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Heather Wolf

Blueberry Lemon Bread

5 from 13 votes
Soft and sweet, this Blueberry Lemon Bread is a crowd-pleasing treat. Drizzled with a simple lemon glaze and bursting with fresh blueberries, this quick bread will be gone in no time.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 1 loaf
Course: Breads and Rolls
Cuisine: American
Ingredients Equipment Method

Ingredients
  

Blueberry Lemon Bread
  • 2 cups all-purpose flour unbleached
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt fine
  • 8 Tbsp unsalted butter room temperature
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 1/2 cup whole milk room temperature
  • 1/3 cup lemon juice freshly squeezed
  • 3 Tbsp lemon zest
  • 1 Tbsp all-purpose flour
  • 1 cup fresh blueberries divided
Lemon Glaze
  • 1 1/2 cups powdered sugar
  • 3 Tbsp lemon juice freshly squeezed
Garnish
  • fresh blueberries
  • lemon slices

Equipment

  • 9 x 5 bread pan

Method
 

Blueberry Lemon Bread
  1. Preheat oven to 350 degrees. Grease and flour the bottom and sides of a 9 x 5 loaf pan and set aside.
  2. Add flour, baking powder, baking soda and salt to a large bowl. Whisk to combine then set aside.
  3. In a separate bowl, add butter and sugar then beat with an electric mixer until creamy, approximately 2 minutes.
  4. Add eggs one at a time, beating after each addition until combined. Scrape down the sides of the bowl with a spatula as needed.
  5. Add milk, lemon juice and lemon zest then beat until incorporated. Note: it is normal for the batter to look a bit curdled.
  6. Reduce mixer speed to low. Gradually add flour mixture to wet ingredients and mix until just combined. Do not over mix.
  7. In a separate bowl, toss 3/4 cup of blueberries with 1/2 Tablespoon of flour to prevent sinking while baking. Stir gently with a spoon until they are evenly coated.
  8. Gently fold flour-coated blueberries to the batter.
  9. Spoon batter into the prepared baking pan. Note: batter will be thick.
  10. Top batter with remaining 1/4 cup of blueberries and bake for 50 to 55 minutes, covering the top with aluminum foil after the first 30 minutes to prevent overbrowning. Loaf is done when a toothpick inserted into the center comes out clean.
  11. Remove bread from oven and cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
Lemon Glaze
  1. Add powdered sugar and lemon juice to a mixing bowl and stir with a spoon until smooth and lump free.
  2. Glaze will be very thick and pearly white. If you prefer a thinner glaze, add another tablespoon of lemon juice.
  3. Spoon glaze over room temperature bread then garnish with fresh blueberries and lemon slices if desired.
Slice and Serve
  1. Store leftovers in an airtight container at room temperature up to 3 days.