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Lemon Blueberry Bread

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A moist, flavorful quick bread bursting with fresh blueberries and bright lemon zest, topped with a tangy lemon glaze.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup milk
  • 2 tablespoons lemon zest
  • 1 cup fresh blueberries
  • 1/4 cup sugar (for topping)
  • For the glaze:
  • 2 tablespoons melted butter
  • 1/2 cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a medium bowl, whisk together flour, salt, and granulated sugar.
  3. In another bowl, beat eggs, then add milk and lemon zest; mix well.
  4. Combine wet ingredients with dry ingredients until just blended.
  5. Gently fold in blueberries, being careful not to crush them.
  6. Pour batter into prepared loaf pan and sprinkle 1/4 cup sugar evenly on top.
  7. Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
  8. Allow bread to cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
  9. To make the glaze, whisk together melted butter, powdered sugar, lemon juice, and vanilla extract until smooth.
  10. Drizzle glaze over cooled bread before serving.

Notes

For best results, use fresh blueberries and allow the bread to cool completely before glazing. The glaze adds a bright, sweet finish that complements the lemon flavor. This bread can be stored at room temperature for up to 3 days or frozen for up to 3 months.

Nutrition

Find it online: https://www.receipster.com/lemon-blueberry-bread-recipe/

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