This Lemon Blueberry Bread is easy to make, super moist, and loaded with fresh blueberries. It’s finished with a lemon glaze that perfectly complements the blueberries! Delicious!
- 2 cups all-purpose flour, (spoon and leveled)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure lemon extract
- 2 tablespoons lemon juice, freshly squeezed
- 2 teaspoons lemon zest
- 1 cup full-fat buttermilk, room temperature
- 1 1/2 cups fresh blueberries*
- 2 tablespoons flour for coating blueberries
- 1 to 1 1/2 cups powdered sugar
- 2 tablespoons lemon juice
- 1/2 teaspoon lemon zest
- Preheat oven to 350 degrees. Spray a 9 x 5 loaf pan with nonstick baking spray and set aside, or alternately, you can butter the pan and line it with a piece of parchment paper across the bottom and hanging about 1-inch over the sides.
- In a medium bowl, whisk together the 2 cups of flour, baking powder, baking soda, and salt and set aside.
- Add the butter and sugar to a large bowl. Beat with a hand mixer for about one minute until creamy. Add the eggs, vanilla, lemon extract, lemon juice, and lemon zest, and mix to combine.
- Add 1/2 of the buttermilk, and 1/2 of the dry ingredients. Mix just until the dry ingredients are almost incorporated. Add the second half of the buttermilk and dry ingredients and mix again just to incorporate.
- Toss the blueberries in the 2 tablespoons of flour and gently fold them in. If using frozen blueberries do not thaw them. Use them straight from the freezer. Otherwise, they will become watery.
- Transfer the batter to the prepared loaf pan. Bake for 55 to 60 minutes or until the bread is golden brown on top and a toothpick comes out clean. Frozen blueberries might increase the bake time by a few minutes. Note: If the bread starts to brown too quickly, make a tent out of a piece of sturdy heavy-duty foil and place it over the loaf pan, making sure the foil doesn’t touch the bread.
- Transfer the bread to a wire rack. Allow the bread to cool for about 15 minutes. Invert onto the wire rack and allow the bread to completely cool, before adding the lemon glaze.
- In a 2 cup measuring cup or medium bowl, whisk together the powdered sugar, lemon juice, and lemon zest with a fork or small whisk, until the glaze is smooth and free of any lumps from the sugar. If you want a thicker glaze, you can add some additional sugar, or you can reduce the lemon juice in the beginning, but I prefer to use all of the lemon juice. I want that lemony flavor.
- Spread the glaze over the top of the bread, allowing it to run over the sides. Allow at least 15 minutes for the glaze to set up on the bread before slicing. You can also refrigerate the bread for a few minutes. Slice the bread with a serrated bread knife and serve.
- This bread is best if consumed the day it’s made. Wrap leftover bread tightly and store in the refrigerator for up to 2 days at room temperature or 3 days if refrigerated.
- Frozen blueberries: *You can use frozen blueberries for this recipe. Make sure you don’t thaw them. If you do, they will become watery. Frozen blueberries might add an additional few minutes of baking time.
- Coating blueberries with flour: Make sure you toss the blueberries in the 2 tablespoons of flour before adding them to the batter. This helps to keep the blueberries suspended in the batter so they don’t sink to the bottom.
- Freezing bread: I don’t recommend freezing this bread with the glaze on it. Make sure bread is completely cooled. Tightly wrap the loaf of bread (or slices) in a double layer of plastic wrap or foil, or use a large freezer bag, or freezer-safe container. Freeze for up to 3 months. When ready to serve, thaw the bread overnight in the refrigerator or for a couple of hours at room temperature, before covering it with lemon glaze.
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