Blueberry Bread with Lemon Glaze Recipe
If you’re searching for a showstopping bake that’s equal parts fresh, vibrant, and comforting, look no further than Blueberry Bread with Lemon Glaze. Bursting with juicy blueberries and topped with a tangy lemon glaze, this loaf delivers the perfect sweet-tart balance and an irresistible, moist crumb. Whether you’re planning brunch, looking to brighten up your coffee break, or want to impress friends at your next gathering, this simple yet delightful bread always wins hearts.
Ingredients You’ll Need
One of the best things about Blueberry Bread with Lemon Glaze is that it comes together with humble, everyday ingredients—each one playing a key role in making the final loaf so special. Don’t skip any: from the tenderizing butter to the burst of citrus, each brings something wonderful to the table!
- All-purpose flour: Creates the perfect structure for the bread, ensuring a soft and tender crumb.
- Baking powder: Lifts the loaf for a light, fluffy texture you’ll crave.
- Salt: Brings out all the other flavors and stops the bread from tasting flat.
- Unsalted butter, softened: Gives that rich, buttery backbone we love in classic quick breads.
- Granulated sugar: Adds the sweetness that balances the tart blueberries and lemon.
- Large eggs: These bind everything together and help the loaf rise beautifully.
- Vanilla extract: Adds a cozy note that deepens the bread’s flavor.
- Milk: Keeps the crumb moist and helps everything blend together.
- Zest of 1 lemon: Delivers zippy, fragrant pops of citrus in every slice.
- Fresh or frozen blueberries: The star of the show, lending pockets of juicy sweetness; use frozen berries straight from the freezer so they don’t bleed.
- Flour (for coating blueberries): Prevents your berries from sinking to the bottom of the loaf.
- Powdered sugar (for the glaze): Melts into a silky, sweet finish for the loaf.
- Fresh lemon juice (for the glaze): Lends that bright, refreshing tang in every drizzle.
How to Make Blueberry Bread with Lemon Glaze
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F. Either grease or line a 9×5-inch loaf pan to make sure the bread lifts out effortlessly—nothing should get between you and the first warm slice of Blueberry Bread with Lemon Glaze.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Whisking now helps evenly distribute the leaveners and salt, setting you up for a well-risen, evenly flavored loaf.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar until the mixture looks pale and fluffy. This step isn’t just about combining ingredients; creaming incorporates air, which means a lighter bread and a more delicate crumb.
Step 4: Add Wet Ingredients
Beat in the eggs one at a time, making sure each is fully mixed in before adding the next. Then pour in the vanilla, milk, and freshly grated lemon zest. This is where the bread starts to smell simply irresistible, with notes of vanilla and citrus wafting around the kitchen!
Step 5: Combine the Batter
Gently fold the dry ingredients into the wet mixture, taking care not to overmix. Stir until just combined—this keeps your bread tender rather than tough.
Step 6: Prepare the Blueberries
In a small bowl, toss the blueberries with one tablespoon of flour. This quick trick helps suspend the berries evenly throughout the loaf, so every slice of Blueberry Bread with Lemon Glaze is studded with juicy bursts.
Step 7: Incorporate and Bake
Delicately fold the flour-dusted blueberries into the batter, then pour the mixture into your prepared loaf pan. Smooth out the top, then bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. The scent in the kitchen at this stage is pure magic!
Step 8: Cool and Glaze
Let the bread cool in the pan for about 10 minutes, then gently transfer to a wire rack to cool completely. Once the loaf is cool, whisk together powdered sugar and lemon juice for the glaze, starting with one tablespoon of juice and adding more if needed. Drizzle generously over the loaf for a glossy, tangy finish.
How to Serve Blueberry Bread with Lemon Glaze
Garnishes
The beauty of Blueberry Bread with Lemon Glaze is that it’s stunning all on its own, but a few thoughtful garnishes can really make it pop. Add a sprinkle of extra lemon zest or a handful of fresh blueberries on top right after glazing for gorgeous color and a touch of elegance.
