Lemon Blueberry Bread with Lemon Glaze Recipe

Introduction

As summer approaches, I find myself craving bright, refreshing flavors, and there’s nothing quite like the combination of lemon and blueberries to capture the essence of the season. This Lemon Blueberry Bread with Lemon Glaze is one of my absolute favorites. It’s incredibly soft, moist, and bursting with fresh blueberries, making it the perfect accompaniment to a sunny afternoon. The first time I baked this recipe, the delightful aroma filled my kitchen, and I couldn’t wait for it to cool so I could take a slice. My family was equally enamored; they loved the zesty lemon flavor balanced by the sweetness of the blueberries. Each bite is a delicious reminder of summer, and it quickly became a staple in our home. Whether you’re serving it for breakfast, dessert, or a snack, this bread is sure to impress everyone!

Ingredients

For the Lemon Blueberry Bread:

• 1 ½ cups all-purpose flour (200 grams)
• 1 teaspoon baking powder
• ⅓ cup granulated sugar
• ½ teaspoon salt
• ½ cup milk (120 grams)
• ⅓ cup vegetable oil (70 grams)
• 1 large egg
• 1 teaspoon vanilla extract
• 1 lemon, juiced and zested
• 1 ½ cups fresh blueberries, divided

For the Lemon Glaze:

• ½ cup icing sugar
• 1-2 tablespoons lemon juice

Instructions

1. Preheat the Oven:

Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan with cooking spray or butter.

2. Combine the Dry Ingredients:

In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt until evenly distributed. Set aside.

3. Mix the Wet Ingredients:

In a medium mixing bowl, whisk together the milk, vegetable oil, egg, vanilla extract, lemon juice, and lemon zest until well combined.

4. Combine Wet and Dry Ingredients:

Pour the wet ingredients into the dry ingredients. Mix gently with a rubber spatula until just combined, being careful not to overmix (overmixing can result in a denser loaf). Fold in 1 cup of fresh blueberries.

5. Pour and Top with Remaining Blueberries:

Pour the batter into the prepared loaf pan and smooth the top. Scatter the remaining ½ cup of blueberries evenly on top of the batter.

6. Bake:

Bake in the preheated oven for 55 minutes or until the loaf is golden brown and a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10-15 minutes, then carefully invert it to remove the loaf. Let it cool further on a wire rack.

7. Make the Lemon Glaze:

In a small bowl, combine the icing sugar with 1-2 tablespoons of lemon juice, stirring continuously until smooth. Adjust the consistency by adding more lemon juice if it’s too thick or more sugar if it’s too runny.

8. Drizzle and Serve:

Drizzle the lemon glaze evenly over the cooled loaf and allow it to set before slicing. Serve the lemon blueberry bread warm or at room temperature.

Nutrition Facts

• Servings: 12 slices
• Calories per serving: Approximately 180 kcal
• Sugar: 8g
• Sodium: 150mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 18mg

Preparation Time

• Total Time: 1 hour 5 minutes
• Prep Time: 10 minutes
• Cook Time: 15-20 minutes

How to Serve

• Warm or at Room Temperature: This bread is delightful served warm or at room temperature, making it versatile for any occasion.
• Breakfast Treat: Pair a slice with coffee or tea for a refreshing breakfast.
• Dessert Option: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for a delicious dessert.
• Garnish Ideas: Top with extra blueberries or lemon slices for a decorative touch.

Additional Tips

1. Fresh Blueberries: Use fresh blueberries for the best flavor. If using frozen, do not thaw them to prevent the batter from turning blue.
2. Avoid Overmixing: Mix the batter until just combined to ensure the bread stays light and fluffy.
3. Zest with Care: Make sure to zest only the yellow part of the lemon, avoiding the bitter white pith underneath.
4. Customize Glaze: Adjust the sweetness of the lemon glaze by adding more or less sugar to taste.
5. Storage: Store the bread in an airtight container to keep it fresh for several days.

Recipe Variations

• Add Nuts: Incorporate chopped walnuts or pecans for a delightful crunch.
• Herb Infusion: Add fresh herbs like rosemary or thyme to the batter for a unique flavor twist.
• Use Other Fruits: Substitute blueberries with raspberries, blackberries, or chopped strawberries for a different fruity flavor.
• Lemon Poppy Seed Bread: Add a couple of tablespoons of poppy seeds for a classic lemon poppy seed flavor.

Serving Suggestions

• For Brunch: This bread makes a lovely addition to a brunch spread alongside other pastries and fruits.
• Gift Giving: Wrap slices in cellophane and tie with a ribbon for a thoughtful homemade gift during the holidays.
• Picnic Favorite: Pack slices for a summer picnic along with your favorite salads and snacks.

Freezing and Storage

• Storing Leftovers: Store leftover lemon blueberry bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
• Freezing: Wrap the cooled loaf tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw at room temperature before serving.
• Slicing for Storage: For easier thawing, slice the loaf before freezing.

FAQ Section

1. Can I use gluten-free flour?

• Yes, you can substitute all-purpose flour with a gluten-free flour blend for a gluten-free version.

1. What can I use instead of milk?

• Almond milk, soy milk, or oat milk can be used as dairy-free alternatives.

1. How do I know when the bread is done?

• A toothpick inserted into the center should come out clean or with a few moist crumbs, but not wet batter.

1. Can I add more lemon juice?

• Yes, feel free to increase the lemon juice in the batter for a more pronounced lemon flavor.

1. Is this bread suitable for vegans?

• Substitute the egg with a flax egg or applesauce and use plant-based milk and butter for a vegan version.

1. What if I don’t have lemon glaze ingredients?

• A simple dusting of powdered sugar can also be a delightful finishing touch.

1. Can I make mini loaves instead?

• Yes, adjust the baking time to around 25-30 minutes for mini loaves.

1. What’s the best way to zest a lemon?

• Use a microplane or zester to get fine zest without the bitter white pith.

1. How should I serve this bread?

• It’s delicious on its own, but you can also pair it with butter, cream cheese, or yogurt.

1. Can I make this in advance?
   • Yes, you can prepare the batter in advance and bake it when needed, or bake the loaf and store it for later use.

Conclusion

Lemon Blueberry Bread with Lemon Glaze is a delightful treat that encapsulates the flavors of summer in every slice. Whether you’re enjoying it for breakfast, as a snack, or as a dessert, this quick bread is sure to be a hit with friends and family. With its soft, moist texture and refreshing lemony flavor, it’s a versatile recipe that you can easily adapt and enjoy year-round. So gather your ingredients, preheat the oven, and savor the delightful aroma of this delicious bread baking in your kitchen!

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