Description
This Lemon Blueberry Bread is a moist and flavorful treat, combining tangy lemon zest with juicy blueberries in a soft, buttery loaf. Perfect for breakfast, brunch, or a light dessert, this easy-to-make bread is topped with a sweet lemon glaze for extra flavor.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup milk (or buttermilk)
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 cup fresh or frozen blueberries
- 1 tablespoon flour (to coat blueberries)
For the Lemon Glaze:
- ½ cup powdered sugar
- 1–2 tablespoons fresh lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in milk, lemon zest, and lemon juice.
- Gradually add dry ingredients, mixing until just combined.
- Toss blueberries in 1 tablespoon of flour, then gently fold them into the batter.
- Pour batter into prepared pan and smooth the top.
- Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack.
- Mix powdered sugar and lemon juice for the glaze, then drizzle over the cooled bread.
Notes
- Use fresh lemon zest for the best flavor.
- If using frozen blueberries, do not thaw before adding them to the batter.
- The bread can be stored at room temperature for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 50-55 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American