The magic of this Lemon Blueberry Bread lies in its perfect balance of sweet and tangy flavors. The fresh blueberries burst with juiciness, creating little pockets of sweetness throughout the loaf, while the lemon zest infuses the bread with a vibrant citrus aroma. The lemon glaze adds an extra layer of tangy sweetness, soaking into the bread’s crust and creating a luscious finish that makes every bite irresistibly delicious. It’s a delightful treat that combines the best of both worlds: the comforting, tender crumb of a classic quick bread with the bright, refreshing flavors of lemon and blueberry.
Ingredients:
- For the Bread:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tablespoon lemon zest (from about 1 large lemon)
- 1 teaspoon vanilla extract
- ½ cup milk (whole or 2%)
- 1 ½ cups fresh or frozen blueberries (if using frozen, do not thaw)
- For the Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream the Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the butter and granulated sugar together until light and fluffy, about 2-3 minutes. This step is crucial for creating a light and tender crumb in the bread.
- Add Eggs, Lemon Zest, and Vanilla: Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the lemon zest and vanilla extract until combined.
- Alternate Adding Dry Ingredients and Milk: With the mixer on low speed, add the flour mixture in three parts, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined; do not overmix, as this will make the bread dense.
- Coat Blueberries and Fold Them In: In a small bowl, toss the blueberries with a tablespoon of flour to prevent them from sinking to the bottom of the bread. Gently fold the blueberries into the batter using a spatula, ensuring even distribution without crushing the berries.
- Pour Batter into the Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. If desired, sprinkle a few extra blueberries on top for decoration.
- Bake the Bread: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean or with just a few moist crumbs. If the top is browning too quickly, tent it with aluminum foil halfway through baking.
- Cool the Bread: Allow the bread to cool in the pan for about 15 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
- Prepare the Lemon Glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. The glaze should be thick but pourable; add more lemon juice if needed to achieve the desired consistency.
- Glaze the Bread: Once the bread is completely cooled, drizzle the lemon glaze over the top, allowing it to drip down the sides. Let the glaze set for about 15 minutes before slicing.
- Serve and Enjoy: Slice the lemon blueberry bread and enjoy it as a refreshing snack, breakfast treat, or dessert.
