Lemon Blueberry Bread (Print Version)
Soft, moist bread loaded with fresh blueberries and zesty lemon, finished with a sweet glaze for the perfect summer treat.
# Ingredients:
→ Main Ingredients
01 -
200 grams all-purpose flour (1 + 1/2 cups)
02 -
1 teaspoon baking powder
03 -
70 grams granulated sugar (1/3 cup)
04 -
1/2 teaspoon salt
05 -
120 grams milk (1/2 cup)
06 -
70 grams vegetable oil (1/3 cup)
07 -
1 egg
08 -
1 teaspoon vanilla extract
09 -
1 lemon, juiced and zested
10 -
1 + 1/2 cups fresh blueberries, divided
→ Lemon Glaze
11 -
1/2 cup icing sugar
12 -
1–2 tablespoons lemon juice
# Steps to Follow:
01 -
Preheat the oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan (1 lb. loaf pan) with cooking spray oil.
02 -
In a large mixing bowl, combine flour, baking powder, sugar, and salt. Whisk together until evenly distributed and set aside.
03 -
In a medium mixing bowl, whisk milk, vegetable oil, egg, vanilla extract, lemon juice, and lemon zest until well combined.
04 -
Pour the wet ingredients into the dry ingredients and mix using a rubber spatula until just combined and no dry spots remain. Do not overmix.
05 -
Gently fold in 1 cup of blueberries until evenly distributed in the batter.
06 -
Pour the batter into the prepared loaf pan and sprinkle the remaining 1/2 cup of blueberries on top.
07 -
Bake for 55 minutes or until golden brown and a toothpick inserted in the center comes out clean. Let the bread cool for 10–15 minutes before removing from the pan.
08 -
In a small bowl, gradually add lemon juice to the icing sugar while stirring until smooth and thick yet pourable consistency is achieved.
09 -
Drizzle the glaze over the lemon loaf and allow it to set before slicing. Serve warm or at room temperature.
# Additional Notes:
01 -
Store the loaf in an airtight container at room temperature for 2–3 days, or refrigerate for up to 1 week after cooling completely.
02 -
Wrap the loaf tightly in plastic wrap or store in an airtight container to freeze for up to 3 months.