Print

Lemon Blueberry Bread Recipe

Lemon Blueberry Bread Recipe
Print Recipe

★★★★★

5.1 from 26 reviews

This Lemon Blueberry Bread is a moist, tangy, and sweet quick bread bursting with fresh blueberries and bright lemon flavor. Perfect for breakfast, brunch, or an afternoon snack, it’s topped with a zesty lemon glaze that adds an extra layer of sweetness and freshness.

Ingredients

Scale

Dry Ingredients

  • 1 1/2 cups (200 grams) all-purpose flour
  • 1 teaspoon baking powder
  • 1/3 cup granulated sugar
  • 1/2 teaspoon salt

Wet Ingredients

  • 1/2 cup (120 grams) milk
  • 1/3 cup (70 grams) vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 lemon, juiced and zested

Main Fruit

  • 1 1/2 cups fresh blueberries, divided (1 cup for batter, 1/2 cup for topping)

Lemon Glaze

  • 1/2 cup icing sugar
  • 1–2 tablespoons lemon juice

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan using cooking spray or oil to prevent sticking.
  2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and salt until evenly distributed.
  3. Mix Wet Ingredients: In a separate medium bowl, whisk together the milk, vegetable oil, egg, vanilla extract, lemon juice, and lemon zest until thoroughly combined.
  4. Combine Wet and Dry Mixtures: Pour the wet mixture into the dry ingredients. Use a rubber spatula to gently fold and mix until just combined and no flour pockets remain. Avoid overmixing to keep the bread light and tender. Fold in 1 cup of fresh blueberries evenly throughout the batter.
  5. Prepare to Bake: Pour the batter into the greased loaf pan and scatter the remaining 1/2 cup of blueberries evenly on top for added texture and appearance.
  6. Bake the Bread: Place the loaf pan in the oven and bake for approximately 55 minutes. The bread is done when it turns golden brown, and a toothpick inserted in the center comes out clean. Allow it to cool in the pan for 10-15 minutes before carefully inverting onto a wire rack to cool completely.
  7. Prepare Lemon Glaze: In a small bowl, add the icing sugar and slowly stir in lemon juice, mixing continuously until the glaze is smooth and pourable but still thick. Adjust consistency by adding more icing sugar if too runny or more lemon juice if too thick.
  8. Glaze and Serve: Drizzle the lemon glaze evenly over the cooled lemon blueberry bread. Let the glaze set and dry before slicing. For a thicker, more pronounced glaze, double the glaze ingredients.

Notes

  • Do not overmix the batter to keep the bread tender and avoid a dense texture.
  • Fresh blueberries are preferred, but frozen can be used; do not thaw before adding to prevent color bleed.
  • Ensure the glaze is not too runny for best presentation and flavor balance.
  • Slice the bread only after the glaze is fully set to avoid messiness.
  • This bread can be stored in an airtight container at room temperature for 2-3 days or refrigerated for up to a week.

Nutrition

Keywords: Lemon Blueberry Bread, Lemon Loaf, Quick Bread, Blueberry Bread, Lemon Glaze, Breakfast Bread, Snack Bread

Find it online: https://zarameals.com/lemon-blueberry-bread-recipe/