If you love the perfect harmony of sweet and tangy in a baked treat, then this Blueberry Vanilla Bread with Lemon Glaze Recipe is going to be your new favorite. Imagine moist, tender bread studded with juicy blueberries, enhanced by the warm, comforting aroma of vanilla, and finished with a zesty lemon glaze that brightens every bite. It’s a deliciously simple yet elegant loaf that feels both like a special treat and an everyday comfort. Whether for breakfast, afternoon tea, or dessert, this bread brings joy to the table with its inviting flavors and delightful texture.
Ingredients You’ll Need
Gathering these ingredients is a breeze, and each plays a crucial role in making this bread irresistible. From the richness of butter to the juicy burst of blueberries, every item works together to create the perfect balance of flavor, texture, and color.
- 2 cups all-purpose flour: The base that gives structure and softness to your bread.
- 1/2 teaspoon baking powder: Helps the bread rise for a light, fluffy texture.
- 1/2 teaspoon baking soda: Works alongside baking powder to keep the bread tender.
- 1/4 teaspoon salt: Enhances all the flavors beautifully.
- 1/2 cup unsalted butter, softened: Adds richness and moisture, creating a tender crumb.
- 1 cup granulated sugar: Sweetens the bread perfectly without overpowering it.
- 2 large eggs: Provide structure and help bind the ingredients together.
- 2 teaspoons vanilla extract: Infuses the bread with warm, fragrant notes.
- 1/2 cup sour cream or Greek yogurt: Keeps the loaf moist and adds subtle tanginess.
- 1/2 cup whole milk: Balances the batter consistency for easy mixing and a tender crumb.
- 1 1/2 cups fresh blueberries (or frozen, unthawed): Bursts of juicy sweetness and lovely color in every slice.
- 1 tablespoon all-purpose flour (for tossing with blueberries): Prevents blueberries from sinking during baking.
- 1 cup powdered sugar: The star ingredient for the luscious lemon glaze.
- 2 tablespoons fresh lemon juice: Adds a bright, tangy finish to the glaze.
- 1 teaspoon lemon zest (optional): For an extra pop of citrus flavor in your glaze.
How to Make Blueberry Vanilla Bread with Lemon Glaze Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 350°F (175°C). This ensures it’s ready to give your bread that perfect rise and golden crust. Grease and flour a 9×5-inch loaf pan or line it with parchment paper so your bread will release easily once baked.
Step 2: Mix Your Dry Ingredients
Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. This helps distribute everything evenly so your bread bakes perfectly without any unpleasant lumps or surprises.
Step 3: Prepare the Blueberries
Give your berries a gentle toss with that tablespoon of flour. This simple step stops them from sinking to the bottom during baking, keeping those beautiful bursts of blueberry perfectly placed throughout the bread.
Step 4: Cream Butter and Sugar
Beat softened butter and sugar together until fluffy and light, about 3-4 minutes. This step is worth the time because it creates a tender, airy texture that makes your bread so wonderful to eat.
Step 5: Add Eggs and Vanilla
Beat in the eggs one at a time, mixing well after each. Then fold in the vanilla extract. This adds that comforting warmth and depth you know and love in vanilla-flavored baked goods.
Step 6: Combine Wet and Dry Ingredients
On low speed, alternate adding the dry ingredients and the sour cream (or Greek yogurt) to your butter mixture, starting and ending with the dry ingredients. Then pour in the milk and mix just until combined. Overmixing here can make your bread dense, so mix gently!
Step 7: Gently Fold in Blueberries
Fold in the coated blueberries carefully with a spatula. This helps prevent the berries from breaking apart and turning your batter purple, keeping the bread light and beautifully speckled with fruit.
Step 8: Bake Your Bread
Pour the batter into your prepared pan and smooth the top. Bake it for 55-60 minutes. Check with a toothpick — it should come out clean or with a few moist crumbs. If you notice the bread browning too soon, tent it loosely with foil to protect the top while the inside finishes baking.
Step 9: Cool Before Glazing
Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before adding the glaze. This ensures the glaze won’t melt off and will set with a beautiful shine.
Step 10: Create and Apply the Lemon Glaze
Whisk powdered sugar with fresh lemon juice and optional lemon zest until smooth. Adjust the consistency by adding more lemon juice a teaspoon at a time if needed. Drizzle this bright glaze generously over the cooled bread — it’s the perfect finishing touch that ties the whole loaf together.
How to Serve Blueberry Vanilla Bread with Lemon Glaze Recipe
Garnishes
A sprinkle of powdered sugar or a few fresh blueberries on top of the glaze gives a pretty presentation and a little extra zing that makes every slice even more inviting.
