Lemon Blueberry Bread

This Lemon Blueberry Bread is the perfect combination of zesty lemon and sweet blueberries. With a soft, moist crumb and a tangy lemon icing drizzle, it’s a wonderful treat for breakfast, snack time, or dessert. This easy-to-make loaf comes together in no time and fills your kitchen with the refreshing scent of lemon and blueberries.

Why You’ll Love This Recipe

This Lemon Blueberry Bread is a crowd-pleaser thanks to its delicate balance of tart lemon and juicy blueberries. The lemon zest in the bread provides a burst of citrus flavor, while the blueberries add a pop of sweetness. Topped with a simple lemon glaze, it’s a light yet indulgent treat that’s perfect with a cup of tea or coffee. Plus, it’s incredibly easy to make, requiring just a few basic ingredients, and it freezes well, so you can enjoy it later too!

Ingredients

For the Bread:

• 1 ½ cups all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon salt

• 6 tablespoons butter, melted

• 1 cup granulated sugar

• 2 eggs

• ½ teaspoon vanilla extract

• ½ cup milk

• 1 cup fresh or frozen blueberries

• 1 tablespoon all-purpose flour (for tossing blueberries)

• Zest from 1 lemon

For the Lemon Icing:

• ¾ cup powdered sugar

• 2 tablespoons lemon juice

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

Directions

Step 1: Prepare the Pan and Preheat the Oven

1. Preheat the oven to 350°F (175°C).

2. Line a 9×5-inch loaf pan with parchment paper (leaving some overhang for easy removal) or spray with cooking spray.

Step 2: Prepare the Dry Ingredients

1. In a medium bowl, combine the all-purpose flour, baking powder, and salt. Mix until evenly combined and set aside.

Step 3: Make the Wet Ingredients

1. In a large bowl, add the melted butter, granulated sugar, and eggs. Use a hand mixer to mix everything together until well combined.

2. Add the dry ingredients mixture into the wet mixture, followed by the milk. Mix until smooth.

Step 4: Fold in the Blueberries and Lemon Zest

1. In a small bowl, toss the blueberries with 1 tablespoon of flour (this helps prevent them from sinking to the bottom while baking).

2. Gently fold the floured blueberries and lemon zest into the batter.

Step 5: Bake the Bread

1. Pour the batter into the prepared loaf pan, spreading it out evenly.

2. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.

Step 6: Make the Lemon Icing

1. In a small bowl, combine the powdered sugar and lemon juice, stirring until smooth. If the icing is too thick, add a little more lemon juice to reach your desired consistency.

Step 7: Cool and Serve

1. Once the bread has finished baking, remove it from the oven and allow it to cool in the pan for 10 minutes.

2. Transfer the bread to a wire rack to cool completely before drizzling the lemon icing over the top.

3. Slice, serve, and enjoy!

Servings and Timing

• Servings: 10 slices

• Prep time: 15 minutes

• Cook time: 1 hour

• Total time: 1 hour 15 minutes

Variations

• Add nuts: Add ½ cup of chopped walnuts or pecans to the batter for an extra crunch.

• Berry swaps: You can substitute the blueberries with raspberries or blackberries for a different flavor twist.

• Make it dairy-free: Use dairy-free butter and milk to make this recipe suitable for a dairy-free diet.

• Lemon zest: Feel free to add more lemon zest to the batter if you want a stronger lemon flavor.

Storage/Reheating

• Storage: Store leftovers in an airtight container at room temperature for up to 4 days, or in the fridge for 5 days.

• Freezing: You can freeze the bread (without the icing) for up to 2-3 months. Once cooled, wrap it tightly in plastic wrap and aluminum foil. Thaw at room temperature when ready to serve.

• Reheating: To reheat, microwave individual slices for 15-20 seconds or warm the whole loaf in the oven at 350°F for 10-15 minutes.

FAQs

Can I use frozen blueberries?

Yes, frozen blueberries work well in this recipe. Just make sure to toss them with flour before adding them to the batter to prevent them from sinking.

Can I make this bread without the icing?

Yes, the bread is delicious on its own without the icing. If you prefer, you can sprinkle some powdered sugar on top instead.

How do I know when the bread is done?

The bread is done when the top is golden brown and a toothpick inserted into the center comes out clean. If you notice the top is getting too dark, cover the bread loosely with foil to prevent burning.

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour for all-purpose flour. However, whole wheat flour may make the bread denser, so you may want to mix it with some all-purpose flour for lighter results.

How can I make this recipe gluten-free?

To make this bread gluten-free, substitute the all-purpose flour with a gluten-free flour blend that is suitable for baking.

Conclusion

This Lemon Blueberry Bread is a perfect balance of sweet and tart, with the soft, moist crumb and a refreshing lemony glaze. It’s a simple yet elegant dessert or snack that’s sure to impress your family and friends. With the addition of fresh or frozen blueberries, the bread is full of fruity goodness, making it a perfect treat for any occasion. Enjoy a slice with your morning coffee or as a delicious dessert after dinner!

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