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–+ servings
Benjamin

Flavorful Lemon Blueberry Bread

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.
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Prep Time 15 minutes
Servings: 10 servings
Course: Bread
Cuisine: American
Ingredients Method Notes

Ingredients
  

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

Method
 

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and lightly grease an 8x4-inch loaf pan.
Prepare the Batter:
  1. In a large mixing bowl, beat the sugar, melted butter, eggs, and lemon juice together until smooth.
  2. 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.
  3. Add Blueberries and Walnuts: Gently fold in the blueberries, chopped walnuts, and grated lemon zest. Be careful not to overmix.
Bake the Bread:
  1. Pour the batter into the prepared loaf pan and spread evenly.
  2. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
  3. Cool the bread in the pan for 10 minutes.
  4. Prepare the Glaze: While the bread is cooling, mix the sugar and lemon juice in a small bowl until smooth.
Glaze and Serve:
  1. Remove the bread from the pan and drizzle the glaze over the top while it’s still warm.
  2. 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.

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