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Lemon Blueberry Bread with Lemon Glaze Recipe

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4 from 11 reviews

This Lemon Blueberry Bread is a moist, zesty loaf bursting with fresh blueberries and a bright lemon flavor, topped with a tangy lemon glaze. Perfect for breakfast, brunch, or a delightful snack, this bread combines the sweet-tart notes of lemon with juicy blueberries for an irresistible treat.

  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 10 servings
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Ingredients

Bread Batter

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/3 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons fresh grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 1/2 cup milk
  • 1 cup fresh or frozen blueberries (preferably fresh)
  • 1 tablespoon all-purpose flour (for coating blueberries)

Glaze

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

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9″ x 5″ loaf pan with parchment paper or lightly grease it with butter to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this aside for later.
  3. Combine Wet Ingredients: In the bowl of an electric mixer, blend the melted butter, granulated sugar, eggs, vanilla extract, fresh lemon zest, and fresh lemon juice until fully combined and smooth.
  4. Incorporate Flour and Milk: With the mixer running on low speed, gradually add the flour mixture and milk in two batches. Alternate adding some flour, then milk, finishing with the remaining flour and milk. Mix just until everything is combined, being careful not to overmix.
  5. Prepare Blueberries: If using fresh blueberries, gently rinse them and leave them slightly moist. Toss the blueberries in 1 tablespoon of all-purpose flour in a small bowl to coat them. This step helps prevent the berries from sinking to the bottom of the loaf during baking.
  6. Fold in Blueberries: Add the flour-coated blueberries to the batter and gently but quickly stir by hand to distribute them evenly without crushing the berries.
  7. Bake the Bread: Immediately pour the batter into the prepared loaf pan. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Once done, cool the bread in the pan for about 30 minutes.
  8. Cool and Prepare Glaze: After initial cooling, transfer the bread onto a wire cooling rack placed over a baking sheet to catch any glaze drips. In a small bowl, whisk together the melted butter, powdered sugar, fresh lemon juice, and vanilla extract until smooth.
  9. Glaze and Serve: Pour the prepared lemon glaze evenly over the cooled bread. Allow the glaze to set for a few minutes before slicing and serving. Enjoy your bright and delicious Lemon Blueberry Bread!

Notes

  • For best results, do not overmix the batter to keep the bread tender.
  • Coating the blueberries with flour helps keep them suspended in the batter and avoids clumping at the bottom.
  • If using frozen blueberries, do not thaw them before tossing with flour to prevent sogginess.
  • The bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for longer freshness.
  • Optional: Add a teaspoon of poppy seeds with the lemon zest for extra texture and flavor.

Find it online: https://cheftinaskitchen.com/lemon-blueberry-bread-with-lemon-glaze-recipe/