Lemon Blueberry Bread

This Lemon Blueberry Bread recipe produces a perfectly moist, flavorful and delicious loaf of quick bread! Topped with a lemon glaze this easy bread recipe is a classic combination of tart, sweet, and bright flavors! Sure to be a new favorite! Serve for breakfast, snack, or dessert! Love all things lemon? Try these lemon favorites: Lemon Curd, Lemon Blueberry Crepes, and Lemon Bundt Cake!

This Lemon Blueberry Bread is a delicious, flavorful quick bread perfect to enjoy along with a cup of coffee or tea. I love the bright flavors of blueberry and lemon, and they work together so beautifully in this simple loaf.

This lemon blueberry bread recipe comes together quite quickly and would beautiful for a special brunch, tea party or shower. In fact, I made this recipe with a very special occasion in mind… a sweet baby shower for my friend Joanne of Fifteen Spatulas.

Read along for the details on this delicious Lemon Blueberry Bread!
This Lemon Blueberry Bread is moist, fluffy, sweet and flavorful! I know I’ll be making this recipe again and again!

I may have even gone a little overboard with blueberries, so the recipe below actually lists a slightly smaller quantity than I used =)

Ingredients:

1 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/3 cup unsalted butter melted
1 cup granulated sugar
2 eggs
½ teaspoon vanilla extract
2 teaspoons fresh grated lemon zest
2 tablespoons fresh lemon juice
½ cup milk
1 cup fresh or frozen blueberries I used fresh
1 tablespoon all-purpose flour
For the Lemon Glaze:
2 tablespoons butter melted
½ cup powdered sugar
2 tablespoons fresh lemon juice
½ teaspoon vanilla extract

Instructions:

Step1: Preheat oven to 350 degree Fahrenheit and line the loaf pan with parchment paper. Then whisk the flour, baking powder and salt together in a bowl and set aside.
Step 2: Blend together the melted butter, sugar, eggs, vanilla, lemon zest and lemon juice in an electric mixer, mix well until it is combined. While mixing, add the flour mixture and milk in two batches, mix until it is well combined. Set it aside.
Step 3: Rinse the blueberries in a small bowl, toss the blueberries and add a tablespoon of flour. Add the flour coated berries to the batter and gently stir to combine.
Step 4: Pour the batter immediately into the prepared pan and allow it to bake for 55-65 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Cool the bread in the pan for about 30 minutes, then move it to the wire cooling rack with a baking sheet below.
Lemon glaze:
Step 5: Whisk the melted butter, powdered sugar, lemon juice and vanilla together, and then pour glaze over the loaf. Allow to set for a few minutes, then serve.

Lemon Blueberry Bread

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Recipe by Alexandra Course: All Word Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

1

Cook Mode

Keep the screen of your device on

Ingredients

• 1 1 ½ cups all-purpose flour

• 1 teaspoon 1 baking powder

• 1 teaspoon 1 salt

• 1/3 cup 1/3 unsalted butter melted

• 1 cup 1 granulated sugar

• 2 2 eggs

• ½ teaspoon vanilla extract

• 2 teaspoons 2 fresh grated lemon zest

• 2 tablespoons 2 fresh lemon juice

• ½ cup milk

• 1 cup 1 fresh or frozen blueberries I used fresh

• 1 tablespoon 1 all-purpose flour

• For the Lemon Glaze:

• 2 tablespoons 2 butter melted

• ½ cup powdered sugar

• 2 tablespoons 2 fresh lemon juice

• ½ teaspoon vanilla extract

Directions

• Step1: Preheat oven to 350 degree Fahrenheit and line the loaf pan with parchment paper. Then whisk the flour, baking powder and salt together in a bowl and set aside.
• Step 2: Blend together the melted butter, sugar, eggs, vanilla, lemon zest and lemon juice in an electric mixer, mix well until it is combined. While mixing, add the flour mixture and milk in two batches, mix until it is well combined. Set it aside.
• Step 3: Rinse the blueberries in a small bowl, toss the blueberries and add a tablespoon of flour. Add the flour coated berries to the batter and gently stir to combine.
• Step 4: Pour the batter immediately into the prepared pan and allow it to bake for 55-65 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Cool the bread in the pan for about 30 minutes, then move it to the wire cooling rack with a baking sheet below.
• Lemon glaze:
• Step 5: Whisk the melted butter, powdered sugar, lemon juice and vanilla together, and then pour glaze over the loaf. Allow to set for a few minutes, then serve.

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