Lemon Blueberry Bread
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This Blueberry Lemon Bread is super moist, easy to make, and topped with a delicious lemon glaze. Perfect for breakfast or dessert!
An Irresistible Blend: Lemon Blueberry Bread
As the season starts to shift toward cozy apple and pumpkin flavors, there’s something refreshing about holding onto the taste of fresh fruit just a little longer. This Lemon Blueberry Bread captures that essence perfectly. It’s a delightful treat that combines the tartness of lemon with the sweetness of blueberries, making it a versatile option for both breakfast and dessert.
I first shared this recipe back in 2014 when I began my blogging journey. While the core of the recipe remains unchanged, I’ve updated the post with new photos and am excited to share it with you again, because this bread continues to be a favorite of mine.
Why You’ll Love This Recipe
Beyond its mouthwatering flavors, this bread is also incredibly easy to make. You don’t even need a mixer! With just 15 minutes of prep time, you’ll have it ready for the oven. It’s a quick, fuss-free recipe that yields delicious results every time.
Kitchen Equipment You’ll Need
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Spatula
- Loaf pan
- Oven
Ingredients
Bread:
- 1/3 cup melted butter
- 1 cup sugar
- 3 tablespoons lemon juice
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup milk
- 2 tablespoons grated lemon zest
- 1/2 cup chopped walnuts (optional)
- 1 cup fresh or frozen blueberries
Glaze:
- 2 tablespoons lemon juice
- 1 tablespoon butter, melted
- 1 cup confectioners sugar
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- Whisk together dry ingredients: In a bowl, combine flour, baking powder, and salt. Set aside.
- Mix wet ingredients: In a mixing bowl, beat together the melted butter, sugar, lemon juice, and eggs until well blended.
- Combine mixtures: Gradually add the dry ingredients to the wet mixture, alternating with milk. Stir until just combined.
- Add flavor: Gently fold in the lemon zest, walnuts (if using), and blueberries.
- Bake: Pour the batter into the prepared loaf pan and bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare the glaze: Mix together lemon juice, melted butter, and confectioners sugar until smooth.
- Finish: Once the bread is cool, drizzle the glaze over the top. Slice and enjoy!
Tips for Success
- Measure flour correctly: Stir the flour in its container, spoon it into your measuring cup, and level it off with a knife for accuracy.
- Room temperature ingredients: For best results, ensure your eggs and milk are at room temperature before mixing.
- Fresh or frozen blueberries: Both work well. If using frozen, do not thaw them before adding to the batter to prevent streaking.
Additional Tips and Variations
- Nut-free version: Simply omit the walnuts if desired.
- Extra lemony: Add an extra tablespoon of lemon zest for a more pronounced lemon flavor.
Nutritional Highlights (Per Serving)
- Calories: Approximately 250
- Fat: 10g
- Carbohydrates: 37g
- Protein: 4g
- Sugar: 20g
Frequently Asked Questions (FAQ)
Can I use other fruits instead of blueberries?
Yes, you can substitute the blueberries with diced strawberries or raspberries for a different twist.
How should I store the bread?
Wrap the bread tightly in plastic wrap or store it in an airtight container at room temperature for up to three days. It can also be refrigerated for up to a week.
Can the bread be frozen?
Absolutely! Wrap it well in foil or plastic wrap and place it in a freezer bag. It will keep for up to three months.
Conclusion
This Lemon Blueberry Bread is a delightful way to savor the flavors of lemon and blueberries in a moist, tender loaf. Whether you’re enjoying it as a tasty breakfast or a sweet dessert, it’s sure to please. I hope you give this recipe a try and let me know how it turns out for you. Feel free to share your experiences and any variations you come up with. Happy baking!
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