Description
This soft, moist, and delicious Lemon Blueberry Bread is perfect for summer! With fresh blueberries and a tangy lemon glaze, it’s an easy quick bread that’s sure to impress.
Ingredients
Scale
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
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan with cooking spray or butter. - Combine the Dry Ingredients:
In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt until evenly distributed. Set aside. - 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. - 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. - 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. - 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. - 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. - 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.
Notes
- Diet: Vegetarian
- Storage: Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Prep Time: 10 mins
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg