Lemon Blueberry Bread with Lemon Glaze

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If you love light, moist quick breads, fresh blueberries, and fresh lemons as much as I do, you’re going to go crazy for the fresh flavors of this lemon blueberry bread with a tasty lemon glaze.

The best thing about this quick lemon blueberry loaf is that it’s so simple to make and takes less than fifteen minutes to prep.

I make it in my Breadwinner loaf pan for a perfect crust that easily lifts out of the pan.

lemon blueberry bread with lemon glaze

How to Make the Best Lemon Blueberry Bread with Lemon Glaze

Start by preheating your oven to 350°F. Some bread and cake recipes are best made in a cold oven, however preheating works best for this lemon blueberry bread.

Grease and flour a 9×5 inch loaf pan. If using my breadwinner pan, I recommend just greasing the bottom of the pan lightly and skipping the flouring step. The great thing about my breadwinner pans is that you don’t have to worry about sticking! The inserts allow you to easily remove your baked goods without unfortunate sticking.

Once your pans are ready, add your butter and sugar to a large mixing bowl. Using a stand-up mixer or a hand mixer to cream together the softened butter and granulated sugar until light and fluffy. If you choose to use my variable speed hand blender, be sure to start on low. You can adjust the speed as needed.

Once your butter and sugar are creamed together, add the eggs one at a time. Beat well after each addition.

Stir in the grated lemon zest and whole milk.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

When your ingredients are all combined, it’s time to add your fruit. Gently fold in the fresh blueberries, being careful not to crush them.

Pour batter into the prepared loaf pan, put into the preheated oven, and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

While the bread is baking, you can prepare the simple lemon glaze. It’s super easy to make and just requires whisking together the powdered sugar and fresh lemon juice in a small bowl.

Once the bread is finished baking, remove it from the oven and let it cool in the pan for 10 minutes. Then, remove it from the pan and place it on a wire rack to cool completely.

You can drizzle the lemon glaze over the bread once it has cooled.

Tips for the Best Ever Lemon Blueberry Bread with Lemon Glaze

Use whole milk to keep it moist.

Avoid using skim milk and stick to whole milk instead. The higher fat content in whole milk will help keep your bread moist while also making your bread have a richer taste and a softer crumb.

Use fresh blueberries.

Fresh is best when blueberries are in season, but you can use frozen blueberries if you can’t get your hands on good fresh ones at an affordable price. Just note that frozen berries will be softer in texture and may add some water content to your recipe. Plus you’ll miss the power of that super fresh blueberry flavor you can count on if you use them.

Don’t overmix your batter.

Overmixing your batter can cause gluten strands to form resulting in a thicker, chewier final product. If you want your bread to be moist and light, avoid overmixing and fold in your ingredients until just combined.

Lemon Blueberry Bread with Lemon Glaze

lemon blueberry bread with lemon glaze

Perfect springtime sweet bread.

Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Additional Time 10 minutes
Total Time 1 hour 35 minutes

Ingredients

  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons grated lemon zest
  • 1/2 cup whole milk
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups fresh blueberries
  • For the Lemon Glaze:
  • 1/2 cup powdered sugar
  • 2 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 350°F. Grease and flour a 9x5 inch loaf pan.
  2. In a large mixing bowl, using a hand held mixer or stand-up mixer, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the grated lemon zest and whole milk.
  3. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  4. Gently fold in the fresh blueberries, being careful not to crush them.
  5. Pour the batter into the prepared loaf pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  6. While the bread is baking, prepare the lemon glaze by whisking together the powdered sugar and fresh lemon juice in a small bowl.
  7. Once the bread is finished baking, remove it from the oven and let it cool in the pan for 10 minutes. Then, remove it from the pan and place it on a wire rack to cool completely.
  8. Drizzle the lemon glaze over the cooled bread and serve.

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