Lemon Blueberry Bread
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A perfect balance of tart and sweet flavors, with juicy blueberries bursting throughout each slice. Rich, buttery crumb, making every bite irresistibly delicious.
So soft, so sweet…
The perfect balance of bright citrus and sweet, juicy berries makes it a fresh and comforting treat any time of year. The lemon zest and juice bring a zippy tang that complements the richness of the buttery crumb, while the buttermilk keeps the loaf tender and moist.
But here’s a few quick tidbits to keep in mind:
Toss the blueberries in a teaspoon of flour before folding them into the batter—this helps prevent them from sinking to the bottom during baking.
For a stronger lemon punch, let the glaze sit for a few minutes after whisking to let the sugar dissolve more fully
Apply glaze when the loaf is still slightly warm so it soaks in just a bit.
Whether you're serving it for brunch, dessert, or a cozy afternoon snack, this bread never disappoints!
Lemon Blueberry Bread
YEILDS: ~10 SLICES PREP: 20 MINUTES
COOK: 50 MINUTES TOTAL: 1 HOUR 10 MINUTES
Rich, buttery crumb, making every bite irresistibly delicious.
Ingredients
For the bread:
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
2 tbsp lemon zest (about 2 lemons)
1/4 cups fresh lemon juice (from about 1 lemon)
1/2 cup buttermilk (or whole milk, if needed)
1 1/2 cups fresh blueberries (or frozen, but do not thaw)
For the glaze:
1 cup powdered sugar
1 tbsp lemon juice
1-2 tsp milk or water (to reach desired consistency)
Instructions
Prep the oven and pan:
Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan, or line it with parchment paper for easy removal.
2. Mix the dry ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream the butter and sugar:
In a large bowl, use a hand mixer or stand mixer to cream together the softened butter and sugar until light and fluffy, about 2-3 minutes.
4. Add the eggs, lemon zest, and lemon juice:
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice. The mixture will look slightly curdled - that’s normal!
5. Mix in the dry ingredients and buttermilk:
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the flour mixture. Mix until just combined; don’t overmix to keep the bread light and tender.
6. Fold in the blueberries:
Gently fold in the blueberries with a spatula or spoon. Be careful not to break the berries too much, especially if you’re using frozen blueberries.
7. Bake the bread:
Pour the batter into the prepared loaf pan, smoothing the top. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, tent it with aluminum foil.
8. Cool the bread:
Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
9. Prepare the glaze:
In a small bowl, whisk together powdered sugar, lemon juice, and milk or water. Whisk for several minutes until a smooth consistency forms.
10. Pour the glaze:
Once the bread has cooled, return to the cooled loaf pan. Carefully and evenly spread the glaze over the top of the lemon blueberry bread. Serve and enjoy!
NUTRITIONAL FACTS | PER SLICE (~10 SLICES)
Calories: 230kcal
Fat: 10g
Carbohydrates: 33g
Protein: 2.5g
Sodium: 105mg
Fiber: 0.5g
Sugar: 20g