Side Dishes
This bread pairs beautifully with a cup of hot tea or coffee for breakfast or a mid-afternoon snack. For brunch, serve it alongside fresh fruit salad or creamy yogurt to round out the meal.
Creative Ways to Present
Slice the bread thick and serve it with whipped cream or a dollop of mascarpone for a delightful dessert. Or toast slices lightly and spread with butter and honey for a warm, comforting variation that’s just as delicious.
Make Ahead and Storage
Storing Leftovers
Keep your leftover bread tightly wrapped at room temperature for up to three days to maintain freshness. If your kitchen is warm, storing it in an airtight container helps keep it moist and soft.
Freezing
This Blueberry Vanilla Bread with Lemon Glaze Recipe freezes wonderfully. Wrap the cooled bread tightly with plastic wrap and aluminum foil, then freeze for up to three months. Thaw at room temperature when ready to enjoy.
Reheating
To bring back that freshly baked warmth, gently reheat slices in a toaster oven or microwave for about 15-20 seconds. The glaze might soften slightly, making each bite even more luscious.
FAQs
Can I use frozen blueberries in this recipe?
Yes! You can use frozen blueberries without thawing them first. Toss them in flour just like fresh berries to prevent sinking and enjoy that same juicy burst in every slice.
What can I substitute for sour cream in this recipe?
If you don’t have sour cream on hand, plain Greek yogurt is a perfect substitute. It adds the same creamy texture and slight tang that keeps the bread moist and flavorful.
Is it necessary to toss the blueberries in flour?
It’s highly recommended! Tossing blueberries in flour prevents them from sinking to the bottom of the bread and help distribute them evenly in the batter.
Can I make this bread dairy-free?
Yes, you can substitute dairy ingredients with plant-based options like vegan butter and almond milk. For the sour cream, use a dairy-free yogurt alternative to keep the texture just right.
How long will this bread keep fresh?
Stored properly at room temperature in an airtight container, this bread stays fresh and delicious for about three days. Beyond that, freezing is your best bet to maintain its flavor and texture.
Final Thoughts
I can’t recommend this Blueberry Vanilla Bread with Lemon Glaze Recipe enough for anyone craving a slice of homemade happiness. It’s a beautiful blend of fresh fruit, warm vanilla, and zesty lemon that’s perfect any time of day. Give it a try—I promise it will quickly become one of your go-to recipes for sharing sweet moments with family and friends.
Print
Blueberry Vanilla Bread with Lemon Glaze Recipe
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (approximately 10-12 slices) 1x
Description
A moist and flavorful Blueberry Vanilla Bread with a tangy lemon glaze, perfect for breakfast or a sweet snack. Fresh blueberries are folded into a tender vanilla-spiced batter, baked to golden perfection, and topped with a zesty lemon glaze that adds brightness and sweetness.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon all-purpose flour (for tossing blueberries)
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup whole milk
Fruit
- 1 1/2 cups fresh blueberries (or frozen, but don’t thaw)
Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (optional for extra lemon flavor)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Prepare the Blueberries: In a small bowl, toss the fresh blueberries with 1 tablespoon of flour. This prevents the blueberries from sinking during baking. Set aside.
- Cream the Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. This step is crucial for a tender crumb.
- Add the Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract to enhance flavor.
- Combine Wet and Dry Ingredients: With mixer on low speed, alternately add the dry ingredients and sour cream (or Greek yogurt) to the butter mixture, starting and ending with dry ingredients. Add milk and mix just until combined to avoid overmixing.
- Fold in the Blueberries: Gently fold the floured blueberries into the batter using a spatula. Take care not to break the berries or overwork the batter to keep it light.
- Bake the Bread: Pour the batter into the prepared loaf pan and evenly spread it. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil if browning too quickly.
- Cool the Bread: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Make the Lemon Glaze: In a small bowl, whisk together powdered sugar, fresh lemon juice, and optional lemon zest until smooth. Adjust consistency with additional lemon juice if needed.
- Glaze the Bread: Drizzle the lemon glaze over the cooled bread and allow it to set for a few minutes before slicing and serving.
Notes
- Use fresh blueberries for best texture; if using frozen, do not thaw to prevent bleed.
- Tossing blueberries in flour keeps them suspended in the batter during baking.
- Do not overmix the batter to ensure a tender loaf.
- If the bread browns too fast, tent with foil to avoid burning.
- Lemon zest in the glaze is optional but adds extra brightness.
- Prep Time: 15 minutes
- Cook Time: 55-60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
