Blueberry Lemon Bread with Lemon Glaze
Loaded with juicy blueberries and topped with a bright, sweet glaze, this quick bread recipe is a welcome treat any time it's served. Blueberry Lemon Bread with Lemon Glaze makes a great grab-and-go breakfast and is perfect to serve with coffee for an afternoon snack.
Ingredients
Blueberry Lemon Bread
- 1 cup granulated sugar
- 1/3 cup unsalted butter melted
- 2 large eggs room temperature
- 2 tsp lemon zest
- 2 tsp orange zest optional
- 2 tbsp lemon juice
- 2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp kosher salt
- 1/2 cup milk
- 1 1/4 cups fresh blueberries
Lemon Glaze
- 2/3 cup powdered sugar
- 3 tbsp lemon juice
- 1 tbsp lemon zest
Instructions
- Preheat oven to 350ºF. Line an 8 ½ x 4 ½ inch loaf pan with parchment, leaving extra paper hanging over side of pan.
- In a large mixing bowl or stand mixer, beat together the sugar, butter, eggs, lemon and orange zest, lemon juice, and vanilla extract until well incorporated.
- Combine flour, baking powder, and Kosher salt together in a separate bowl. Add blueberries and toss to coat in flour mixture. Stir in the egg mixture and milk until no lumps. Pour into prepared loaf pan.
- Bake until a toothpick inserted in the center comes out lean, about 60-70 minutes. Cool bread for 20 minutes.
- Meanwhile, make the glaze. Stir together the powdered sugar, lemon juice, and lemon zest until smooth.
- Remove the bread from the pan and drizzle with glaze. Slice and enjoy.
Notes
- Store the loaf tightly wrapped or in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days if your kitchen runs warm (bring slices to room temperature or warm briefly before serving).
- For longer storage, freeze the cooled, unglazed loaf wrapped tightly in plastic wrap and placed in a freezer bag for up to 4 months. Thaw completely before adding the glaze.