Description
A moist and zesty lemon blueberry bread packed with fresh blueberries and topped with a tangy lemon glaze, perfect for breakfast, dessert, or tea time.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1/3 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 eggs
- 1/2 tsp vanilla extract
- 2 tsp fresh lemon zest
- 2 tbsp fresh lemon juice
- 1/2 cup milk
- 1 cup fresh or frozen blueberries
- 1 tbsp all-purpose flour (for coating blueberries)
- 2 tbsp melted butter (for glaze)
- 1/2 cup powdered sugar (for glaze)
- 2 tbsp fresh lemon juice (for glaze)
- 1/2 tsp vanilla extract (for glaze)
Instructions
- Preheat oven to 350°F and line a 9″x5″ loaf pan with parchment paper.
- Whisk together flour, baking powder, and salt in a medium bowl.
- In a large bowl, blend melted butter, sugar, eggs, vanilla, lemon zest, and lemon juice until combined.
- Add dry ingredients alternately with milk, mixing just until combined.
- Rinse blueberries, coat with 1 tbsp flour, and fold gently into batter.
- Pour batter into the prepared loaf pan and bake for 55–65 minutes or until a toothpick inserted in the center comes out clean.
- Cool bread in the pan for 30 minutes, then transfer to a wire rack.
- Whisk glaze ingredients together and drizzle over cooled bread.
- Allow glaze to set before slicing and serving.
Notes
- Do not overmix the batter to keep the loaf tender.
- Coating blueberries with flour prevents them from sinking.
- Store wrapped bread at room temperature for up to 3 days or freeze for up to 2 months.
- For a healthier loaf, substitute Greek yogurt for butter and honey for sugar.
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 21g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: Lemon Blueberry Bread, Lemon Blueberry Bread Recipe, moist lemon blueberry bread, healthy lemon blueberry loaf, lemon blueberry loaf with glaze