Print

Lemon Blueberry Bread Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 4 reviews

This delightful Lemon Blueberry Bread is a moist and flavorful quick bread bursting with fresh blueberries and zesty lemon. Perfectly tender and lightly sweetened, it features a lemon glaze drizzle that adds a refreshing tang. Ideal for breakfast, brunch, or a sweet snack, this easy-to-make loaf is baked to golden perfection and served warm or at room temperature.

Ingredients

Dry Ingredients

  • 1 1/2 cups all-purpose flour (200 grams)
  • 1 teaspoon baking powder
  • 1/3 cup granulated sugar
  • 1/2 teaspoon salt

Wet Ingredients

  • 1/2 cup milk (120 grams)
  • 1/3 cup vegetable oil (70 grams)
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 lemon, juiced and zested

Fruits

  • 1 1/2 cups fresh blueberries, divided

Lemon Glaze

  • 1/2 cup icing sugar
  • 1–2 tablespoons lemon juice

Instructions

  1. Preheat and Prepare: Preheat the oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan (1 lb. size) with cooking spray or oil to prevent sticking.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and salt until evenly distributed. Set aside.
  3. Combine Wet Ingredients: In a medium bowl, whisk together the milk, vegetable oil, egg, vanilla extract, lemon juice, and lemon zest until fully combined.
  4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently fold and mix until just combined and no dry flour remains. Avoid overmixing to keep the bread light and tender. Fold in 1 cup of fresh blueberries evenly.
  5. Prepare for Baking: Pour the batter into the greased loaf pan, smoothing the top. Sprinkle the remaining 1/2 cup blueberries evenly over the batter surface.
  6. Bake: Bake in the preheated oven for 55 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
  7. Cool and Remove: Allow the bread to cool in the pan for 10 to 15 minutes before inverting it onto a cooling rack to cool completely or serve warm.
  8. Make Lemon Glaze: In a small bowl, gradually mix the icing sugar with 1 to 2 tablespoons lemon juice, stirring until smooth and pourable but still thick. Adjust with more sugar or lemon juice as needed.
  9. Glaze the Bread: Drizzle the lemon glaze evenly over the cooled lemon blueberry bread. Allow the glaze to set before slicing. To fully coat the loaf and add extra sweetness, double the glaze quantity.

Notes

  • Do not overmix the batter to prevent dense bread.
  • Use fresh blueberries for best flavor and texture.
  • The lemon glaze can be adjusted for thickness by adding more icing sugar or lemon juice.
  • To store, keep the bread covered at room temperature for up to 3 days or refrigerate to extend freshness.
  • The loaf can be warmed briefly before serving to enhance flavor.

Find it online: https://bitezly.com/lemon-blueberry-bread-recipe/