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Lemon Blueberry Bread Recipe

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4.3 from 2 reviews

This Lemon Blueberry Bread is a moist and flavorful quick bread bursting with fresh blueberries and bright lemon zest and juice. The tender crumb is enhanced by a tangy lemon glaze, making it the perfect treat for breakfast, brunch, or dessert. Easy to prepare and baked to golden perfection, this loaf combines the best of fruity and citrus flavors in a soft, sweet bread.

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

Add-ins

  • 1 + 1/2 cups fresh blueberries, divided

Lemon Glaze

  • ½ cup icing sugar
  • 1-2 tablespoons lemon juice

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan using cooking spray oil to ensure the bread does not stick.
  2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and salt until evenly mixed. Set aside.
  3. Mix Wet Ingredients: In a separate medium bowl, whisk milk, vegetable oil, egg, vanilla extract, lemon juice, and lemon zest thoroughly until combined.
  4. Combine Wet and Dry Mixtures: Pour the wet mixture into the dry ingredients. Using a rubber spatula, gently fold until the batter is just combined and no dry patches remain. Be careful not to overmix to keep the bread tender.
  5. Add Blueberries: Fold in 1 cup of the fresh blueberries into the batter evenly.
  6. Fill Loaf Pan: Pour the batter into the prepared loaf pan. Sprinkle the remaining 1/2 cup of blueberries evenly on top to decorate.
  7. Bake: Place in the preheated oven and bake for 55 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
  8. Cool and Remove: Allow the bread to cool in the pan for 10-15 minutes, then invert the loaf onto a wire rack to remove and cool completely.
  9. Make Lemon Glaze: In a small bowl, add the icing sugar. Slowly stir in lemon juice a little at a time until you achieve a thick, pourable glaze. Adjust with more sugar if too runny or more lemon juice if too thick.
  10. Glaze the Bread: Drizzle the lemon glaze evenly over the cooled bread. Let the glaze set and dry before slicing. For a thicker coating, double the glaze ingredients and apply.

Notes

  • Do not overmix the batter to ensure a light, moist crumb.
  • Use fresh blueberries for best flavor and texture; frozen blueberries can be used but may color the batter.
  • The lemon glaze adds a bright citrus finish but is optional.
  • Storage: Keep bread wrapped at room temperature for up to 2 days or refrigerate for up to a week.
  • To keep blueberries from sinking, toss them lightly in flour before folding into the batter.

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