Description
Lemon Blueberry Bread brings sunshine to your kitchen with a burst of fresh, tangy flavor that dances across your taste buds. Packed with juicy blueberries and zesty lemon, this quick bread delivers pure comfort in each delightful slice.
Ingredients
Scale
Bread Ingredients:
Primary Components:
- 1 ½ cups all-purpose flour
- 1 cup white sugar
- 2 large eggs
- 1 cup fresh or frozen blueberries
Supporting Ingredients:
- ½ cup milk
- ⅓ cup melted butter
- 3 tablespoons lemon juice
- 2 tablespoons grated lemon zest
- ½ cup chopped walnuts
Seasoning and Leavening Agents:
- 1 teaspoon baking powder
- 1 teaspoon salt
Glaze Topping:
- ¼ cup white sugar
- 2 tablespoons lemon juice
Instructions
- Preheat the oven to 350°F and prepare an 8×4-inch loaf pan with cooking spray or parchment paper.
- Whisk 1 cup sugar, ⅓ cup melted butter, 2 eggs, and 3 tablespoons lemon juice in a large bowl until smooth and well-blended.
- In a separate bowl, sift 1 ½ cups flour, 1 teaspoon baking powder, and 1 teaspoon salt together.
- Gradually incorporate dry ingredients into wet mixture, alternating with ½ cup milk and stirring until just combined.
- Toss 1 cup blueberries with 1 tablespoon flour to prevent sinking, then gently fold into batter along with ½ cup chopped walnuts and 2 tablespoons lemon zest.
- Transfer batter to prepared loaf pan, smoothing the top with a spatula.
- Bake at 350°F for 60-70 minutes, checking doneness with a toothpick inserted in center.
- Prepare glaze by mixing ¼ cup sugar with 2 tablespoons lemon juice until dissolved.
- Allow bread to cool in pan for 10 minutes, then remove and place on wire rack.
- Drizzle warm glaze over bread, allowing it to seep into the surface as the bread cools completely.
Notes
- Dust blueberries in flour before folding into batter to prevent sinking and ensure even distribution throughout the bread.
- Let the bread cool slightly before adding glaze, which helps the sweet-tart topping absorb better and creates a more intense flavor.
- For a gluten-free version, swap regular flour with a 1:1 gluten-free baking blend and add an extra egg for structure and moisture.
- If fresh blueberries are unavailable, frozen berries work perfectly – just don’t thaw them before adding to the batter to prevent color bleeding.
- Prep Time: 15 minutes
- Cook Time: 1 hour - 1 hour 10 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 266 kcal
- Sugar: 21 g
- Sodium: 186 mg
- Fat: 13 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.1 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 37 mg