This Lemon Blueberry Bread is moist, soft, and bursting with fresh blueberries and zesty lemon flavor. It’s topped with a sweet lemon glaze that makes every slice irresistible. Perfect for breakfast, brunch, or a light dessert!
Ingredients
- For the Bread
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ⅓ cup unsalted butter melted
- 1 cup granulated sugar
- 2 eggs
- ½ teaspoon vanilla extract
- 2 teaspoons fresh grated lemon zest
- 2 tablespoons fresh lemon juice
- ½ cup milk
- 1 cup fresh or frozen blueberries do not thaw if frozen
- 1 tablespoon all-purpose flour to coat blueberries
- For the Lemon Glaze
- 2 tablespoons butter melted
- ½ cup powdered sugar
- 2 tablespoons fresh lemon juice
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
- Prepare blueberries: In a small bowl, toss blueberries with 1 tablespoon of flour to prevent them from sinking. Set aside.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Combine wet ingredients: In a large mixing bowl, whisk together melted butter, sugar, eggs, vanilla, lemon zest, and lemon juice until smooth. Stir in milk.
- Combine batter: Gradually add dry ingredients to wet mixture, stirring gently until just combined. Do not overmix. Fold in blueberries.
- Bake: Pour batter into prepared loaf pan. Bake 50–55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow bread to cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare glaze: In a small bowl, whisk together melted butter, powdered sugar, lemon juice, and vanilla until smooth. Drizzle over cooled bread.
Notes
- Coating blueberries in flour helps prevent them from sinking.
- Bread can be stored covered at room temperature for up to 3 days, or refrigerated for up to a week.
- Freezer-friendly: Wrap tightly in plastic and foil for up to 2 months.