Description
A soft, moist blueberry lemon bread bursting with fresh blueberries and bright citrus flavor, topped with a sweet, tangy lemon glaze. Perfect for breakfast, brunch, or dessert.
Ingredients
Scale
- For the bread:
- 1 ½ cups (190 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (115 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- ½ cup (120 ml) plain Greek yogurt (or sour cream)
- ¼ cup (60 ml) milk
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest (about 1 large lemon)
- 1 teaspoon vanilla extract
- 1 ½ cups (225 g) fresh blueberries (or frozen, unthawed)
- 1 tablespoon all-purpose flour (for coating blueberries)
- For the lemon glaze:
- 1 cup (120 g) powdered sugar, sifted
- 2–3 tablespoons fresh lemon juice
- ½ teaspoon lemon zest
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment.
- In a medium bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy (2–3 minutes).
- Add eggs one at a time, beating well. Stir in lemon juice, zest, and vanilla.
- Mix in yogurt and milk until smooth. Batter may look slightly curdled—this is fine.
- Gradually fold in dry ingredients until just combined. Do not overmix.
- Toss blueberries with 1 tablespoon flour and fold gently into batter.
- Transfer batter into prepared loaf pan and smooth the top.
- Bake 55–65 minutes, or until a toothpick comes out clean. Cover with foil after 40 minutes if browning too quickly.
- Cool 15 minutes in the pan, then transfer to a wire rack to cool completely.
- For glaze: whisk powdered sugar, lemon juice, and zest until smooth. Drizzle over cooled bread.
Notes
- Do not thaw frozen blueberries; add straight into batter.
- Coat blueberries in flour to prevent them from sinking.
- Cool completely before glazing to avoid glaze melting.
- Store unglazed bread for freezing, glaze before serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240 kcal
- Sugar: 25 g
- Sodium: 170 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg
Keywords: blueberry lemon bread, lemon blueberry loaf, glazed lemon bread, blueberry quick bread, lemon glaze loaf