Description
This delightful Lemon Blueberry Bread is a moist and flavorful quick bread bursting with fresh blueberries and zesty lemon. Perfect for breakfast, brunch, or a sweet snack, it combines the tartness of lemon with the natural sweetness of blueberries, topped with a tangy lemon glaze for an extra touch of decadence.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon all-purpose flour (for coating blueberries)
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Fruit
- 1 1/2 cups fresh blueberries
Glaze
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan to prevent the bread from sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of leavening and seasoning.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened unsalted butter and granulated sugar until the mixture is light and fluffy, which will help create a tender crumb.
- Add Eggs: Beat in the eggs one at a time, mixing well after each addition to incorporate air and maintain the creamy texture.
- Combine Wet Ingredients: Mix in the milk, fresh lemon juice, lemon zest, and vanilla extract until the batter is smooth and fragrant with citrus.
- Add Dry Ingredients: Gradually add the dry flour mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix to keep the bread tender.
- Coat Blueberries and Fold: Toss the fresh blueberries with 1 tablespoon of flour to prevent them from sinking and then gently fold them into the batter evenly.
- Pour Batter and Bake: Pour the prepared batter into the greased loaf pan and smooth the top. Bake in the preheated oven for 55 to 65 minutes or until a toothpick inserted at the center comes out clean.
- Cool the Bread: Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it onto a wire rack to cool completely to avoid sogginess.
- Prepare and Apply Glaze: Whisk the powdered sugar with 2 to 3 tablespoons of fresh lemon juice until smooth to create a lemon glaze. Drizzle the glaze generously over the cooled bread for a delicious finishing touch.
Notes
- For best results, use fresh blueberries; frozen can be used but may alter batter consistency slightly.
- Avoid overmixing the batter after adding dry ingredients to keep the bread tender and light.
- Make sure the bread cools completely before glazing to prevent glaze from melting and running off.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This bread also freezes well; wrap tightly and freeze up to 2 months.
