Description
A soft and moist lemon blueberry bread bursting with juicy berries and finished with a bright lemon glaze, perfect for breakfast, brunch, or a sweet afternoon treat.
Ingredients
Scale
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tablespoon fresh lemon zest
- 2 tablespoons fresh lemon juice (for the batter)
- 1/2 cup whole milk
- 1 1/2 cups fresh blueberries
- 1 cup powdered sugar
- 1 tablespoon fresh lemon juice (for the glaze)
Instructions
- Preheat oven to 350 degrees Fahrenheit and grease a 9 by 5 inch loaf pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a separate large bowl, beat butter and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in lemon zest and 2 tablespoons lemon juice.
- Alternate adding the dry ingredients with the milk, mixing just until combined.
- Gently fold in blueberries, being careful not to overmix.
- Pour batter into prepared loaf pan and smooth the top evenly.
- Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk powdered sugar with 1 tablespoon lemon juice until smooth and drizzle over the cooled loaf before slicing.
Notes
- Toss blueberries lightly in flour before folding into the batter to prevent sinking.
- Allow the loaf to cool completely before adding glaze so it sets properly.
- Store tightly wrapped at room temperature for up to three days.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 26g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: lemon blueberry bread, blueberry loaf, lemon loaf recipe, homemade quick bread, citrus blueberry dessert