If you’re on the hunt for a dessert that perfectly balances bright, zesty lemon and bursts of juicy blueberries, look no further than this Lemon Blueberry Bread with Lemon Glaze Recipe. It’s that kind of treat that feels like a warm hug on a plate — tender, moist, and just sweet enough to make any moment feel special. With a simple mix of pantry staples and fresh fruit, this bread bakes up golden with a delightful crumb, crowned by a glossy lemon glaze that adds the perfect tangy finish. Whether you’re serving it for brunch, a snack, or a lovely afternoon pick-me-up, this recipe is a guaranteed crowd-pleaser.
Ingredients You’ll Need
This Lemon Blueberry Bread with Lemon Glaze Recipe keeps things straightforward, letting the natural flavors shine through. Each ingredient plays a key role, from the fluffy texture that flour and baking powder create to the moisture and richness brought by milk, oil, and egg. The fresh lemon zest and juice brighten every bite, while the blueberries provide pops of juicy sweetness and a gorgeous color contrast.
- 1 ½ cups all-purpose flour: The base for your bread’s tender yet sturdy crumb.
- 1 teaspoon baking powder: Helps the bread rise beautifully and stay light.
- â…“ cup granulated sugar: Adds just the right touch of sweetness without overpowering the fruit.
- ½ teaspoon salt: Enhances all the flavors and balances the sweetness.
- ½ cup milk: Keeps the bread moist and soft.
- â…“ cup vegetable oil: Provides richness and tenderness.
- 1 large egg: Binds everything together while adding extra fluffiness.
- 1 teaspoon vanilla extract: Gives a warm, aromatic depth to the flavor.
- 1 lemon, juiced and zested: The star of the recipe that delivers a fresh and vibrant punch.
- 1 ½ cups fresh blueberries, divided: Half folded into the batter and half reserved for topping for optimal berry bursts.
- ½ cup icing sugar: For a sweet, silky glaze that drapes perfectly over the cooled bread.
- 1-2 tablespoons lemon juice: Balances the sweetness of the icing sugar to make a lively glaze.
How to Make Lemon Blueberry Bread with Lemon Glaze Recipe
Step 1: Prepping the Dry Ingredients
Start by combining your flour, baking powder, sugar, and salt in a large bowl. Mixing these dry ingredients first ensures that your bread will rise evenly and that every bite has a consistent flavor and texture. Give it a quick whisk to get rid of any lumps and mix everything thoroughly.
Step 2: Mixing the Wet Ingredients
In a separate bowl, whisk together the milk, vegetable oil, egg, vanilla extract, along with the zested lemon and fresh lemon juice. This mixture brings moisture, richness, and that unmistakable citrus lift that makes this Lemon Blueberry Bread with Lemon Glaze Recipe so unforgettable.
Step 3: Combining Wet and Dry
Pour the wet mixture into the dry ingredients and stir gently until just combined. Overmixing can make your bread tough, so mix until you see no more flour streaks. The batter will be slightly thick, but that’s exactly what you want here.
Step 4: Folding in the Blueberries
Gently fold in half of the fresh blueberries into the batter, saving the rest for topping later. This step ensures that the blueberries distribute evenly without bursting and turning your dough purple. The reserved berries on top will create beautiful, jewel-like highlights as the bread bakes.
Step 5: Baking the Bread
Pour the batter into a greased loaf pan and sprinkle the remaining blueberries over the top. Bake at 350°F (175°C) for about 50-60 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will fill with a tantalizing lemon scent that’s impossible to resist.
Step 6: Preparing the Lemon Glaze
While the bread cools slightly, whisk together the icing sugar and lemon juice until smooth and glossy. You want it to be pourable but not too thin, so add the lemon juice gradually. Drizzle this glaze generously over the warm bread to let it seep into every nook and cranny.
How to Serve Lemon Blueberry Bread with Lemon Glaze Recipe
Garnishes
To amp up the freshness and visual appeal, sprinkle a few fresh blueberries and additional lemon zest on top of the glazed bread. A light dusting of powdered sugar can also make it look like a fancy bakery treat, perfect for sharing or gifting.
Side Dishes
This bread pairs beautifully with a hot cup of tea or coffee for a leisurely breakfast or afternoon snack. For a heartier brunch, serve it alongside a fruit salad or a fluffy scramble of eggs. The bright lemon flavor complements light, fresh accompaniments perfectly.
Creative Ways to Present
Try slicing the bread thick and toasting it lightly before serving. A smear of butter or cream cheese adds a luscious contrast to the tangy glaze. For a more indulgent twist, top with a scoop of vanilla ice cream or whipped cream for dessert.
