If you’re craving a fruity, moist treat with a perfect tangy finish, this Blueberry Bread with Lemon Glaze Recipe is an absolute must-make. Bursting with juicy blueberries and lifted by a bright, zesty lemon glaze, this bread masterfully balances sweet and citrus flavors in every tender slice. Whether you’re baking for breakfast, brunch, or a cozy afternoon snack, this recipe combines simple pantry staples with fresh ingredients for a delightful, homemade loaf that never fails to impress.
Ingredients You’ll Need
Gathering your ingredients is the first joyful step toward baking this scrumptious bread. Each component plays a special role—from the fluffy texture given by all-purpose flour and leavening agents, to the moist richness from Greek yogurt and butter, plus those vibrant bursts of blueberry that add both flavor and color to the loaf.
- 2 cups all-purpose flour: Forms the base that gives the bread structure and softness.
- 1 ½ tsp baking powder: Helps the bread rise light and fluffy.
- ½ tsp baking soda: Works with acidic ingredients for a tender crumb.
- ¼ tsp salt: Enhances all the flavors without being overpowering.
- 1 cup granulated sugar: Sweetens the bread and aids in browning the crust.
- ½ cup unsalted butter, softened: Adds richness and moisture for a melt-in-your-mouth texture.
- 2 large eggs: Bind ingredients together and provide lift.
- ½ cup plain Greek yogurt or sour cream: Keeps the bread wonderfully moist and tender.
- 1 tsp vanilla extract: Brings warmth and depth of flavor to each bite.
- ½ cup milk: Balances the batter consistency and enhances softness.
- 1 ½ cups fresh or frozen blueberries: The star ingredient, bursting with juicy sweetness and color.
- 1 cup powdered sugar: For the glaze, adding that luscious sweetness.
- 2–3 tbsp fresh lemon juice: Packs a refreshing citrus punch essential for the glaze.
- 1 tsp lemon zest: Delivers aromatic brightness to complete the glaze’s flavor.
How to Make Blueberry Bread with Lemon Glaze Recipe
Step 1: Prepare Your Pan and Preheat the Oven
Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan, then line it with parchment paper. This step ensures your bread won’t stick, making for a smooth release and perfect shape once baked.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Mixing these beforehand means even distribution throughout the batter—key for that consistent rise and tender crumb.
Step 3: Cream Butter and Sugar
Using a large bowl, beat the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy. This process incorporates air, essential for a soft texture. Then, add the eggs one at a time, fully blending each before adding the next to keep the mixture smooth and cohesive.
Step 4: Add Yogurt and Vanilla
Stir in the Greek yogurt (or sour cream) and vanilla extract until the batter is luxuriously smooth. These ingredients enrich the bread and add a subtle tang that complements the blueberries beautifully.
Step 5: Alternate Dry Ingredients and Milk
Gradually incorporate the dry ingredients and milk into your batter, beginning and ending with the dry mix. This alternating method prevents overmixing, which can toughen the bread, keeping your loaf tender and soft.
Step 6: Fold in the Blueberries
Gently fold the fresh or frozen blueberries into the batter, careful not to overmix so the berries don’t break apart and create unwanted streaks of blue. This technique ensures every slice has delightful pockets of juicy blueberry goodness.
Step 7: Bake with Care
Pour the batter into your prepared loaf pan and smooth the top. Bake for 50 to 60 minutes, checking with a toothpick inserted in the center—it should come out clean when done. If the top browns too fast, tent it loosely with foil to avoid burning.
Step 8: Cool and Glaze
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. While it cools, whisk together powdered sugar, fresh lemon juice, and lemon zest to create the tangy glaze. Drizzle it over the cooled bread for that iconic finishing touch of flavor and a beautiful glossy shine.
How to Serve Blueberry Bread with Lemon Glaze Recipe
Garnishes
A simple dusting of powdered sugar or a few extra fresh blueberries on top beautifully complements the lemon glaze while adding an inviting, fresh look. You can also sprinkle a bit more lemon zest for an extra zing and sprigs of fresh mint for color contrast.
Side Dishes
This Blueberry Bread with Lemon Glaze Recipe shines on its own but pairs perfectly with a light dollop of whipped cream or a scoop of vanilla ice cream for dessert. For breakfast, serve alongside buttery scrambled eggs or a refreshing fruit salad to create a balanced, satisfying meal.
Creative Ways to Present
Slice the bread thick and serve atop a wooden board with small bowls of honey, clotted cream, or lemon curd to let guests customize their bites. You can also transform slices into French toast—just imagine that glaze adding a citrusy drizzle over your morning indulgence!
