Bright, zesty lemon meets sweet, juicy blueberries in this delightful Lemon Blueberry Bread. This moist and tender loaf is packed with flavor and topped with a simple lemon glaze for a refreshing finish. Perfect for breakfast, brunch, or an afternoon treat, this bread brings a burst of sunshine to any table. Whether enjoyed warm with butter or served chilled, it’s a slice of summer in every bite!
Ingredients:
For the bread:
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1½ cups all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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¼ tsp salt
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1 cup fresh or frozen blueberries
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½ cup unsalted butter, softened
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¾ cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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2 tsp lemon zest
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2 tbsp lemon juice
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½ cup buttermilk (or milk + 1 tsp vinegar)
For the glaze:
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½ cup powdered sugar
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1–2 tbsp lemon juice
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Instructions:
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Prep: Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
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Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
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Coat Blueberries: Toss blueberries with 1 tbsp of the flour mixture to prevent sinking. Set aside.
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Cream Butter & Sugar: In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Stir in vanilla, lemon zest, and lemon juice.
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Combine: Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Mix just until combined. Fold in the blueberries gently.
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Bake: Pour the batter into the prepared pan. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.
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Make Glaze: In a small bowl, mix powdered sugar with lemon juice until smooth. Drizzle over cooled bread.
Tip: For extra lemon punch, poke holes in the top of the loaf with a skewer and drizzle glaze while still slightly warm.
Enjoy this luscious lemon blueberry bread with tea or coffee—it’s a citrusy, berry-filled slice of happiness!
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