This Lemon Blueberry Bread is a delightful treat that combines the tangy flavor of lemon with the sweet burst of blueberries. It’s perfect for breakfast, a snack, or even as a light dessert. The bread is moist, flavorful, and has a lovely lemon glaze drizzled on top.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 cup milk
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
- ½ teaspoon vanilla extract
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 tablespoon milk
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- Combine Wet Ingredients: In a large bowl, mix the melted butter, eggs, milk, lemon zest, lemon juice, and vanilla extract until well combined.
- Add Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix.
- Fold in Blueberries: Gently fold the blueberries into the batter.
- Pour Batter: Pour the batter into the prepared loaf pan, spreading it evenly.
- Bake: Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare Glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and milk until smooth. Drizzle the glaze over the cooled bread.
- Serve: Slice and enjoy your Lemon Blueberry Bread!
Feel free to adjust the lemon and blueberry quantities to suit your taste. Enjoy!