Description
This delicious Lemon Blueberry Bread is packed with bright lemon flavor and juicy blueberries, topped with a sweet, tangy lemon glaze. It’s moist, tender, and perfect for breakfast, brunch, or a simple dessert. Easy to make and perfect for sharing!
Ingredients
For the Bread:
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1/2 cup unsalted butter, melted and slightly cooled
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1 cup granulated sugar
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2 large eggs
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1/2 cup milk (or buttermilk for extra moisture)
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2 tbsp fresh lemon juice
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1 tbsp lemon zest
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1 1/2 cups all-purpose flour
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1 tsp baking powder
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1/2 tsp salt
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1 cup fresh or frozen blueberries (if frozen, do not thaw)
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1 tbsp flour (for coating the blueberries)
For the Glaze:
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1/2 cup powdered sugar
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1–2 tbsp fresh lemon juice (adjust for desired consistency)
Instructions
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Preheat oven to 350°F (175°C) and grease and flour a 9×5-inch loaf pan or line it with parchment paper.
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In a large bowl, whisk together melted butter, sugar, eggs, milk, lemon juice, and lemon zest.
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In a separate bowl, combine flour, baking powder, and salt. Gradually add dry ingredients to the wet mixture, stirring until just combined.
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Toss blueberries with 1 tablespoon of flour and gently fold them into the batter.
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Pour the batter into the prepared loaf pan and smooth the top.
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Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean.
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Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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Prepare the glaze by mixing powdered sugar and lemon juice until smooth. Drizzle over the cooled bread.
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Slice, serve, and enjoy!
Notes
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Coat blueberries with flour to prevent them from sinking.
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If the top of the bread is browning too quickly, cover with aluminum foil while baking.
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Store leftovers in an airtight container at room temperature for 2-3 days or in the fridge for up to 1 week.
- Prep Time: 20 minutes
- Cook Time: 55-65 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American