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
Scale
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.
