Description
Lemon Blueberry Bread is a moist, zesty quick bread packed with juicy blueberries and fresh lemon flavor. Topped with a sweet lemon glaze, it’s the perfect treat for breakfast, brunch, or an afternoon snack.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk (or plain yogurt)
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
- 1 tbsp all-purpose flour (for coating blueberries)
- For the Glaze:
- 1/2 cup powdered sugar
- 1–2 tbsp lemon juice (adjust for desired consistency)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy. Beat in eggs one at a time.
- Add milk, lemon zest, and lemon juice. Mix until combined.
- Gradually add dry ingredients to wet, mixing until just combined.
- Toss blueberries with 1 tbsp flour, then gently fold them into the batter.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- In a small bowl, whisk together powdered sugar and lemon juice. Drizzle over cooled bread before serving.
Notes
- Coating blueberries with flour helps prevent them from sinking to the bottom of the loaf.
- Use Greek yogurt instead of milk for a richer texture.
- Store in an airtight container for up to 3 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 23g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: lemon blueberry bread, quick bread, lemon glaze, breakfast loaf, fruit bread