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap your leftover blueberry bread tightly in plastic wrap or store it in an airtight container. Kept at room temperature, it stays fresh and moist for 2 to 3 days—perfect for quick snacks or breakfast on the go.
Freezing
If you want to enjoy this Blueberry Bread with Lemon Glaze Recipe later, wrap it well in plastic wrap, then foil and freeze it for up to 2 months. Thaw overnight in the fridge or at room temperature to retain its delightful texture and flavor.
Reheating
Warm slices in the microwave for about 15 seconds or toast lightly in a toaster oven to revive that fresh-baked feeling. If you like, add a little extra drizzle of lemon glaze or butter before serving to bring out the flavors once again.
FAQs
Can I use frozen blueberries for this recipe?
Absolutely! Frozen blueberries work wonderfully—just be sure not to thaw them before folding into the batter to prevent extra liquid from making your bread soggy.
What if I don’t have Greek yogurt or sour cream?
You can substitute with an equal amount of buttermilk or whole milk mixed with a teaspoon of lemon juice to keep that tender texture and slight tang.
How do I prevent the blueberries from sinking to the bottom?
Coat the blueberries lightly in flour before folding them into the batter. This helps suspend them evenly throughout the bread as it bakes.
Can I make muffins instead of a loaf?
Yes! Spoon the batter into a greased or lined muffin tin, filling each cup about two-thirds full, then bake for 20-25 minutes at 350°F. The lemon glaze works beautifully drizzled on top after cooling.
Is it okay to adjust the amount of lemon in the glaze?
Definitely. The lemon juice and zest can be adjusted to taste—add more for extra tang or less if you prefer a milder citrus flavor. The glaze is all about balancing sweetness with brightness.
Final Thoughts
This Blueberry Bread with Lemon Glaze Recipe will quickly become a beloved favorite, thanks to its harmonious blend of fruity sweetness and refreshing lemon zest. Whether for gifting, gatherings, or quiet weekend moments, baking this bread is a delightful experience that rewards you with layers of flavor and comforting texture. You really can’t go wrong inviting this luscious loaf into your kitchen and heart. Give it a try—you’re going to love every bite!
Print
Blueberry Bread with Lemon Glaze Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Blueberry Bread with Lemon Glaze is a moist and flavorful quick bread, bursting with fresh blueberries and topped with a tangy lemon glaze. Perfect for breakfast, brunch, or a sweet snack, this recipe combines the richness of buttery crumb with the brightness of lemon, making it a delightful treat for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup plain Greek yogurt or sour cream
- 1 tsp vanilla extract
- ½ cup milk
- 1 ½ cups fresh or frozen blueberries
For the Lemon Glaze
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
- 1 tsp lemon zest
Instructions
- Preheat the Oven. Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper to ensure the bread doesn’t stick and is easy to remove after baking.
- Mix Dry Ingredients. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this bowl aside for later incorporation into the batter.
- Cream Butter and Sugar. In a large mixing bowl, use an electric mixer to cream the softened unsalted butter with granulated sugar until the mixture becomes light and fluffy, which helps create a tender crumb.
- Add Eggs. Beat in the eggs one at a time to the butter and sugar mixture, ensuring each is fully incorporated before adding the next for a smooth batter.
- Incorporate Yogurt and Vanilla. Mix in the plain Greek yogurt (or sour cream) and vanilla extract until the batter is smooth and creamy, adding moisture and flavor.
- Add Dry Ingredients and Milk Alternately. Gradually add the dry ingredients and milk to the wet mixture, alternating between the two and starting and ending with the dry ingredients. Mix gently until just combined to avoid overmixing and a tough bread texture.
- Fold in Blueberries. Gently fold the blueberries into the batter, being careful not to crush them or overmix, which could turn the batter purple and muddy.
- Pour Batter into Pan. Pour the batter into the prepared loaf pan and smooth the top with a spatula for even baking.
- Bake the Bread. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean. To prevent over-browning, cover the loaf loosely with foil if the top browns too quickly during baking.
- Cool the Bread. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before glazing.
- Prepare and Apply Lemon Glaze. In a small bowl, whisk together powdered sugar, fresh lemon juice, and lemon zest until smooth. Drizzle the glaze evenly over the cooled bread to add a zesty sweetness.
Notes
- For best results, use fresh blueberries to prevent excess moisture, but frozen blueberries can be used if fresh are unavailable. Do not thaw frozen blueberries before folding them into the batter.
- If the bread starts to brown too fast while baking, cover it loosely with foil to prevent burning.
- The lemon glaze can be adjusted by adding more or less lemon juice to achieve desired consistency.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This bread freezes well; wrap tightly and freeze for up to 2 months.
