Lemon Blueberry Bread
Made with fresh lemons and fresh blueberries, this zesty and delicious Lemon Blueberry Bread is topped with a tart lemon glaze for a beautiful finish!
Servings: 10 servings
Ingredients
Bread
- 1 lemon zested and juiced
- 1 cup granulated sugar
- 1 3/4 cups (247g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk
- ½ cup vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ cups fresh or frozen blueberries divided
Glaze
- 1 cup powdered sugar
- 2 Tablespoons lemon juice
- 3 Tablespoons salted butter melted
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Line a 9x5-inch loaf pan with a parchment paper sling.
- Rub lemon zest into granulated sugar in a large bowl to draw out the natural lemon oils. Let sit while gathering other ingredients.1 lemon, 1 cup granulated sugar
- Add flour, baking powder, and salt to the lemon sugar mixture. Whisk to combine.1 3/4 cups (247g) all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt
- In a separate bowl, whisk eggs, oil, milk, and vanilla.½ cup milk, ½ cup vegetable oil or melted butter, 2 large eggs, 1 teaspoon vanilla extract
- 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.1½ cups fresh or frozen blueberries
- 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.1 cup powdered sugar, 2 Tablespoons lemon juice, 3 Tablespoons salted butter, ½ teaspoon vanilla extract
Notes
- Storage: Store lemon blueberry bread in a Ziploc bag or an airtight container on the counter for 3-4 days.
- Fridge: Refrigerating lemon blueberry bread will help it last a day or two longer.
- Freeze: To freeze the whole loaf, wrap it tightly in plastic wrap, or put it in an airtight container and freeze it for up to 3 months. Defrost overnight in the fridge before bringing it to room temperature to slice. To freeze slices, you'll need to wrap each slice in plastic wrap first. Place the slices in a Ziploc bag or freezable container and put them in the freezer for up to 3 months. Simply take out a slice and leave it on the counter to defrost, or put it in the microwave for a minute to defrost quicker if you prefer.
Nutrition
Calories: 380kcal | Carbohydrates: 56g | Protein: 4g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 247mg | Potassium: 95mg | Fiber: 2g | Sugar: 35g | Vitamin A: 187IU | Vitamin C: 9mg | Calcium: 76mg | Iron: 2mg
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