Description
This quick bread is bright with lemon and studded with juicy blueberries for a moist, tender crumb. It is perfect for weekend brunch, afternoon snacks, or gifting to neighbors and hosts.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
- 2 tbsp lemon zest
- 2 large eggs
- 1/2 cup melted butter (or 1/3 cup neutral oil)
- 1/2 cup milk or buttermilk
- 1 1/4 cups blueberries, tossed in 1 tbsp flour
- 1 tsp vanilla extract
- Optional glaze: 1 cup powdered sugar + 2-3 tbsp lemon juice (for lemon blueberry bread with glaze)
Instructions
Step 1: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
Step 1: Whisk dry mix: combine flour, baking powder, baking soda, and salt in a bowl.
Step 2: Combine sugar and lemon zest: rub zest into sugar until fragrant.
Step 3: Beat eggs briefly in a separate bowl.
Step 4: Stir wet mix: mix melted butter, milk, and vanilla into the eggs.
Step 5: Fold wet into dry: pour wet mix into dry mix and stir until just combined.
Step 6: Fold in blueberries gently to avoid crushing them.
Step 7: Pour batter into the prepared pan and smooth the top.
Step 8: Bake until a toothpick comes out clean, 45–55 minutes.
Step 9: Cool in pan for 10 minutes, then transfer to a rack to cool completely.
Step 10: Mix glaze: whisk powdered sugar with lemon juice until smooth.
Step 11: Glaze loaf: drizzle the lemon blueberry bread with glaze once it is mostly cool.
Notes
This homemade lemon blueberry bread recipe scales easily. For a denser loaf use oil; for extra richness use butter. The glaze keeps the top tender and adds a bright finish.
Nutrition
- Calories: ~300 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Carbohydrates: 45 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 55 mg