The next time you’re craving something sweet and fruity, make this stunning lemon blueberry bread recipe.
It’s tender, tasty, and a cinch to make.
Who doesn’t love tart lemons with sweet blueberries and soft, tender sponge cake?
Because even though this is called lemon blueberry bread, we all know it’s a cake in disguise.
And between the moist sponge, pops of fresh berries, and zippy citrus glaze, it’s on helluva summer dessert.
Though, of course, it’s just as yummy in the dead of winter when you need a little sunshine on your plate.
Lemon Blueberry Bread with Lemon Glaze
This delicious quick bread recipe is tangy, tart, and perfectly sweet.
You’ll add lemon juice and zest to the batter so the uplifting citrus flavors are in every single bite.
And to be honest, with the lemon glaze on top, that would make a pretty impressive lemon drizzle cake.
But why stop at lemon alone when you can add bright, fresh, fruity blueberries, too?
Have it for breakfast, as a mid-morning snack, or an after-dinner treat. No matter when you have it, one slice isn’t enough.
Ingredients
Here’s what you’ll need to make this super simple recipe:
- Eggs – give the bread its airy texture and help bind all of the other ingredients together.
- Butter – adds richness and softness to the bread.
- Milk – for added moisture.
- Flour – gives the bread structure and is responsible for forming a delicious crust.
- White Sugar – adds balance to the tart lemon flavor.
- Salt – a flavor enhancer
- Baking Powder – ensures the bread will be fluffy and light.
- Lemon – zest and juice in the batter and more juice for the glaze.
- Fresh or Frozen Blueberries – fresh berries often have a better taste. But feel free to use frozen if that’s all you have.
- Walnuts – optional, but they bring a nice crunch to the mix.
- Powdered Sugar – for the glaze.
How to Make Lemon Blueberry Bread
If you’ve ever made banana bread or any basic yellow cake, this will be very familiar.
And even if you haven’t, it’s still effortless.
- Mix the wet ingredients with the sugar. Use a hand whisk or electric mixer to blend the sugar with the melted butter, eggs, and lemon juice until smooth.
- Stir the dry ingredients separately. Gently stir the flour, baking powder, and salt so the leavening agent is evenly distributed.
- Make the batter. Stir the dry ingredients into the egg mixture alternately with the milk. Use a hand whisk or electric mixer on low and mix until smooth.
- Add the extras. Fold in blueberries, nuts, and lemon zest with a spatula, but be careful not to overwork the batter.
- Bake and cool the bread. Pour the batter into a lightly greased 8×4-inch loaf pan and bake at 350°F/175°C for about an hour. Then take it out of the oven and leave it to cool in the pan for 10 minutes.
- Prepare the glaze. Stir the powdered sugar and lemon juice in a small bowl until smooth. Add more sugar as needed until it’s pourable but relatively thick.
- Pour the glaze and leave to cool. Take the bread out of the loaf pan after 10 minutes and transfer it to a wire rack. Pour over the glaze and let the cake cool.
Tips for The Best Lemon Blueberry Bread
- Use room temperature ingredients. This will help them blend together more easily and create a smooth batter.
- Melt the butter first, then leave it to cool while you get everything else ready. It should be warm, not hot.
- Don’t overmix the batter. Overmixing can cause the bread to become tough and dense. Mix until you no longer see streaks of flour, then add the extras and mix by hand.
- Use fresh blueberries. Frozen blueberries work well in a pinch, but you’ll see some bleeding of the juice, and the taste isn’t quite the same.
- Let the bread cool completely before slicing. This will keep it from falling apart.
- Use buttermilk: Using buttermilk in place of regular milk adds a tangy flavor and helps to create a lighter texture.
- Make it your own: Be creative and add all sorts of toppings and surprises. Think nuts, frozen fruit, or even warm spices like cardamom and nutmeg.
How to Store and Freeze
To keep your sweet bread tasting its best, it’s important to store it right.
- To store at room temperature: Place the cold bread in an airtight container and store it at room temperature for about three days.
- To store in the fridge: Place the cold bread in an airtight container and store it in the fridge for up to a week.
- To freeze: Make and bake the bread, then let it cool completely without the glaze. Wrap it whole in plastic and foil, then freeze for up to three months.
More Quick Bread Recipes You’ll Love
Cream Cheese Banana Bread
Mango Bread
Strawberry Bread
Cranberry Orange Bread
Best Lemon Blueberry Bread Recipe
12
servings20
minutes1
hour30
minutes241
kcalThe next time you’re craving something sweet and fruity, make this stunning lemon blueberry bread recipe. It’s tender, tasty, and a cinch to whip up.
Ingredients
- Lemon-Blueberry Bread
1 cup white sugar
1/3 cup melted butter, cooled
2 large eggs
3 tablespoons lemon juice
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup milk
1 cup fresh or frozen blueberries
2 tablespoons grated lemon zest
1/2 cup chopped walnuts (optional)
- Glaze
1/2 – 1 cup powdered sugar
2 -3tablespoons lemon juice
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease an 8×4-inch loaf pan.
- Add the melted butter, white sugar, eggs, and lemon juice to a large bowl. Whisk by hand or with an electric mixer on low until smooth.
- Stir the flour, salt, and baking powder in a separate bowl until well blended.
- Add 1/3 of the flour to the egg mixture and stir gently until mostly combined.
- Add 1/2 of the milk and stir again until mostly combined.
- Repeat with 1/3 of the flour followed by the rest of the milk, whisking by hand or with an electric mixer on low. Stop mixing when no streaks of flour are visible.
- Toss the blueberries, lemon zest, and chopped walnuts (if using) in the last 1/3 of the flour, then gently stir it into the batter.
- Pour the batter into the loaf pan and bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the tin for 10 minutes while you make the lemon glaze.
- Mix 1/2 cup of powdered sugar with 2 tablespoons of fresh lemon juice. Mix until smooth.
- Add more powdered sugar as needed until it’s thick but pourable.
- Take the bread out of the pan and pour over the glaze.
- Leave the bread to cool completely, then serve and enjoy.
Notes
- Don’t thaw the fruit when using frozen. Just mix them in last and bake right away.
- Let the melted butter cool before mixing it into the batter.
- Poke holes over the top of the baked bread with a skewer so the glaze seeps into the sponge.
