Description
This Blueberry Bread with Lemon Glaze recipe combines the sweet tartness of blueberries with a zesty lemon glaze for a delightful treat that’s perfect for breakfast or as a snack. The moist and tender bread is bursting with juicy blueberries and topped with a tangy lemon icing.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
Blueberries and Glaze:
- 1 1/2 cups fresh or frozen blueberries (if frozen, do not thaw)
- 1 tablespoon all-purpose flour (for coating berries)
- 1 cup powdered sugar
- 2 tablespoons freshly squeezed lemon juice
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Combine Wet Ingredients: In another bowl, whisk melted butter, eggs, milk, vanilla extract, and lemon zest.
- Mix Batter: Pour wet ingredients into dry ingredients and stir until just combined.
- Add Blueberries: Toss blueberries with flour, then fold into the batter.
- Bake: Pour batter into pan, bake for 50-60 minutes until a toothpick comes out clean.
- Glaze: Whisk powdered sugar and lemon juice for glaze, drizzle over cooled bread.
Notes
- For extra lemon flavor, add additional zest to the batter or sprinkle on top of the glaze.
- Store leftovers wrapped tightly at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 22g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
