There is something truly magical about a bright and tangy lemon treat combined with the burst of juicy blueberries, and that is exactly what makes the Lemon Blueberry Bread with Lemon Glaze Recipe a personal favorite to share with friends and family. This bread is tender, moist, and filled with fresh flavors, while the luscious lemon glaze on top adds the perfect sweet and citrusy finish that elevates it from simple to spectacular. Whether you’re looking for a delightful breakfast, a lovely dessert, or a snack to brighten your afternoon, this recipe offers all those moments wrapped up in one beautiful loaf.
Ingredients You’ll Need
This Lemon Blueberry Bread with Lemon Glaze Recipe uses simple, everyday ingredients that come together to create an incredible balance of flavors and textures. Each component is chosen carefully to ensure the bread is moist, flavorful, and visually appealing, with that perfect tang from lemon and the sweetness from blueberries.
- All-purpose flour: The foundation of our bread, providing structure for a soft crumb.
- Baking powder: Ensures the bread rises nicely and stays light.
- Salt: A pinch of salt to balance sweetness and enhance flavors.
- Granulated sugar: Sweetens the bread just enough to complement the tart lemons and blueberries.
- Unsalted butter: Softened for creaminess and moisture in every bite.
- Eggs: Bind everything together and add richness.
- Sour cream or plain Greek yogurt: Adds moisture and a slight tang for depth.
- Lemon juice: Freshly squeezed for that vibrant citrus punch.
- Lemon zest: Intensifies the lemon flavor with aromatic oils.
- Vanilla extract: Adds warmth and rounds out the citrus notes.
- Blueberries: Fresh or frozen, these juicy bursts add sweetness and color.
- Additional flour: For tossing blueberries so they don’t sink during baking.
- Powdered sugar: To make the luscious lemon glaze.
How to Make Lemon Blueberry Bread with Lemon Glaze Recipe
Step 1: Prepare Your Oven and Ingredients
Start by preheating your oven to 350°F and preparing your 9×5-inch loaf pan by greasing and lightly flouring it or lining it with parchment paper. This will ensure your bread releases easily once baked and retains its perfect shape.
Step 2: Mix Dry Ingredients
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. This dry mix will provide the structure and leavening needed for a tender bread that rises beautifully.
Step 3: Cream Butter and Sugar
In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy. This step is crucial for incorporating air, which contributes to the tender texture of the bread.
Step 4: Combine Wet Ingredients
Beat in the eggs one at a time, mixing well after each addition. Follow by stirring in the sour cream or Greek yogurt, lemon juice, lemon zest, and vanilla extract. The lemon components ensure a bright, zesty flavor while the sour cream adds moisture and richness.
Step 5: Blend Dry and Wet Mixtures
Gradually add the dry ingredients into the wet mixture, stirring gently just until everything is combined. Over-mixing can make the bread tough, so mixing until smooth but not more is key here.
Step 6: Prepare Blueberries and Fold In
Toss the blueberries with the extra tablespoon of flour. This simple trick helps prevent the berries from sinking to the bottom of the loaf during baking. Gently fold them into the batter to distribute evenly without breaking the fruit.
Step 7: Bake the Bread
Pour the batter into your prepared loaf pan and spread it evenly. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. This means your bread is perfectly cooked through with a moist crumb.
Step 8: Make the Lemon Glaze and Finish
While the bread cools on a wire rack, whisk together powdered sugar with 2 to 3 tablespoons of lemon juice and optional lemon zest to make a smooth lemon glaze. Drizzle the glaze over the cooled bread, letting it set before slicing. This glaze adds a shiny, sweet, and tangy finish that makes every slice irresistible.
How to Serve Lemon Blueberry Bread with Lemon Glaze Recipe
Garnishes
Consider topping slices of your bread with a few fresh blueberries and a thin lemon zest curl for a pretty presentation. A light sprinkle of powdered sugar adds charm and a hint of extra sweetness, perfect for serving when guests arrive.
Side Dishes
This bread pairs wonderfully with a steaming cup of tea or coffee for breakfast or afternoon snack time. If serving as dessert, a scoop of vanilla ice cream or a dollop of whipped cream complements the lemon and blueberry flavors beautifully.
