Blueberry Lemon Bread with Lemon Glaze

Why You’ll Love This Recipe

• Refreshing Flavor Combination: The zesty lemon perfectly complements the sweetness of the blueberries, creating a balanced and invigorating taste.

• Moist and Tender Texture: The inclusion of fresh fruit ensures a soft and moist crumb in every slice.

• Versatile Delight: Whether you're serving it at a brunch, enjoying it as a snack, or indulging in a dessert, this bread fits every occasion.

• Simple Ingredients: Made with common pantry staples, this recipe is straightforward and easy to prepare.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Butter an 8x4 inch loaf pan and line the bottom and two sides with parchment paper to ensure easy removal.

2. Mix Wet Ingredients: In a mixing bowl, beat together melted butter, sugar, eggs, and vanilla extract until well combined.

3. Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt.

4. Alternate Mixing: Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with the dry ingredients. Mix until just combined; avoid overmixing to maintain a tender texture.

5. Prepare Blueberries: Toss the blueberries with a small amount of flour to prevent them from sinking during baking.

6. Fold in Additions: Gently fold the lemon zest and floured blueberries into the batter.

7. Bake: Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool: Allow the bread to cool in the pan for about 40 minutes on a wire rack before removing it.

9. Glaze: Once the bread has completely cooled, prepare the glaze by mixing freshly squeezed lemon juice with powdered sugar until smooth. Drizzle over the top of the loaf.

Servings and Timing

• Servings: This recipe yields approximately 10 slices.

• Preparation Time: 20 minutes

• Cooking Time: 50-60 minutes

• Total Time: Approximately 1 hour 20 minutes

Variations

• Berry Mix: Substitute half of the blueberries with raspberries or blackberries for a mixed berry version.

• Nut Addition: Add a half-cup of chopped walnuts or pecans for added texture and flavor.

• Citrus Twist: Incorporate orange zest and juice in place of lemon for a different citrus profile.

Storage/Reheating

• Storage: Wrap the cooled bread tightly in plastic wrap or store in an airtight container. It can be kept at room temperature for up to 2 days or refrigerated for up to a week.

• Freezing: For longer storage, freeze the bread by wrapping it securely in plastic wrap and placing it in a freezer-safe bag. It can be frozen for up to 3 months.

• Reheating: To enjoy warm, heat slices in the microwave for 10-15 seconds or in a toaster oven until warmed through.

FAQs

How do I prevent the blueberries from sinking to the bottom?

Tossing the blueberries in a small amount of flour before folding them into the batter helps suspend them throughout the loaf during baking.

Can I use frozen blueberries?

Yes, frozen blueberries can be used directly from the freezer without thawing. Just be sure to toss them in flour as you would with fresh berries.

Is it necessary to use parchment paper?

While not mandatory, lining the pan with parchment paper aids in easy removal and prevents the bread from sticking.

Can I make this recipe gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend designed for baking.

What can I use instead of milk?

You can substitute milk with almond milk, soy milk, or any other plant-based milk.

How do I know when the bread is fully baked?

Insert a toothpick into the center of the loaf; if it comes out clean or with a few crumbs, the bread is done.

Can I omit the glaze?

Absolutely, the bread is flavorful on its own, but the glaze adds an extra zing of lemon sweetness.

Why is my bread dense?

Overmixing the batter can lead to a dense texture. Mix just until the ingredients are combined.

Can I add a streusel topping?

Yes, a streusel topping can add a delightful crunch. Sprinkle it over the batter before baking.

How should I store leftovers?

Wrap the bread tightly in plastic wrap or place it in an airtight container to maintain freshness.

Conclusion

This Blueberry Lemon Bread with Lemon Glaze offers a harmonious blend of tart and sweet flavors, making it a delightful addition to any meal or snack time. Its moist texture and vibrant taste are sure to please family and friends alike. Enjoy baking and sharing this delicious treat!

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Blueberry Lemon Bread with Lemon Glaze

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This Blueberry Lemon Bread with Lemon Glaze is a refreshing and flavorful treat that combines the tangy zest of lemons with the sweet burst of fresh blueberries. Perfect for breakfast, brunch, or as a sweet snack, this moist loaf is topped with a luscious lemon glaze that enhances its citrusy flavor. Easy to prepare with common pantry staples, it’s the perfect recipe to brighten up your day.

• Author: Janet
• Prep Time: 20 minutes
• Cook Time: 50-60 minutes
• Total Time: 1 hour 20 minutes
• Yield: 10 slices
• Category: Breads, Breakfast, Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

½ cup melted butter

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

½ cup milk

1 cup fresh blueberries (or frozen, floured)

1 tablespoon lemon zest

1 cup powdered sugar (for glaze)

2 tablespoons freshly squeezed lemon juice (for glaze)

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Instructions

• Preheat the Oven and Prepare the Pan: Preheat the oven to 350°F (175°C). Butter an 8x4 inch loaf pan and line the bottom and sides with parchment paper for easy removal.

• Mix Wet Ingredients: In a mixing bowl, beat together melted butter, sugar, eggs, and vanilla extract until well combined.

• Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt.

• Alternate Mixing: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients. Mix just until combined, being careful not to overmix.

• Prepare Blueberries: Toss the blueberries in a small amount of flour to prevent them from sinking to the bottom during baking.

• Fold in Additions: Gently fold the lemon zest and floured blueberries into the batter.

• Bake: Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

• Cool: Let the bread cool in the pan on a wire rack for 40 minutes before removing it from the pan.

• Prepare the Glaze: Whisk together lemon juice and powdered sugar to make the glaze. Once the bread has completely cooled, drizzle the glaze over the top.

Notes

• To prevent sinking blueberries, toss them in a little flour before folding into the batter.

• If using frozen blueberries, do not thaw them. Toss them in flour as well.

• The glaze is optional but adds an extra zing of lemon sweetness.