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Lemon Blueberry Bread Recipe

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★★★★★

4.7 from 53 reviews

This Lemon Blueberry Bread is a moist and tangy quick bread bursting with fresh blueberries and zesty lemon flavor. Perfect for breakfast or a sweet snack, it features a tender crumb with a bright lemon glaze on top for an extra citrusy touch.

Ingredients

Scale

Dry Ingredients

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

Wet Ingredients

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

Fruit

  • 1 + 1/2 cups fresh blueberries, divided

Lemon Glaze

  • ½ cup icing sugar
  • 1–2 tablespoons lemon juice

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan with 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 blended. Set aside.
  3. Mix Wet Ingredients: In a separate medium bowl, whisk together the milk, vegetable oil, egg, vanilla extract, lemon juice, and lemon zest until well combined.
  4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Gently fold with a rubber spatula until just combined and no dry flour remains. Avoid overmixing to keep the bread tender. Carefully fold in 1 cup of the fresh blueberries.
  5. Prepare for Baking: Pour the batter into the greased loaf pan. Sprinkle the remaining 1/2 cup of blueberries on top of the batter for an attractive finish.
  6. Bake the Bread: Place the loaf pan in the oven and bake for 55 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
  7. Cool the Bread: Remove the loaf from the oven and let it cool in the pan for 10-15 minutes. Then invert the loaf onto a wire rack to cool completely or until warm.
  8. Prepare Lemon Glaze: In a small bowl, add the icing sugar. Gradually stir in 1 to 2 tablespoons of lemon juice until the glaze reaches a thick yet pourable consistency. Adjust with more sugar or lemon juice as needed.
  9. Glaze the Bread: Drizzle the lemon glaze evenly over the top of the cooled loaf. Let the glaze set and dry completely before slicing for the best presentation.

Notes

  • Do not overmix the batter to ensure a tender crumb; overmixing can make the bread dense.
  • Use fresh blueberries for the best flavor and texture; frozen can be used but may affect batter consistency.
  • If you prefer a more pronounced lemon flavor, add extra lemon zest to the batter.
  • The lemon glaze can be doubled if you want a thicker coating on the bread.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • This bread can be frozen for up to 3 months; wrap it tightly before freezing.

Keywords: lemon blueberry bread, quick bread, lemon loaf, blueberry loaf, citrus bread, breakfast bread, easy quick bread

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