PrintEasy Lemon Blueberry Bread with Zesty Glaze
Bake this moist lemon blueberry loaf for a bright, sunny quick bread perfect for spring breakfast or an afternoon snack.
- Prep Time: 15 min
- Cook Time: 60 min
- Total Time: 75 min
- Yield: 1 loaf (about 10 servings) 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- Zest of 1 large lemon
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- For the Glaze: 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, combine the granulated sugar and lemon zest. Rub the zest into the sugar with your fingers until the sugar is fragrant. This releases the oils for big on flavor.
- Whisk the eggs into the lemon-sugar mixture until combined.
- Stir in the melted butter, milk, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix.
- Gently fold in the fresh blueberries.
- Pour the batter into the prepared loaf pan.
- Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaf cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
- While the bread cools, prepare the glaze: Whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice, a few drops at a time, if needed to reach a thick but pourable consistency.
- Drizzle the lemon glaze over the cooled loaf before slicing and serving.
Notes
- For the best texture, gently toss the fresh blueberries with one teaspoon of flour before folding them into the batter. This helps prevent them from sinking to the bottom of your moist blueberry loaf recipe.
- If you do not have fresh blueberries, frozen ones work, but do not thaw them before adding them to the batter.
- This quick bread for spring freezes well once completely cooled and before glazing.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg