Blueberry Lemon Bread

A moist and flavorful blueberry lemon bread that combines the tartness of fresh lemons with the sweetness of blueberries, perfect for breakfast or a snack.

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Course: Breakfast, Snack

Cuisine: American

Keyword: blueberry, Bread, Lemon, quick bread

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings: slices

Calories: 180kcal

Ingredients

For the Bread

1 ½ cups All-Purpose Flour Sifted before measuring
1 cup Fresh Blueberries Rinsed and dried
½ cup Granulated Sugar Adjust based on sweetness preference
1 tsp Baking Powder Ensure it's fresh for best rise
½ tsp Baking Soda Ensure it's fresh for best rise
¼ tsp Salt Enhances flavor
2 large Eggs Room temperature
½ cup Unsalted Butter Melted and slightly cooled
1 tsp Vanilla Extract Pure vanilla for best flavor
1 tbsp Lemon Zest Freshly grated for maximum flavor
2 tbsp Lemon Juice Freshly squeezed

For the Glaze

1 cup Powdered Sugar Sifted to avoid lumps
2 tbsp Lemon Juice Freshly squeezed

Instructions

Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). This ensures that the bread bakes evenly and rises properly.
Grease a 9x5 inch loaf pan with butter or cooking spray to prevent sticking.

Mix Dry Ingredients

In a large mixing bowl, whisk together the sifted flour, baking powder, baking soda, and salt. This helps to evenly distribute the leavening agents and ensures a light texture.

Mix Wet Ingredients

In another bowl, beat the eggs until frothy. Add the melted butter, sugar, vanilla extract, lemon zest, and lemon juice. Mix until well combined. The eggs add structure, while the butter adds moisture and flavor.

Combine Ingredients

Pour the wet ingredients into the dry ingredients. Gently fold them together using a rubber spatula until just combined. Be careful not to overmix, as this can lead to a dense bread.
Gently fold in the blueberries, taking care not to crush them.

Bake the Bread

Pour the batter into the prepared loaf pan and spread it evenly. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. This allows the bread to rise and develop a golden crust.
Once baked, remove from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Prepare the Glaze

In a small bowl, whisk together the powdered sugar and lemon juice until smooth. This glaze adds a sweet and tangy finish to the bread.

Glaze the Bread

Once the bread has cooled, drizzle the glaze over the top. Allow it to set for a few minutes before slicing.

Notes

Store any leftover bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. This bread can also be frozen for up to 3 months.

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