Description
This Lemon Blueberry Bread is perfectly moist, bright with fresh lemon zest, packed with juicy blueberries, and finished with a sweet lemon glaze.
Ingredients
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
- 2 tablespoons butter melted (for glaze)
- 1/2 cup powdered sugar
- 2 tablespoons fresh lemon juice (for glaze)
- 1/2 teaspoon vanilla extract (for glaze)
Instructions
- Preheat oven to 350°F and line a 9×5-inch loaf pan with parchment paper or grease lightly with butter.
- Whisk together flour, baking powder, and salt in a medium bowl and set aside.
- Blend melted butter, sugar, eggs, vanilla extract, lemon zest, and lemon juice until well combined.
- Add flour mixture and milk in two batches, alternating and mixing just until combined.
- Toss blueberries with 1 tablespoon flour to prevent sinking.
- Fold blueberries gently into the batter by hand.
- Pour batter into prepared pan and bake for 55-65 minutes until a toothpick inserted in the center comes out clean.
- Cool in pan for 30 minutes, then transfer to a wire rack.
- Whisk melted butter, powdered sugar, lemon juice, and vanilla for glaze.
- Pour glaze over cooled loaf and allow to set before slicing.
Notes
- Do not overmix the batter to keep the bread tender.
- Coat blueberries in flour to prevent them from sinking.
- Use fresh lemon zest for the strongest citrus flavor.
- Store tightly wrapped at room temperature for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 259
- Sugar: 22g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg