Description
Whip up this delightful lemon blueberry bread when you need a sunshine-packed treat that brings zesty freshness to your breakfast or afternoon snack. Bursting with tangy lemon and sweet blueberries, this simple quick bread will brighten your day with its cheerful flavors and tender crumb.
Ingredients
Scale
Main Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 cup blueberries
- 2 large eggs
- ½ cup milk
- ⅓ cup unsalted butter, melted
Supporting Ingredients:
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons fresh lemon zest
- 2 tablespoons fresh lemon juice
- ½ teaspoon vanilla extract
- 1 tablespoon all-purpose flour
Glaze Ingredients:
- ½ cup powdered sugar
- 2 tablespoons unsalted butter, melted
- 2 tablespoons fresh lemon juice
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Prep a 9×5 inch loaf pan with parchment paper or butter spray to prevent sticking.
- Whisk 1 ½ cups flour, 1 teaspoon baking powder, and 1 teaspoon salt together in a medium bowl. Set the dry mixture aside.
- Melt ⅓ cup butter and blend with 1 cup sugar using an electric mixer until smooth. Add 2 eggs, ½ teaspoon vanilla, 2 teaspoons lemon zest, and 2 tablespoons lemon juice. Mix until creamy.
- Slowly incorporate the dry flour mixture and ½ cup milk into the wet ingredients. Alternate between adding flour and milk, mixing on low speed until just combined.
- Rinse 1 cup blueberries and toss with 1 tablespoon flour to prevent sinking during baking.
- Gently fold the flour-coated blueberries into the batter, avoiding crushing the fruit.
- Transfer the batter to the prepared loaf pan. Spread evenly and smooth the top with a spatula.
- Bake for 55-65 minutes at 350°F. Check doneness with a toothpick inserted in the center – it should come out clean.
- Cool the bread in the pan for 30 minutes. Remove and place on a wire rack.
- Whisk 2 tablespoons melted butter, ½ cup powdered sugar, 2 tablespoons lemon juice, and ½ teaspoon vanilla for the glaze.
- Drizzle the glaze over the cooled bread, allowing excess to drip onto a baking sheet underneath.
- Let the glaze set for 3-5 minutes before slicing and serving.
Notes
- Coat blueberries in flour to prevent sinking and ensure even distribution throughout the bread.
- Use room temperature eggs and milk for smoother batter and more consistent mixing.
- Check bread doneness early by inserting a toothpick – if it comes out with just a few moist crumbs, the bread is perfectly baked.
- For a gluten-free version, swap regular flour with a 1:1 gluten-free baking blend and add an extra egg for binding.
- Prep Time: 20 minutes
- Cook Time: 55 minutes - 1 hour 5 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 230 kcal
- Sugar: 21 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg