Description
Whipping up this lemon blueberry bread brings pure sunshine to your kitchen, with zesty citrus and sweet berries dancing together in a perfectly moist slice that’ll make your morning feel extra special.
Ingredients
Scale
Main Ingredients:
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup blueberries
- ¾ cup milk
- ½ cup oil
Supporting Ingredients:
- 2 large eggs
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 tablespoon flour
Finishing Ingredients:
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup powdered sugar
- 1.5 tablespoons lemon juice
Instructions
- Preheat your oven to 350°F and prepare a 9×5-inch loaf pan by greasing the surface and lining with parchment paper.
- Grab a medium mixing bowl and whisk 1½ cups flour, 1 teaspoon baking powder, and ½ teaspoon salt until completely combined.
- Create a lemon-infused sugar by rubbing 1 cup granulated sugar with 1 tablespoon fresh lemon zest using your fingertips until aromatic.
- In a separate large bowl, pour ¾ cup milk, ½ cup oil, 2 large eggs, 1 tablespoon lemon juice, and 1 teaspoon vanilla extract. Whisk until the mixture looks smooth and uniform.
- Gradually fold the dry flour mixture into the wet ingredients, stirring gently until just incorporated. Avoid overmixing the batter.
- Toss 1 cup blueberries with 1 tablespoon flour, then carefully fold them into the prepared batter without crushing the fruit.
- Transfer the batter into the prepared loaf pan, using a spatula to spread it evenly across the surface.
- Slide the pan into the preheated oven and bake for 55-60 minutes, checking doneness with a toothpick inserted in the center.
- Remove the bread from the oven and let it rest inside the pan for 10 minutes to stabilize.
- Carefully transfer the loaf to a wire cooling rack and allow it to cool completely.
- Whisk ½ cup powdered sugar with 1-2 tablespoons lemon juice to create a smooth glaze.
- Drizzle the lemon glaze over the cooled bread, allowing it to cascade naturally down the sides.
Notes
- Gently toss blueberries in flour to prevent sinking and ensure even distribution throughout the bread.
- Use fresh or frozen blueberries, but if using frozen, do not thaw to prevent color bleeding into the batter.
- Check the bread early and tent with foil if browning too quickly to ensure a moist, evenly baked loaf.
- For a gluten-free version, swap regular flour with a 1:1 gluten-free baking blend and add an extra egg for structure.
- Prep Time: 15 minutes
- Cook Time: 50 minutes - 1 hour
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 229 kcal
- Sugar: 15 g
- Sodium: 134 mg
- Fat: 10 g
- Saturated Fat: 1.4 g
- Unsaturated Fat: 8.6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1.2 g
- Protein: 3.3 g
- Cholesterol: 37 mg