Description
This moist and flavorful Blueberry Bread with Lemon Glaze is a delightful treat perfect for breakfast, brunch, or an afternoon snack. Bursting with fresh blueberries and topped with a tangy lemon glaze, this loaf combines the sweetness of berries with a refreshing citrus twist. Soft and tender with just the right crumb, it’s easy to make and sure to please your whole family.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup granulated sugar
Wet Ingredients
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup plain Greek yogurt or sour cream
- 1 tsp vanilla extract
- ½ cup milk
Additional Ingredients
- 1 ½ cups fresh or frozen blueberries
Lemon Glaze
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
- 1 tsp lemon zest
Instructions
- Prepare the oven and pan: Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper to ensure the bread releases easily after baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined. Set this mixture aside.
- Cream butter and sugar: In a large mixing bowl, use a hand or stand mixer to cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy. This step helps incorporate air into the batter for a tender crumb.
- Add eggs: Beat in the eggs one at a time, making sure each is fully combined before adding the next. This ensures an even texture in the final bread.
- Add yogurt and vanilla: Mix in the Greek yogurt (or sour cream) and vanilla extract until the batter is smooth. This adds moisture and flavor.
- Combine wet and dry: Gradually add the dry ingredients and milk to the wet mixture, alternating between the two. Start and end with the dry ingredients, mixing just until combined to avoid overworking the batter, which can make the bread tough.
- Fold in blueberries: Gently fold in the fresh or frozen blueberries to distribute them evenly throughout the batter without crushing them.
- Pour batter and bake: Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover it loosely with foil to prevent burning.
- Cool the bread: Let the bread cool in the pan for about 10 minutes to set. Then carefully transfer it to a wire rack to cool completely before glazing.
- Prepare and apply lemon glaze: Whisk together the powdered sugar, fresh lemon juice, and lemon zest until smooth to create a tangy glaze. Drizzle the glaze evenly over the cooled bread for a bright finishing touch.
Notes
- Use fresh or frozen blueberries; if using frozen, do not thaw before folding into batter to prevent discoloring.
- Make sure not to overmix the batter once the dry ingredients are added to ensure a tender bread crumb.
- If the loaf starts browning too much before it’s fully baked, cover loosely with foil to avoid burning.
- You can substitute milk with buttermilk for extra tang and moisture.
- Store leftover bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
