste of sunshine and comfort? This Lemon Blueberry Bread recipe promises a delightful balance of bright citrus and sweet berries, perfect for brightening any day.
What makes this recipe truly special is the harmonious blend of fresh lemon zest and juice with the natural sweetness of blueberries. The use of melted butter in the batter contributes to a tender crumb, while a vibrant lemon glaze adds an irresistible sweet-tart finish that truly elevates each slice.
You can expect a beautifully golden-brown loaf, exquisitely fragrant with the aroma of lemon and berries. The texture is wonderfully soft and moist, with each bite offering a satisfying burst of juicy blueberries against the aromatic backdrop of lemon. The delicate, tangy glaze hardens slightly, providing a lovely textural contrast to the tender bread, making it a perfect treat to savor.
This versatile lemon blueberry bread is easy to adapt. Feel free to use frozen blueberries directly from the freezer—no need to thaw them first. For a twist, you could experiment with other citrus, like lime, in both the batter and the glaze. To make it slightly less sweet, you can always omit the powdered sugar glaze.
Serve this lovely quick bread for breakfast, as a delightful brunch centerpiece, or alongside your afternoon coffee or tea for a comforting treat.