Description
A moist, tender blueberry lemon bread infused with bright citrus, juicy blueberries, and a luscious lemon glaze—a perfect balance of sweet and tart.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
- 1 tablespoon all-purpose flour (for coating blueberries)
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice (for glaze)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Whisk together flour, baking powder, and salt.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each.
- Mix in milk, lemon juice, lemon zest, and vanilla.
- Fold dry mixture into wet ingredients until just combined.
- Toss blueberries with 1 tablespoon flour and fold gently into batter.
- Pour into loaf pan and bake 55–65 minutes.
- Cool in pan for 10 minutes, then transfer to a wire rack.
- Whisk powdered sugar and lemon juice, then drizzle over cooled bread.
Notes
Allow bread to cool fully before glazing for best texture. Frozen blueberries may be used without thawing.
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 245
- Sugar: 28g
- Sodium: 165mg
- Fat: 8.2g
- Saturated Fat: 5.1g
- Unsaturated Fat: 3.1g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1.8g
- Protein: 4.2g
- Cholesterol: 52mg
Keywords: blueberry lemon bread, lemon blueberry loaf, blueberry bread, lemon bread