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Lemon Blueberry Bread with Lemon Glaze Recipe

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4.1 from 43 reviews

This Lemon Blueberry Bread with Lemon Glaze is a moist, sweet, and tangy quick bread bursting with fresh blueberries and bright lemon zest. Perfect for breakfast, brunch, or an afternoon treat, this loaf is topped with a zesty lemon glaze that adds a delightful citrusy finish. Made with basic pantry ingredients and easy-to-follow steps, it’s a refreshing twist on traditional sweet bread that pairs wonderfully with a cup of tea or coffee.

Ingredients

For the Bread

  • ½ cup unsalted butter, melted
  • 1 cup white granulated sugar
  • 2 eggs, room temperature
  • 4 tablespoons milk
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1½ - 2 cups blueberries (fresh, frozen, or a mix)
  • 2 tablespoons cornstarch
  • ½ teaspoon salt
  • 2 heaping tablespoons lemon zest
  • 2 cups all-purpose flour
  • 1 teaspoon vanilla extract

For the Lemon Glaze

  • 2 cups powdered sugar
  • ¼ cup lemon juice
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature while you prepare the batter.
  2. Mix Wet Ingredients: In a large mixing bowl or the bowl of an electric mixer, beat the 2 eggs on low speed. Then add the sugar and melted butter, continuing to beat until the mixture is smooth and combined. Stir in the milk to integrate all wet ingredients.
  3. Prepare Blueberries: In a medium bowl, toss the blueberries with cornstarch until they are well coated. This helps prevent them from sinking to the bottom of the bread and keeps their juices from bleeding into the batter too much.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, mixing on low speed until just combined. Gently fold in the lemon zest and the coated blueberries, being careful not to break the berries.
  5. Prepare for Baking: Grease a 9 x 5-inch loaf pan or line it with parchment paper or foil. Pour the sticky batter into the pan evenly. Using a knife, make a shallow cut about ½ inch deep lengthwise down the center of the batter to help it bake evenly.
  6. Bake the Bread: Place the loaf pan in the preheated oven and bake for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Baking times can vary slightly depending on your oven.
  7. Cool the Bread: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. This prevents sogginess and helps it set before glazing.
  8. Make the Lemon Glaze: While the bread cools, prepare the lemon glaze by whisking together powdered sugar, lemon juice, and vanilla extract until smooth and pourable.
  9. Glaze the Bread: Drizzle the lemon glaze evenly over the cooled bread using a spoon or fork. Let the glaze set at room temperature before slicing.
  10. Serve: Cut the bread into 10 to 12 thick slices and enjoy as a delicious, citrusy treat perfect for any time of day.

Notes

  • Use fresh or frozen blueberries; if using frozen, do not thaw before adding to the batter to minimize color bleeding.
  • Coating blueberries with cornstarch helps keep them suspended in the batter and prevents sogginess.
  • Make sure eggs are at room temperature for better mixing and a tender crumb.
  • The shallow cut on top helps the bread rise evenly and prevents cracking.
  • Allow the bread to cool fully before glazing to prevent the glaze from melting or running off.
  • This bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated up to a week.
  • For extra lemon flavor, add a teaspoon of lemon extract along with the lemon zest.

Find it online: https://recipethrive.com/lemon-blueberry-bread-with-lemon-glaze-recipe/