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!
Print
Lemon Blueberry Bread
- 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