Description
Lemon Blueberry Bread is a refreshing, sweet, and tangy treat that’s perfect for any time of the day. Bursting with juicy blueberries and vibrant lemon zest, this moist bread is topped with a simple lemon glaze for a finishing touch. It’s easy to make, full of flavor, and ideal for breakfast, snacks, or dessert.
Ingredients
Scale
For the Bread:
- 1 cup white sugar
- ⅓ cup melted butter
- 2 large eggs
- 3 tablespoons lemon juice
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ cup milk
- 1 cup fresh or frozen blueberries
- ½ cup chopped walnuts
- 2 tablespoons grated lemon zest
For the Glaze Topping:
- ¼ cup white sugar
- 2 tablespoons lemon juice
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and lightly grease an 8×4-inch loaf pan.
- Prepare the Batter:
- In a large mixing bowl, beat the sugar, melted butter, eggs, and lemon juice together until smooth.
- In a separate bowl, combine the flour, baking powder, and salt. Gradually add this to the wet ingredients, alternating with the milk, and mix until just combined.
- Add Blueberries and Walnuts: Gently fold in the blueberries, chopped walnuts, and grated lemon zest. Be careful not to overmix.
- Bake the Bread:
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the bread in the pan for 10 minutes.
- Prepare the Glaze: While the bread is cooling, mix the sugar and lemon juice in a small bowl until smooth.
- Glaze and Serve:
- Remove the bread from the pan and drizzle the glaze over the top while it’s still warm.
- Let the bread cool completely on a wire rack before slicing and serving.
Notes
- Fresh or Frozen Blueberries: Both work well, but do not thaw frozen blueberries before adding to the batter to prevent excess moisture.
- Coat Blueberries in Flour: Tossing blueberries in a small amount of flour before adding to the batter helps prevent them from sinking to the bottom.
- Storage: Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freezing: Wrap the bread tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
- Optional Additions: Swap walnuts for almonds or omit nuts if preferred. You can also add a teaspoon of vanilla extract for added depth of flavor.
- Prep Time: 15 minutes
- Cook Time: 60–70 minutes
- Category: Bread
- Method: Baking
- Cuisine: American