Make Ahead and Storage
Storing Leftovers
Keep your leftover lemon blueberry bread wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 3 days. This preserves its moist texture and lemony flavor perfectly without drying out.
Freezing
If you want to enjoy this Lemon Blueberry Bread with Lemon Glaze Recipe at a later date, freeze it by wrapping individual slices in plastic wrap and placing them in a resealable freezer bag. Frozen slices can last up to 2 months without losing their fresh taste.
Reheating
To reheat, pop slices in the toaster or warm them in the oven at low heat for a few minutes. This revives the glaze’s shine and warms the bread without making it soggy. If frozen, just let it thaw at room temperature before reheating.
FAQs
Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries can be used, but it’s best to toss them in a little flour before folding into the batter to prevent them from sinking and bleeding into the bread too much. This Lemon Blueberry Bread with Lemon Glaze Recipe still works wonderfully with frozen berries.
Is it possible to make this bread gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that’s suitable for baking. Just make sure it includes xanthan gum or another binder to keep the texture light and fluffy.
Can I make the lemon glaze ahead of time?
Yes, the glaze can be made a few hours in advance and refrigerated. Give it a quick stir and adjust the consistency with extra lemon juice or icing sugar before drizzling over the bread.
How do I prevent blueberries from sinking to the bottom?
Toss the blueberries in a small amount of flour before mixing them into the batter. This light coating helps suspend them evenly throughout the bread as it bakes.
Can I double this recipe for a larger batch?
Yes, you can double the ingredients and bake in two loaf pans or a larger pan. Just be sure to check the bread’s doneness with a toothpick as baking times might vary slightly.
Final Thoughts
There is something so joyful about baking this Lemon Blueberry Bread with Lemon Glaze Recipe that makes any day feel brighter. With its sunny citrus flavor and bursts of fresh blueberries, it’s a wonderful way to bring a little sweetness into your routine. I truly hope you enjoy making and sharing this recipe as much as I do — it’s a heartfelt favorite that never fails to deliver smiles.
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Lemon Blueberry Bread with Lemon Glaze Recipe
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 5 minutes
- Yield: 9 servings
- Category: Bread
- Method: Baking
- Cuisine: American
Description
This Lemon Blueberry Bread with Lemon Glaze is a delightful, moist quick bread bursting with fresh blueberries and bright lemon flavor. Perfect for breakfast, brunch, or an afternoon snack, the tender crumb is enhanced by a tangy lemon glaze that perfectly complements the sweetness of the berries. Easy to prepare and bake, this recipe yields nine generous slices of vibrant, fruity bread everyone will love.
Ingredients
Bread Ingredients
- 1 ½ cups all-purpose flour (200 grams)
- 1 teaspoon baking powder
- â…“ cup granulated sugar
- ½ teaspoon salt
- ½ cup milk (120 grams)
- â…“ cup vegetable oil (70 grams)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 lemon, juiced and zested
- 1 ½ cups fresh blueberries, divided
Lemon Glaze Ingredients
- ½ cup icing sugar
- 1–2 tablespoons lemon juice
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a standard loaf pan or line it with parchment paper to prevent sticking.
- Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and salt until combined.
- Combine wet ingredients: In a separate bowl, whisk the milk, vegetable oil, egg, vanilla extract, lemon juice, and lemon zest until smooth and well incorporated.
- Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients and stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix to keep the bread tender.
- Add blueberries: Fold in 1 cup of the fresh blueberries evenly throughout the batter, reserving ½ cup for topping.
- Pour batter into pan: Transfer the batter into the prepared loaf pan and smooth the top. Sprinkle the reserved ½ cup blueberries evenly over the batter for a nice presentation and added bursts of flavor.
- Bake the bread: Place the pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean and the bread is golden brown on top.
- Cool the bread: Remove the bread from the oven and let it cool in the pan for about 15 minutes. Then transfer the bread to a wire rack to cool completely before glazing.
- Prepare lemon glaze: In a small bowl, whisk together the icing sugar and 1 tablespoon of lemon juice until smooth. Add more lemon juice if needed to reach a pourable consistency.
- Glaze the bread: Drizzle the lemon glaze evenly over the cooled bread. Allow the glaze to set for 10-15 minutes before slicing and serving.
Notes
- For best results, use fresh, ripe blueberries. Frozen blueberries can be used but may require a bit more baking time.
- Do not overmix the batter to avoid tough bread texture.
- Let the bread cool completely before slicing to prevent crumbling.
- The lemon glaze can be adjusted in thickness by adding more or less lemon juice.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
