Moist & Flavorful Blueberry Lemon Bread
A moist, citrusy loaf filled with fresh blueberries and topped with a tangy lemon glaze. Quick, easy, and wholesome, this bread is perfect for breakfast, snacks, or dessert.
Equipment
- 1 × 9"x5" loaf pan
- 1 × Medium mixing bowl
- 1 × electric mixer or whisk
- 1 × small mixing bowl
- 1 x wire cooling rack
- 1 × Baking sheet
- 1 × Measuring Cups & Spoons
Ingredients
For the Bread:
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ⅓ cup unsalted butter melted
- 1 cup granulated sugar
- 2 large eggs
- ½ teaspoon vanilla extract
- 2 teaspoons fresh lemon zest
- 2 tablespoons fresh lemon juice
- ½ cup milk
- 1 cup blueberries fresh or frozen
- 1 tablespoon all-purpose flour for coating blueberries
For the Lemon Glaze:
- 2 tablespoons unsalted butter melted
- ½ cup powdered sugar
- 2 tablespoons fresh lemon juice
- ½ teaspoon vanilla extract
Instructions
- Preheat and Prepare the Pan: Preheat your oven to 350°F (175°C). Take a 9"x5" loaf pan and either line it with parchment paper or lightly grease it with butter. Lining ensures the bread comes out smoothly without sticking, while greasing adds a subtle richness. Set the prepared pan aside while you work on the batter.
- Combine Dry Ingredients: In a medium mixing bowl, add 1½ cups of all-purpose flour, 1 teaspoon of baking powder, and 1 teaspoon of salt. Whisk these ingredients together thoroughly. This step ensures the leavening agent and salt are evenly distributed, preventing pockets of uneven rising in the loaf. Set the dry mixture aside for later use.
- Mix Wet Ingredients: In a large mixing bowl or the bowl of an electric mixer, combine ⅓ cup of melted unsalted butter with 1 cup of granulated sugar. Beat together until smooth and creamy. Add 2 large eggs one at a time, beating well after each addition. Then mix in ½ teaspoon of vanilla extract, 2 teaspoons of freshly grated lemon zest, and 2 tablespoons of fresh lemon juice. Continue mixing until the batter is light, fragrant, and well-combined.
- Alternate Incorporation of Flour and Milk: Reduce the mixer speed or switch to folding by hand. Begin adding the dry ingredients and ½ cup milk alternately in two portions: first, add half of the flour mixture, then half of the milk, followed by the remaining flour and milk. Mix gently and stop as soon as everything is incorporated. Overmixing can make the bread dense, so aim for a smooth but slightly lumpy batter.
- Prepare Blueberries: If using fresh blueberries, rinse them gently and leave a little moisture on the berries. Place 1 cup of blueberries in a small bowl and sprinkle with 1 tablespoon of flour. Toss gently until the berries are evenly coated. This coating prevents the blueberries from sinking to the bottom of the loaf during baking.
- Fold in Blueberries: Gently fold the flour-coated blueberries into the batter using a spatula. Use a light hand and fold quickly but carefully to avoid crushing the berries, which could turn the batter purple. The blueberries should be evenly distributed throughout the batter.
- Transfer Batter to Pan: Pour the prepared batter into the lined or greased loaf pan. Use a spatula to smooth the top evenly, ensuring the batter is level for uniform baking. Tap the pan lightly on the counter to remove any air bubbles.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for 55–65 minutes. To check doneness, insert a toothpick or skewer into the center of the loaf; it should come out clean or with just a few crumbs clinging. The top should be golden brown and slightly firm to the touch.
- Cool Before Glazing: Remove the pan from the oven and allow the bread to cool for about 30 minutes. Then, carefully transfer the loaf onto a wire cooling rack set over a baking sheet to catch any glaze drips. Cooling ensures the bread firms up and is easier to glaze without melting the sugar.
- Prepare the Lemon Glaze: While the bread is cooling, make the glaze. In a small bowl, whisk together 2 tablespoons of melted butter, ½ cup powdered sugar, 2 tablespoons fresh lemon juice, and ½ teaspoon vanilla extract. Mix until smooth, creamy, and pourable. The glaze should be thick enough to coat the bread but still run slightly to create a shiny finish.
- Glaze the Bread: Pour the prepared glaze evenly over the cooled loaf, letting it drizzle naturally down the sides. Allow the glaze to set for a few minutes before slicing. This adds a sweet, tangy finish that enhances the lemon flavor and makes each slice irresistible.
- Slice and Serve: Once the glaze has set slightly, slice the bread using a serrated knife. Serve fresh as a breakfast treat, snack, or dessert. Store any leftovers in an airtight container at room temperature for up to 3 days, or wrap in plastic wrap for longer freshness. If making ahead, add the glaze just before serving to keep it fresh and vibrant.
Notes
- For best results, use fresh, ripe blueberries. Frozen berries are fine but may release extra moisture.
- Lightly flouring the blueberries prevents them from sinking to the bottom of the loaf.
- Do not overmix the batter once the flour is added to keep the bread tender and moist.
- The bread is best served the same day for maximum freshness, but it can be stored as noted below.
- Glaze should be added after the bread has cooled completely to prevent it from melting into the loaf.
- You can double the glaze for a more decadent, sweeter topping if desired.
- Lemon zest enhances flavor—don’t skip it. For a milder citrus note, reduce zest slightly.
