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This lemon blueberry bread combines the perfect balance of sweet berries and bright citrus for a moist, flavorful loaf that makes any afternoon special. The lemony glaze adds just the right touch of sweetness that seeps into the warm bread, creating an irresistible treat that disappears quickly in my household.
I first made this bread when I had an abundance of blueberries from our farmers market trip. My family devoured the entire loaf before it had fully cooled, and now it's requested whenever blueberries are in season.
Ingredients
- All purpose flour: provides the perfect structure while remaining tender
- Baking powder: gives the loaf its gentle rise without being too dense
- Granulated sugar: balances the tartness of the lemon perfectly
- Salt: enhances all the flavors and is essential for proper balance
- Milk: adds moisture and creates a tender crumb
- Vegetable oil: keeps the bread moist for days longer than butter would
- Egg: binds everything together and adds richness
- Vanilla extract: adds depth and warmth to the citrus flavors
- Fresh lemon zest and juice: infuse bright flavor throughout the bread
- Fresh blueberries: burst with juicy sweetness in every bite
- Icing sugar: creates a smooth glaze that sets beautifully
- Additional lemon juice for the glaze: intensifies the citrus flavor
Step-by-Step Instructions
- Prepare Your Station:
- Heat your oven to 350°F and prepare your loaf pan with a light coating of cooking spray. This prevents any sticking and ensures your beautiful bread releases cleanly after baking.
- Combine Dry Ingredients:
- Whisk together the flour, baking powder, sugar, and salt in a large bowl until evenly distributed. This uniform mixing ensures there are no pockets of salt or baking powder in your finished bread.
- Mix Wet Ingredients:
- In a separate bowl, thoroughly combine the milk, oil, egg, vanilla, lemon juice, and zest until completely smooth. The oil and milk will create a silky mixture that contributes to the bread's moist texture.
- Create The Batter:
- Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Stop mixing as soon as you no longer see dry flour. Overmixing activates gluten and leads to a tough bread.
- Add Blueberries:
- Gently fold in 1 cup of blueberries until evenly distributed throughout the batter. The folding motion prevents breaking the berries which would stain your batter blue.
- Fill Pan And Top:
- Transfer your batter to the prepared loaf pan and sprinkle the remaining half cup of blueberries on top. These top berries will create beautiful bursts of color and juice as they bake.
- Bake To Perfection:
- Bake for 55 minutes until the top is golden brown and a toothpick inserted in the center comes out clean. The bread will rise beautifully and fill your kitchen with an amazing aroma.
- Cool And Release:
- Allow the bread to cool in the pan for 10–15 minutes before removing. This cooling period allows the structure to set so it doesn't break when removed from the pan.
- Prepare Glaze:
- Mix icing sugar with lemon juice gradually until you achieve a thick but pourable consistency. The glaze should coat the back of a spoon but still drip off slowly.
- Finish With Glaze:
- Drizzle the glaze over the cooled bread, allowing it to set before slicing. For a fully coated loaf, double the glaze recipe and pour generously over the top.
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The lemon zest is truly the secret star of this recipe. I once made this bread without it when I only had bottled lemon juice on hand, and the difference was remarkable. The natural oils in fresh zest infuse the entire loaf with bright citrus notes that perfectly complement the sweet bursts of blueberry.
Recipe FAQs
- → Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries instead of fresh. There's no need to thaw them first - add them frozen directly to the batter. This actually helps prevent them from bleeding color throughout the bread. Just note that the baking time might need to be extended by a few minutes.
- → How do I prevent my blueberries from sinking to the bottom?
To prevent blueberries from sinking, try tossing them in a tablespoon of flour before folding them into the batter. This light coating helps them stay suspended. Another technique is to add half the batter to the pan, then sprinkle in some blueberries, add the remaining batter, and top with the rest of the berries.
- → Can I make this bread without the glaze?
Absolutely! The bread is delicious even without the glaze. The lemon flavor in the loaf itself provides plenty of brightness. If you prefer less sweetness or want to reduce sugar, simply skip the glaze step and enjoy the bread as is.
- → How can I tell when the bread is fully baked?
The bread should be golden brown on top and a toothpick inserted into the center should come out clean or with just a few moist crumbs (no wet batter). Another sign is that the bread will start to pull away slightly from the sides of the pan. If the top is browning too quickly but the center isn't done, cover loosely with foil for the remaining bake time.
- → Can I make this into muffins instead of a loaf?
Yes! This batter works well for muffins. Line a muffin tin with paper liners and fill each cup about 2/3 full. Bake at the same temperature (350°F) but reduce the baking time to approximately 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- → How do I ensure my bread comes out moist?
To ensure a moist bread, be careful not to overmix the batter - mix just until the ingredients are combined. The vegetable oil in the recipe helps keep it moist, as does the fresh lemon juice. Also, make sure not to overbake, as this can dry out the bread. Remove from the oven as soon as a toothpick inserted in the center comes out clean.