Description
This Lemon Blueberry Bread is a moist and flavorful quick bread bursting with fresh blueberries and zesty lemon flavor. Perfect for breakfast or dessert, it features a soft crumb enhanced with a tangy lemon glaze for an extra citrusy touch. Easy to make and sure to please, this classic American treat combines sweet and tart elements in a delicious loaf.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Fruit
- 1 cup fresh or frozen blueberries (tossed with 1 teaspoon flour)
Lemon Glaze (optional)
- 1/2 cup powdered sugar
- 1–2 tablespoons lemon juice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, and salt to combine and aerate the mixture.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter with granulated sugar using a hand mixer or stand mixer until the mixture becomes light, fluffy, and pale in color.
- Add Eggs: Incorporate eggs one at a time into the creamed butter and sugar, beating well after each addition to ensure a smooth batter.
- Combine Wet Ingredients: Stir in milk, fresh lemon juice, lemon zest, and vanilla extract until everything is evenly mixed.
- Incorporate Dry Ingredients: Gradually add the dry flour mixture into the wet ingredients, mixing gently just until all components are combined without overmixing.
- Fold in Blueberries: Carefully fold in the flour-coated blueberries, spreading them evenly throughout the batter to prevent sinking.
- Pour and Bake: Transfer the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Bread: Allow the bread to cool in the pan for 10 minutes before transferring it onto a wire rack to cool completely, preventing sogginess.
- Prepare Glaze (Optional): Mix powdered sugar with 1 to 2 tablespoons of lemon juice until a smooth drizzle consistency is achieved. Drizzle the glaze over the cooled bread before serving for added tartness and sweetness.
Notes
- If using frozen blueberries, do not thaw them before adding to the batter to prevent color bleeding and soggy texture.
- The lemon glaze is optional but adds a delightful tangy sweetness that complements the blueberry bread perfectly.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate to keep it fresh longer.
- For a dairy-free option, substitute butter with a plant-based margarine and milk with almond or oat milk.
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 22 g
- Sodium: 170 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