Side Dishes
This loaf pairs wonderfully with a dollop of lightly sweetened whipped cream, a spoonful of lemon curd, or a scoop of creamy Greek yogurt. For brunch, serve it alongside a fresh fruit salad or a savory egg dish for a meal that sings with both sweet and savory notes.
Creative Ways to Present
Take your Blueberry Bread with Lemon Glaze to the next level by slicing it thickly and toasting the pieces lightly—top with butter or a drizzle of honey. For special occasions, cube the cooled bread and layer it in a trifle with whipped cream and extra berries, or slice it into fingers for a dessert platter that’s equal parts homey and sophisticated.
Make Ahead and Storage
Storing Leftovers
To keep your Blueberry Bread with Lemon Glaze tasting fresh, wrap it tightly in plastic wrap or store in an airtight container. It’ll stay moist at room temperature for 2 to 3 days, or in the fridge for up to a week—if it lasts that long!
Freezing
This bread freezes beautifully. Wrap the loaf (or individual slices) in a double layer of plastic wrap and then foil, and stash in the freezer for up to three months. When you’re ready to enjoy, just thaw at room temperature overnight.
Reheating
If you love that fresh-from-the-oven warmth, pop a slice in the microwave for 10-15 seconds, or toast slices lightly for extra texture. If the glaze softens too much, you can always add a touch more after reheating for that perfect finish.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! If you’re using frozen blueberries in your Blueberry Bread with Lemon Glaze, just add them straight from the freezer—no thawing needed. Toss them in flour to help prevent bleeding and sinking.
How do I know when the bread is finished baking?
The best way is to insert a toothpick into the center of the loaf. If it comes out clean (or with just a crumb or two), the bread is ready. Keep an eye on the top as well; it should be golden and just starting to pull away from the edges of the pan.
Can I make this gluten free?
Yes! Substitute a quality 1-to-1 gluten-free baking flour for the all-purpose flour. Double-check your baking powder and other ingredients to ensure they’re gluten-free as well.
What’s the secret to a really moist quick bread?
Use room temperature butter and eggs, don’t overmix the batter, and let the bread cool completely before cutting. And of course, that juicy burst of blueberries adds unbeatable moisture to every bite!
Is it better to add the lemon glaze while the bread is warm or cool?
Wait until your Blueberry Bread with Lemon Glaze has cooled completely before glazing. This helps the glaze set on top rather than soaking in, so you get that glossy, picture-perfect finish with every slice.
Final Thoughts
This Blueberry Bread with Lemon Glaze is the kind of recipe you’ll find yourself returning to, whether you crave cozy flavors in winter or something bright and summery as the days grow longer. Share it with friends, bake it for yourself, or tuck slices away for a sweet treat any time—you won’t regret giving it a try!
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Blueberry Bread with Lemon Glaze Recipe
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (10 slices) 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of sweet blueberries and zesty lemon with this moist and flavorful Blueberry Bread topped with a tangy Lemon Glaze. Perfect for breakfast or as a dessert, this easy-to-make loaf is a crowd-pleaser.
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 cup milk
- zest of 1 lemon
- 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
- 1 tablespoon flour (for coating blueberries)
For the Lemon Glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons fresh lemon juice
Instructions
- Preheat and Prepare: Preheat the oven to 350°F and grease or line a 9×5-inch loaf pan.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream Butter and Sugar: In a large mixing bowl, cream the butter and sugar until light and fluffy.
- Add Wet Ingredients: Beat in the eggs, then add the vanilla extract, milk, and lemon zest, mixing until smooth.
- Combine and Bake: Gradually stir in the dry ingredients, fold in the flour-coated blueberries, pour the batter into the pan, and bake for 50–60 minutes.
- Make Glaze and Serve: Whisk together the powdered sugar and lemon juice to make the glaze, drizzle over the cooled bread, and enjoy!
Notes
- For extra lemon flavor, add 1 tablespoon of lemon juice to the batter.
- This bread stores well at room temperature for 2–3 days or can be refrigerated for up to a week.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 160mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
