Description
This easy homemade lemon blueberry bread is a delightful and moist loaf bursting with fresh blueberries and bright lemon flavor. Perfect for breakfast, brunch, or a sweet snack, it features a light lemon glaze for an extra touch of tangy sweetness.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 tbsp flour (for coating blueberries)
Wet Ingredients
- ¾ cup white granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs (room temperature)
- ½ cup milk or yogurt
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract
Additional
- 1½ cups fresh blueberries
- ½ cup powdered sugar
- 1-2 tbsp lemon juice (for glaze)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and white granulated sugar until the mixture is light and fluffy, which usually takes a few minutes.
- Add Eggs: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition to ensure the batter is smooth and evenly combined.
- Add Flavorings: Mix in the vanilla extract, fresh lemon juice, and lemon zest to bring bright citrus flavor to the batter.
- Combine Dry and Wet Ingredients: Alternately add the dry flour mixture and the milk (or yogurt) to the wet ingredients, mixing gently after each addition. Be careful not to overmix to maintain a tender crumb.
- Incorporate Blueberries: Toss the fresh blueberries in 1 tablespoon of flour to help prevent them from sinking in the batter. Fold the coated blueberries gently into the batter.
- Pour Batter and Bake: Pour the batter evenly into the prepared loaf pan and spread the top smooth. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare Glaze: While the bread is baking, mix the powdered sugar with 1 to 2 tablespoons of lemon juice to create a smooth glaze.
- Glaze and Cool: When the bread is done baking, remove it from the oven and let it cool slightly. Drizzle the lemon glaze evenly over the warm bread.
- Slice and Serve: Allow the bread to cool completely before slicing. Serve and enjoy this delicious lemon blueberry bread with a cup of tea or coffee.
Notes
- Using yogurt instead of milk adds extra moisture and tenderness to the bread.
- Coating blueberries with flour prevents them from sinking to the bottom during baking.
- For a dairy-free version, substitute butter with a plant-based alternative and use a non-dairy milk.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This bread can also be frozen; wrap tightly and thaw before serving.
