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–+ servings
Lemon Blueberry Bread

Lemon Blueberry Bread

This Lemon Blueberry Bread is a moist and flavorful quick bread that's sure to become a favorite.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 259 kcal

Equipment

  • Loaf Pan
  • Electric mixer
  • whisk
  • measuring cups
  • measuring spoons

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 0.33 cups unsalted butter melted
  • 1 cups granulated sugar
  • 2 units eggs
  • 0.5 teaspoon vanilla extract
  • 2 teaspoons fresh grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 0.5 cups milk
  • 1 cups fresh or frozen blueberries I used fresh
  • 1 tablespoon all-purpose flour for coating blueberries

Lemon Glaze

  • 2 tablespoons butter melted
  • 0.5 cups powdered sugar
  • 2 tablespoons fresh lemon juice
  • 0.5 teaspoon vanilla extract

Instructions
 

  • Preheat oven to 350°F and line a 9"x 5" loaf pan with parchment paper (or lightly grease with butter).
  • In a medium bowl, whisk the flour, baking powder and salt, and set aside.
  • In the bowl of an electric mixer, blend together the melted butter, sugar, eggs, vanilla, lemon zest and lemon juice. Mix until well combined.
  • While slowly mixing, add flour mixture and milk in two batches (some flour, then some milk, then the rest of the flour and the rest of the milk). Stop mixing as soon as it's just combined.
  • Rinse off the blueberries (if using fresh) so they have just a bit of moisture on them, then, in a small bowl toss the blueberries and 1 tablespoon of flour.
  • Add the flour-coated berries to the batter and gently but quickly stir, by hand, to combine.
  • Immediately pour batter into prepared pan and bake for 55-65 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
  • Cool bread in the pan for about 30 minutes, then move to a wire cooling rack with a baking sheet below.
  • Prepare glaze by whisking together the melted butter, powdered sugar, lemon juice and vanilla, then pour glaze over the loaf. Allow to set a few minutes, then enjoy!

Notes

If baking the day before serving, wrap cooled loaf in plastic wrap and store at room temperature WITHOUT the glaze. Then, mix up and add the glaze the day of serving.

Nutrition

Serving: 1sliceCalories: 259kcalCarbohydrates: 44gProtein: 4gFat: 8gSaturated Fat: 4gCholesterol: 51mgSodium: 298mgPotassium: 64mgFiber: 1gSugar: 28gVitamin A: 264IUVitamin C: 4mgCalcium: 50mgIron: 1mg
Keyword dessert, lemon blueberry bread, Quick Bread
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