Description
A soft, moist lemon blueberry bread bursting with fresh citrus flavor and juicy blueberries, finished with a tangy lemon glaze perfect for spring mornings or afternoon tea.
Ingredients
**For the Bread:**
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1/2 cup milk or buttermilk
2 tbsp lemon juice
1 tbsp lemon zest
1 tsp vanilla extract
1 1/4 cups fresh or frozen blueberries (tossed in 1 tbsp flour)
**For the Lemon Glaze:**
1/2 cup powdered sugar
1–2 tbsp fresh lemon juice
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream together butter and sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each.
5. Stir in milk, lemon juice, lemon zest, and vanilla.
6. Gradually add dry ingredients to wet ingredients until just combined.
7. Fold in the blueberries gently.
8. Pour the batter into the prepared loaf pan and smooth the top.
9. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
10. Cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
11. Whisk together powdered sugar and lemon juice to make the glaze, then drizzle over cooled bread.
Notes
For extra lemon flavor, brush the warm loaf with a bit of lemon syrup before glazing.
Use frozen blueberries straight from the freezer to prevent streaking.
Store leftovers in an airtight container for up to 3 days or refrigerate for a week.
- Prep Time: 15 mins
- Cook Time: 55 mins
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 24g
- Sodium: 190mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
Keywords: lemon blueberry bread, lemon loaf, blueberry lemon cake, citrus bread