Imagine biting into a slice of heaven where tangy lemon meets sweet, juicy blueberries in a perfectly moist bread that melts in your mouth. This Blueberry Lemon Bread with Lemon Glaze is not just a recipe—it's a culinary experience that transforms an ordinary day into a gourmet celebration. Whether you're a baking novice or a seasoned pro, this simple yet spectacular bread will become your new go-to dessert that looks like it came straight from a professional bakery!
Prep Time: 15 mins
Cook Time: 55 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1/2 cup unsalted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/2 cup blueberries
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or cooking spray, and set it aside.
- In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set this dry mixture aside.
- In a large mixing bowl, cream together the unsalted butter and sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
- Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition. Then, mix in the vanilla extract and lemon zest until fully incorporated.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Gently fold in the blueberries using a spatula or wooden spoon, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer the loaf to a wire rack to cool completely.
- While the bread is cooling, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar and lemon juice until smooth and pourable.
- Once the bread has completely cooled, drizzle the lemon glaze over the top. Allow the glaze to set for a few minutes before slicing.
- Enjoy your delicious Blueberry Lemon Bread with Lemon Glaze, perfect for breakfast or as a sweet treat!
Tips
- Keep blueberries from sinking by tossing them in a little flour before folding into the batter.
- Use fresh lemon zest for the most vibrant citrus flavor—avoid using dried or pre-packaged zest.
- Don't overmix the batter; mix just until ingredients are combined to keep the bread tender.
- Check the bread's doneness by inserting a toothpick—it should come out clean with just a few moist crumbs.
- Let the bread cool completely before glazing to prevent the glaze from becoming too runny.
- For an extra flavor boost, add a pinch of lemon extract to the glaze.
- Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 4g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 85mg
