Lemon Blueberry Bread

What You'll Need:

Lemon Granulated Sugar All-Purpose Flour Baking Powder Salt Milk Vegetable Oil (or Butter) Eggs Vanilla Extract Fresh or Frozen Blueberries Powdered Sugar Lemon Juice Salted Butter

Preheat oven to 350°F. Line a 9x5-inch loaf pan with parchment paper. Rub lemon zest into granulated sugar in a large bowl to draw out the natural lemon oils. Let sit while gathering other ingredients.

Add flour, baking powder, and salt to the lemon sugar mixture. Whisk to combine.

In a separate bowl, whisk eggs, oil, milk, and vanilla.

Add wet ingredients to the flour mixture and stir just until combined. It's okay if the batter is lumpy.

Gently stir in 1 cup of blueberries with a wooden spoon or spatula.

Pour batter into the prepared pan and sprinkle the remaining blueberries on top.

Bake for 55-60 minutes until a skewer inserted in the center of the loaf comes out clean with only a few crumbs. Let cool completely on a wire rack.

Whisk powdered sugar, melted butter, lemon juice, and vanilla extract in a small bowl until a nice pourable glaze forms.

Drizzle over the lemon blueberry loaf, then let set for about 1 hour before slicing and serving.

This blueberry lemon bread has a classic flavor combination of sweet and tart blueberries, with citrusy and tart lemons that tastes like Spring to me!

One thing I love about quick bread is that you can freeze it and take out slices when you need them. Dashing out the door in the morning?! Zap a slice in the microwave and there you have a tasty breakfast treat!

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