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Lemon Blueberry Bread with Lemon Glaze Recipe


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  • Author: Recipes Tasteful
  • Total Time: 1 hour 5 minutes
  • Yield: One 9x5-inch loaf 1x
  • Diet: Vegetarian

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
  • 12 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