Lemon Blueberry Bread | SaraTasty

Lemon Blueberry Bread

A moist and flavorful quick bread combining the bright zest of lemons with juicy blueberries, topped with a sweet lemon glaze. Perfect for breakfast, a snack, or dessert, this loaf offers a delightful balance of tart and sweet flavors.

Why You’ll Love This Recipe

  • Bursting with Flavor – The fresh lemon zest and blueberries create the perfect balance of tart and sweet.
  • Super Moist Texture – The combination of butter, milk, and lemon juice keeps this bread incredibly soft.
  • Versatile Treat – Enjoy it as a breakfast, snack, or dessert.
  • Easy to Make – Simple ingredients and a no-fuss baking method.
  • Glazed Perfection – A luscious lemon glaze adds an extra layer of flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Bread:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • 1 cup milk
  • ⅓ cup unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 1½ cups fresh or frozen blueberries
  • 1 tablespoon all-purpose flour (for tossing blueberries)

For the Lemon Glaze:

  • 2 tablespoons unsalted butter, melted
  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon vanilla extract

Directions

1. Prepare the Bread

  • Preheat the oven to 350°F (175°C).
  • Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easier removal.
  • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  • In a large mixing bowl, combine the sugar, milk, melted butter, eggs, vanilla extract, lemon zest, and lemon juice. Mix until well combined.
  • Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing.

2. Fold in the Blueberries

  • In a small bowl, toss the blueberries with 1 tablespoon of flour to prevent them from sinking during baking.
  • Gently fold the coated blueberries into the batter.
  • Pour the batter into the prepared loaf pan and smooth the top.

3. Bake

  • Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
  • If the top begins to brown too quickly, tent with aluminum foil during the last 15 minutes of baking.
  • Once done, remove the bread from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

4. Prepare the Lemon Glaze

  • In a small bowl, whisk together the melted butter, powdered sugar, lemon juice, and vanilla extract until smooth.

5. Glaze the Bread

  • Once the bread has cooled, drizzle the lemon glaze over the top.
  • Allow the glaze to set before slicing and serving.

Servings and Timing

  • Prep Time: 25 minutes
  • Cooking Time: 1 hour 5 minutes
  • Total Time: 1 hour 30 minutes
  • Servings: 10 slices
  • Calories: Approximately 259 kcal per serving

Variations

  • Dairy-Free: Use almond milk or coconut milk and replace butter with coconut oil.
  • Gluten-Free: Swap all-purpose flour for 1:1 gluten-free baking flour.
  • Extra Citrus Flavor: Add 1 more tablespoon of lemon juice or a bit of orange zest.
  • Crunchy Topping: Sprinkle coarse sugar on top before baking for added texture.
  • Nutty Addition: Mix in ½ cup chopped walnuts or pecans for extra crunch.

Storage & Reheating

  • Room Temperature: Store in an airtight container for up to 3 days.
  • Refrigeration: Keep in the fridge for up to 1 week for extended freshness.
  • Freezing: Wrap the loaf tightly in plastic wrap and foil, then freeze for up to 3 months.
  • Reheating: Warm slices in the microwave for 10-15 seconds or enjoy at room temperature.

FAQs

1. Can I use frozen blueberries?

Yes! Do not thaw them before adding to the batter to prevent bleeding.

2. How do I prevent the bread from being too dense?

Mix the ingredients just until combined—overmixing can make the bread tough.

3. Can I make this into muffins?

Absolutely! Divide the batter into a muffin tin and bake at 350°F for 18-22 minutes.

4. What’s the best way to keep the bread moist?

Store in an airtight container and avoid overbaking.

5. Can I use lemon extract instead of fresh lemon juice?

Yes, but fresh lemon juice provides the best flavor. Use ½ teaspoon of lemon extract if substituting.

6. Why do I need to toss the blueberries in flour?

This prevents them from sinking to the bottom of the loaf.

7. How do I know when the bread is done baking?

Insert a toothpick in the center—if it comes out clean, it’s ready!

8. Can I reduce the sugar in this recipe?

Yes! Reduce the granulated sugar to ¾ cup for a less sweet version.

9. What can I serve with this bread?

Enjoy it with tea, coffee, or a scoop of vanilla ice cream!

10. Can I make the glaze thicker?

Yes! Add more powdered sugar to thicken it or less lemon juice for a stronger glaze.

Conclusion

Lemon Blueberry Bread is a delightful, moist, and flavorful treat that’s perfect for any time of day. Whether you serve it for breakfast, dessert, or as an afternoon snack, this easy-to-make quick bread will be a hit with everyone. Enjoy the bright lemon zest, juicy blueberries, and sweet glaze in every bite!

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Lemon Blueberry Bread

Lemon Blueberry Bread


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  • Author: sara
  • Total Time: 1 hour 30 minutes
  • Yield: 10 slices
  • Diet: Vegetarian

Description

A moist and flavorful quick bread bursting with bright lemon zest and juicy blueberries, topped with a sweet lemon glaze. Perfect for breakfast, a snack, or dessert, this easy homemade loaf delivers the perfect balance of tart and sweet in every bite!


Ingredients

For the Bread:

2 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

1 cup granulated sugar

1 cup milk

⅓ cup unsalted butter, melted

2 large eggs

1 teaspoon vanilla extract

Zest of 1 lemon

2 tablespoons fresh lemon juice

1½ cups fresh or frozen blueberries

1 tablespoon all-purpose flour (for tossing blueberries)

For the Lemon Glaze:

2 tablespoons unsalted butter, melted

1 cup powdered sugar

2 tablespoons fresh lemon juice

½ teaspoon vanilla extract


Instructions

1️⃣ Prepare the Bread

  • Preheat your oven to 350°F (175°C).
  • Grease and flour a 9×5-inch loaf pan, or line with parchment paper for easy removal.
  • In a medium bowl, whisk together flour, baking powder, and salt.

2️⃣ Mix the Batter

  • In a large mixing bowl, whisk together sugar, milk, melted butter, eggs, vanilla, lemon zest, and lemon juice until well combined.
  • Gradually add the dry ingredients to the wet mixture, mixing just until combined (avoid overmixing).
  • Toss the blueberries with 1 tablespoon of flour (this helps prevent sinking).
  • Gently fold the blueberries into the batter.

3️⃣ Bake the Bread

  • Pour the batter into the prepared loaf pan and smooth the top.
  • Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
  • If the top browns too quickly, tent with foil for the last 15 minutes.
  • Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

4️⃣ Make the Lemon Glaze

  • In a small bowl, whisk together melted butter, powdered sugar, lemon juice, and vanilla extract until smooth.

5️⃣ Glaze & Serve

  • Once the bread is fully cooled, drizzle the lemon glaze over the top.
  • Let the glaze set before slicing. Enjoy!

Notes

Serving Suggestions:

  • Serve warm or at room temperature with coffee or tea.
  • Enjoy with whipped cream or a scoop of vanilla ice cream.

Storage:

  • Store in an airtight container at room temperature for 2 days.
  • Keep in the fridge for up to 5 days for extra freshness.

Freezing Instructions:

  • Wrap whole loaf or slices tightly in plastic wrap & foil.
  • Freeze for up to 3 months.
  • Thaw at room temperature before serving.
  • Prep Time: 25 minutes
  • Cook Time: 60-70 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American
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