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
Scale
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.
