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Best Moist Lemon Blueberry Loaf: Easy Lemon Blueberry Bread Recipe

A close-up of sliced lemon blueberry bread topped with a white glaze and fresh blueberries.
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Bake this easy lemon blueberry bread from scratch for a moist, zesty loaf perfect for breakfast or dessert. This recipe includes a simple tart lemon glaze.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • Zest of 1 large lemon
  • 2 large eggs
  • 1/2 cup unsalted butter, melted
  • 1/2 cup whole milk
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries
  • For the Glaze: 1 cup powdered sugar
  • For the Glaze: 2 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
  3. In a large bowl, combine the granulated sugar and lemon zest. Rub the zest into the sugar with your fingers until fragrant. This releases the oils for maximum flavor.
  4. Whisk the eggs into the sugar mixture until lightened.
  5. Pour in the melted butter, milk, lemon juice, and vanilla extract. Whisk until just combined.
  6. Gradually add the dry ingredients to the wet ingredients, mixing only until no streaks of flour remain. Do not overmix.
  7. Gently fold in the blueberries. If using frozen blueberries, do not thaw them first.
  8. Pour the batter into the prepared loaf pan.
  9. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Let the bread cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
  11. While the bread cools, prepare the glaze: Whisk together the powdered sugar and 2 tablespoons of lemon juice until smooth. Add more powdered sugar or lemon juice, a teaspoon at a time, to reach a thick but pourable consistency.
  12. Drizzle the glaze over the cooled lemon blueberry bread before slicing and serving.

Notes

  • For best results and to prevent blueberries from sinking, gently toss the blueberries with 1 tablespoon of the flour mixture before folding them into the batter.
  • You can bake this recipe as muffins; reduce the baking time to 20-25 minutes.
  • This is a great quick bread recipe for summer gatherings.

Nutrition

Find it online: https://kitchenuser.net/lemon-blueberry-bread-recipe/