Lemon Blueberry Loaf with Lemon Glaze Recipe
This Lemon Blueberry Bread is a delightful, moist loaf bursting with fresh blueberries and bright lemon flavor. Perfectly tender with a sweet lemon glaze on top, it’s an ideal treat for breakfast, brunch, or a sweet snack.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (about 10-12 slices) 1x
- Category: Baking
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon all-purpose flour (for coating blueberries)
Wet Ingredients
- 1/3 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 2 teaspoons fresh grated lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 cup milk
Fruit
- 1 cup fresh or frozen blueberries (preferably fresh)
Glaze
- 2 tablespoons butter, melted
- 1/2 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Set your oven to 350°F (177°C) and line a 9″x5″ loaf pan with parchment paper or lightly grease it with butter to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside.
- Combine Wet Ingredients: In the bowl of an electric mixer, blend the melted butter, granulated sugar, eggs, vanilla extract, lemon zest, and lemon juice until well combined and smooth.
- Incorporate Dry and Wet Ingredients: With the mixer running on low speed, alternately add the flour mixture and milk in two batches—start with some flour, then some milk, finishing with the remaining flour and milk. Mix just until combined to avoid overmixing.
- Prepare Blueberries: Rinse fresh blueberries and leave them slightly moist. Toss the blueberries gently in 1 tablespoon of all-purpose flour; this helps prevent sinking during baking.
- Fold Blueberries into Batter: Gently fold the flour-coated blueberries into the batter by hand, being careful not to break the berries or overmix.
- Bake the Bread: Immediately pour the batter into the prepared loaf pan. Place it in the preheated oven and bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for about 30 minutes.
- Cool and Glaze: Transfer the loaf to a wire rack set over a baking sheet to catch drips. Whisk together melted butter, powdered sugar, lemon juice, and vanilla extract to make the glaze. Pour the glaze evenly over the warm loaf and let it set for a few minutes before slicing and serving.
Notes
- Using fresh blueberries is recommended for best texture, but frozen blueberries can be used if thawed and drained.
- Coating the blueberries in flour prevents them from sinking to the bottom of the bread during baking.
- Do not overmix the batter once the dry ingredients are added to keep the bread tender.
- Allow the bread to cool slightly before glazing to ensure the glaze sets properly.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Keywords: lemon blueberry bread, lemon loaf, blueberry bread, lemon glaze, breakfast bread, easy loaf cake
