Description
A delightful Lemon Blueberry Bread combining the tart freshness of lemon with burst of juicy blueberries, enhanced by a sweet lemon glaze. This quick bread is tender, flavorful, and perfect for breakfast, snacks, or dessert.
Ingredients
Main Ingredients
- 1/3 cup butter, melted
- 1 cup sugar
- 3 tablespoons lemon juice
- 2 large eggs, room temperature
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup 2% milk
- 1 cup fresh or frozen blueberries
- 1/2 cup chopped nuts
- 2 tablespoons grated lemon zest
Glaze
- 2 tablespoons lemon juice
- 1/4 cup sugar
Instructions
- Mix the wet ingredients: In a large bowl, beat together the melted butter, sugar, lemon juice, and eggs until smooth. You can use an electric hand mixer, a stand mixer with the paddle attachment, or whisk by hand according to your preference.
- Preheat and prepare the pan: Preheat the oven to 350°F (175°C) and grease an 8×4-inch loaf pan to prevent sticking.
- Combine the dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and seasoning.
- Alternate adding dry ingredients and milk: Starting and ending with the flour mixture, add the dry ingredients and milk alternately into the wet ingredients, mixing gently after each addition until just combined. This helps avoid overmixing which can make the bread dense.
- Fold in the blueberries, nuts, and lemon zest: Gently fold in the fresh or frozen blueberries, chopped nuts, and grated lemon zest using a rubber spatula or wooden spoon to retain the batter’s light texture.
- Bake the bread: Pour the batter into the prepared loaf pan and bake for 60 to 70 minutes. Test doneness by inserting a toothpick in the center; it should come out clean. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack.
- Prepare and apply the glaze: While the bread cools, stir together 1/4 cup sugar and 2 tablespoons lemon juice in a small bowl until the sugar dissolves. Spoon the glaze over the warm bread and let it cool completely to set.
Notes
- Use fresh or frozen blueberries without thawing to prevent the batter from becoming too wet.
- To prevent the edges from browning too fast, tent the loaf pan with aluminum foil during baking if needed.
- For easy cleanup when glazing, place a baking sheet lined with parchment paper under the wire rack.
- Do not overmix the batter to keep the bread tender and soft.
- Allow eggs to come to room temperature before mixing for better texture.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
