Description
This delightful Lemon Blueberry Bread combines the tartness of fresh lemon juice and zest with burst of juicy blueberries, baked into a moist and tender loaf. It is finished with a tangy lemon glaze that adds a sweet and citrusy finish, making it perfect for breakfast, brunch, or a sweet snack.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon all-purpose flour (for coating blueberries)
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Fruit
- 1 1/2 cups fresh blueberries
Glaze
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened butter and granulated sugar until the mixture is light and fluffy, which helps to incorporate air for a tender crumb. Add eggs one at a time, beating well after each addition for full incorporation.
- Combine Wet Ingredients: Mix in the milk, fresh lemon juice, lemon zest, and vanilla extract into the creamed butter mixture, ensuring all flavors meld together smoothly.
- Add Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing until just combined. Avoid overmixing to keep the bread tender.
- Prep Blueberries and Fold In: Toss the blueberries with 1 tablespoon of flour to prevent them from sinking during baking, then gently fold them into the batter.
- Pour Batter into Pan: Transfer the batter evenly into the prepared loaf pan, smoothing the top for even baking.
- Bake: Bake the loaf for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully baked.
- Cool Bread: Allow the bread to cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely, preventing sogginess.
- Prepare and Apply Glaze: Whisk together powdered sugar and lemon juice until smooth and drizzle this tangy glaze evenly over the cooled bread for a delicious finishing touch.
Notes
- Coating the blueberries in flour helps to keep them evenly distributed throughout the bread without sinking to the bottom.
- Don’t overmix the batter to avoid developing gluten, which would make the bread dense and chewy instead of soft and tender.
- If fresh blueberries are unavailable, frozen blueberries can be used—do not thaw before mixing to prevent color bleed.
- The glaze adds sweetness and a lemony zing; adjust the amount of lemon juice for desired consistency.
- The bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to one week.
