
This Lemon Blueberry Bread is soft, moist, and bursting with fresh citrus flavor! Each bite is packed with juicy blueberries and topped with a sweet, tangy lemon glaze. Itβs the perfect treat for breakfast, brunch, or dessert!
Ingredients:
- 1 Β½ cups (190g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- β cup (75g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs
- Β½ teaspoon vanilla extract
- 2 teaspoons fresh lemon zest
- 2 tablespoons fresh lemon juice
- Β½ cup (120ml) milk
- 1 cup fresh or frozen blueberries
- 1 tablespoon all-purpose flour (for coating blueberries)
- 2 tablespoons unsalted butter, melted
- Β½ cup (60g) powdered sugar
- 2 tablespoons fresh lemon juice
- Β½ teaspoon vanilla extract
Instructions:
- Preheat your oven to 350Β°F (175Β°C). Line a 9"x 5" loaf pan with parchment paper or lightly grease with butter.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, whisk the melted butter, sugar, eggs, vanilla extract, lemon zest, and lemon juice until smooth and well combined.
- Gradually add the flour mixture to the wet ingredients, alternating with the milk (add half the flour, then half the milk, then repeat). Stir gently until just combinedβdonβt overmix.
- If using fresh blueberries, rinse them lightly so they retain a bit of moisture. Toss them in 1 tablespoon of flour to prevent them from sinking to the bottom of the loaf. Gently fold them into the batter.
- Pour the batter into the prepared loaf pan. Smooth the top, then bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for about 30 minutes before transferring it to a wire rack.
- While the bread cools, whisk together the melted butter, powdered sugar, lemon juice, and vanilla extract until smooth.
- Place the cooled loaf on a wire rack with a baking sheet underneath to catch drips. Pour the glaze evenly over the top. Let it set for a few minutes before slicing and serving.
Notes
- If making the bread a day in advance, store it wrapped in plastic wrap at room temperature without the glaze. Add the glaze just before serving.
- You can use frozen blueberries, but donβt thaw them before adding to the batter.
This Lemon Blueberry Bread is a bright, refreshing treat thatβs perfect for any occasion. Enjoy! ππ