Lemon Blueberry Bread with Lemon Glaze Recipe
This Lemon Blueberry Bread is a moist, flavorful loaf bursting with fresh blueberries and bright lemon zest, perfect for breakfast or as a sweet snack. Topped with a tangy lemon glaze, it balances sweetness and citrus tang beautifully, offering a delightful homemade treat that's simple to prepare.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 9 servings
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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 large egg
- 1 teaspoon vanilla extract
- 1 lemon, juiced and zested
Other
- 1 1/2 cups fresh blueberries, divided
Lemon Glaze
- 1/2 cup icing sugar
- 1-2 tablespoons lemon juice
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C) and lightly grease a 9x5-inch loaf pan with cooking spray oil to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and salt until evenly combined and set aside.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the milk, vegetable oil, egg, vanilla extract, fresh lemon juice, and lemon zest until smooth and well blended.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients and gently fold with a rubber spatula until just combined. Avoid overmixing to keep the bread tender. Fold in 1 cup of the fresh blueberries evenly through the batter.
- Prepare for Baking: Pour the batter into the greased loaf pan and sprinkle the remaining 1/2 cup blueberries evenly on top for a beautiful, fruity finish.
- Bake the Bread: Bake in the preheated oven for 55 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean. Once baked, let the loaf cool in the pan for 10-15 minutes, then invert it onto a rack to cool completely.
- Make the Lemon Glaze: In a small bowl, combine the icing sugar and slowly add 1 to 2 tablespoons of lemon juice, stirring continuously until the glaze is smooth, thick but pourable. Adjust consistency by adding more sugar if too runny or more lemon juice if too thick.
- Glaze the Loaf: Drizzle the lemon glaze evenly over the cooled bread and let it set until dry before slicing. For a thicker coating, double the amount of glaze ingredients.
- Serve: Enjoy the lemon blueberry bread warm or at room temperature, perfect for breakfast or an afternoon snack.
Notes
- Do not overmix the batter to keep the bread light and tender.
- Fresh blueberries are preferred for best texture; frozen can be used but may affect moisture.
- The lemon glaze can be adjusted for sweetness and consistency as desired.
- Ensure the bread is cooled before glazing to prevent the glaze from melting.
- This bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