Creative Ways to Present
For a charming brunch centerpiece, slice the Lemon Blueberry Bread with Lemon Glaze Recipe and arrange the pieces on a rustic wooden board alongside fresh fruit and a small bowl of lemon curd for spreading. Alternatively, toast slices lightly and spread a bit of softened butter for an even tastier experience.
Make Ahead and Storage
Storing Leftovers
After the bread has completely cooled and the glaze is set, store any leftovers in an airtight container at room temperature for up to three days, where it will maintain its freshness and moist crumb wonderfully.
Freezing
If you want to enjoy this delicious bread later, wrap it tightly in plastic wrap and place in a freezer-safe bag before freezing for up to three months. Thaw overnight in the refrigerator or at room temperature before serving.
Reheating
To enjoy the bread warm, lightly toast slices in a toaster oven or microwave for 15 to 20 seconds. Warm bread enhances the citrus aroma and makes the glaze slightly gooey for a comforting treat.
FAQs
Can I use frozen blueberries in the Lemon Blueberry Bread with Lemon Glaze Recipe?
Absolutely! You can use frozen blueberries straight from the freezer without thawing. Just toss them with flour to prevent them from sinking, and they will bake deliciously inside the bread.
What can I substitute for sour cream in this recipe?
If you don’t have sour cream, plain Greek yogurt is a perfect substitute. It provides a similar tang and moisture to keep the bread tender and flavorful.
How do I know when the bread is done baking?
Insert a toothpick right in the center of the loaf; if it comes out clean or with just a few moist crumbs clinging, your bread is perfectly baked. If the toothpick has wet batter, give it additional baking time.
Can I make this Lemon Blueberry Bread without the glaze?
You can skip the lemon glaze if you prefer a less sweet option, but it truly adds a wonderful finishing touch. If you omit it, consider sprinkling a little powdered sugar on top for a simple alternative.
What is the best way to store leftover glazed lemon bread?
Keep the leftover glazed bread covered with plastic wrap or in an airtight container at room temperature. This preserves the softness and prevents the glaze from drying out or becoming sticky.
Final Thoughts
There is nothing quite like baking a loaf that fills your kitchen with the fresh scent of lemons and sweet blueberries, and this Lemon Blueberry Bread with Lemon Glaze Recipe delivers that cozy feeling with every bite. I encourage you to try this recipe soon — it’s an easy, delightful way to brighten your day and impress anyone lucky enough to share it with you. Happy baking!
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Lemon Blueberry Bread with Lemon Glaze Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 slices
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Lemon Blueberry Bread with Lemon Glaze is a moist, flavorful quick bread perfect for breakfast or dessert. Bursting with fresh blueberries and bright lemon zest, this classic American treat is topped with a tangy lemon glaze for the perfect balance of sweetness and citrus. Easy to make and ideal for spring baking, it delivers tender crumb and vibrant flavors in every slice.
Ingredients
For the Bread:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter (softened)
- 2 large eggs
- ½ cup sour cream or plain Greek yogurt
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
- 1 tablespoon flour (to toss with blueberries)
For the Lemon Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons lemon juice
- ½ teaspoon lemon zest (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set this mixture aside.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, about 3-4 minutes.
- Add Wet Ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then add the sour cream (or Greek yogurt), lemon juice, lemon zest, and vanilla extract, mixing until well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, stirring gently until just combined—avoid overmixing to keep the bread tender.
- Add Blueberries: Toss the blueberries in 1 tablespoon of flour to prevent sinking, then fold them carefully into the batter without breaking them.
- Pour Batter and Bake: Pour the batter into the prepared loaf pan, smoothing the top evenly. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Bread: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer the loaf to a wire rack to cool completely.
- Prepare Lemon Glaze: While the bread cools, whisk together the powdered sugar and 2 to 3 tablespoons of lemon juice until smooth. Optionally, add lemon zest for extra flavor.
- Glaze and Serve: Drizzle the lemon glaze over the cooled bread. Allow the glaze to set before slicing and serving for best results.
Notes
- For extra lemon flavor, brush the warm loaf with a lemon syrup made from lemon juice and sugar immediately after baking.
- Store the bread covered at room temperature for up to 3 days or refrigerate to keep it fresh longer.
- If using frozen blueberries, do not thaw them before adding to prevent color bleeding and sogginess.
- Ensure not to overmix batter to maintain a tender crumb texture.
