Description
This easy homemade lemon blueberry bread is a perfect balance of tangy lemon and sweet, juicy blueberries baked into a moist, tender loaf. With a simple yet flavorful glaze on top, it makes a delightful treat for breakfast, brunch, or an afternoon snack. The recipe is straightforward, requiring basic ingredients and delivers a fresh, fruity, and aromatic bread that everyone will love.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 tbsp flour (for coating blueberries)
Wet Ingredients
- ½ cup unsalted butter, softened
- ¾ cup white granulated sugar
- 2 large eggs (room temperature)
- ½ cup milk or yogurt
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract
Fruit
- 1½ cups fresh blueberries
Glaze
- ½ cup powdered sugar
- 1-2 tbsp lemon juice
Instructions
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt. Set this mixture aside.
- Cream Butter and Sugar: In a large mixing bowl, beat ½ cup softened unsalted butter and ¾ cup white granulated sugar until the mixture becomes light and fluffy, creating a creamy base for the bread.
- Add Eggs: Incorporate the eggs one at a time into the butter and sugar mixture, beating well after each addition to ensure proper incorporation and a smooth batter.
- Add Flavorings: Stir in 1 teaspoon vanilla extract, 2 tablespoons fresh lemon juice, and 1 teaspoon lemon zest to infuse the batter with fresh, bright flavors.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredient mixture and ½ cup milk or yogurt to the wet ingredients, mixing gently after each addition. Be careful to mix just until combined to keep the bread tender.
- Prepare Blueberries: Toss 1½ cups fresh blueberries with 1 tablespoon of flour to help prevent them from sinking during baking, then gently fold them into the batter.
- Transfer to Pan: Pour the batter evenly into the prepared loaf pan, smoothing the top for even baking.
- Bake: Place the loaf pan in the preheated oven and bake for 50–60 minutes. Check doneness by inserting a toothpick into the center—it should come out clean when the bread is fully baked.
- Make Glaze: While the bread is baking, mix ½ cup powdered sugar with 1 to 2 tablespoons lemon juice until smooth to create a tangy glaze.
- Glaze and Cool: Once the bread comes out of the oven, drizzle the lemon glaze over the warm loaf. Allow the bread to cool completely before slicing and serving.
Notes
- Using fresh blueberries and zest from fresh lemons provides the best flavor, but frozen blueberries can be used—do not thaw before folding into batter.
- For a richer texture, substitute the milk with yogurt as suggested.
- Make sure not to overmix the batter after adding the dry ingredients to keep the bread soft.
- The flour coating on blueberries helps prevent them from sinking to the bottom during baking.
- Store leftovers wrapped tightly at room temperature for up to 3 days, or refrigerate for up to a week.
