Lemon Blueberry Bread w/ Lemon Glaze
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This Lemon Blueberry Bread is ridiculously good. Moist, delicious, and easy to make! (The lemon glaze really puts the flavor over the top.) It’s so good, you might just need to make a 2nd loaf right away!
Lemon Blueberry Bread
Lemon and blueberries are one of my favorite flavor combinations.
The sweetness of the juicy blueberries and the fresh zing of lemon are just meant to go together! I’m absolutely stoked about how delicious this Lemon Blueberry Bread recipe is.
Fresh lemons just seem to bring out the best flavors of the fruit they are paired with. Another reason this easy blueberry bread so over the top is delicious is, the lemon glaze that is poured over the bread while it is still warm.
The glaze soaks in and once the bread has cooled, you’ll add even more lemon glaze. Yum!
In less than an hour of actual cooking time, you can be sitting in the kitchen, with your feet up and a cup of coffee in hand, chowing down on this delicious lemon blueberry quick bread..
What is a Quick Bread?
A quick bread is a simple way to make delicious bread fast. This is because the bread is leavened with baking soda and/or baking powder instead of yeast. So you get to skip the extra step of waiting for the dough to rise.
It’s as simple as mixing together the ingredients and baking it right up.
Once you start making make quick breads, you just might not have the patience to cook up your bread any other way!
Ingredients + Notes
Just gather up the list of simple ingredients to start prepping this easy bread recipe. (the full printable recipe is located at the bottom of the post.)
- 1 to 2 lemons (you need 3 tablespoons of lemon juice and 2 teaspoons of zest) | freshly squeezed lemon juice is best!
- Sugar | Granulated for the bread and confectioners for the glaze.
- Butter | Melted
- Eggs | Large
- Sour cream | Sour cream adds moisture to the bread. You can Greek yogurt as well.
- Milk | Use whatever you have on hand, fat content does not really matter in this recipe
- All-purpose flour | All-purpose flour is recommended for this recipe. When measuring flour, spoon the flour into your measuring cup, and level it off with the back of a knife. Scooping the flour into your measuring cup from the container, often causes you to measure out too much flour and too much flour will lead to denser blueberry bread.
- Baking powder | Helps this lemon blueberry bread rise.
- Salt | Enhances flavor and helps bring out the sweetness in baked goods.
- Fresh blueberries | Frozen Blueberries will work in this recipe as well.
How to Make Blueberry Bread
- Preheat oven to 350
- Grease and flour a 9 by 5-inch loaf pan,
- Zest lemon and squeeze juice into a bowl and set aside.
- Mix together the granulated sugar, melted butter, eggs, sour cream, 2 tsp lemon zest, and 2 tablespoons of lemon juice in a large bowl. Stir in the milk; set aside.
- In a separate bowl, combine flour, baking powder, and salt. Make a well in the center of the flour mixture and pour the wet mixture into the well. Stir till everything is just combined.
- Add 3 tablespoons of flour to a medium bowl. Rinse blueberries, drain well, and add to the bowl of flour. Mix blueberries around until coated in flour.
- Gently fold flour-coated blueberries into the batter. Pour batter into prepared loaf pan.
- Bake at 350 for about 55 to 60 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes.
- While the blueberry bread is cooling, combine 1 tablespoon lemon juice, 1 teaspoon of lemon zest, and 1/4 cup of confectioners sugar to the bowl. Stir till smooth glaze forms. (add more sugar as needed for desired consistency. (not too thick, not too thin.)
- After 10 minutes of cooling, pour half of the glaze over the bread.
- Allow the lemon blueberry bread to cool for another 30 minutes or so and remove it from the pan.
- Slice and pour the rest of the lemon glaze over the blueberry bread.
FAQ + Tips
- Spooning flour into a measuring cup is the best way to measure flour. If you scoop the flour from the container, it can become packed in the measuring cup and too much flour can result in, denser bread.
- Don’t overmix the batter. Overmixing causes the gluten to become overworked and your bread will have a more dense, chewy texture. So when the recipe tells you to mix until “just combined” be sure to stop once you see everything is mixed together.
- You’ll know your blueberry bread is ready when the top is a beautiful golden brown and when a toothpick inserted into the center comes out clean.
- Allow the lemon blueberry bread to cool before removing it from the pan. (The bread will be easier to remove.)
How Much Juice From One Lemon?
One lemon should provide (minimally) 2 to 3 tablespoons of juice and 1 tablespoon zest. To get the most juice from your lemon, it helps to warm your lemon in a bowl of warm water and then roll it on the counter to help break down the membranes in the lemon.
Can I Use Frozen Blueberries?
Yes! just let them come to room temp for the best results. Also, do your best to drain off as much liquid as possible once they thaw because otherwise, they’re going to make your bread really soggy. (if you bake while the berries are still frozen/cold, you may need to extend the baking time.)
How to Keep Blueberries from Sinking to Bottom
You can reduce the likelihood of fruits sinking by coating them in flour before adding them to your batter. Simply toss the blueberries in a small bowl with a few tablespoons of flour and gently fold them into the batter.
How to Store Blueberry Bread
You’ll want to store this in an airtight container and keep it in the fridge. This will keep it fresh for several days and lock in that flavor and taste.
More Quick Bread Recipes to Try
- Cherry Eggnog Quick Bread Recipe
- No Mixer Banana Bread Recipe (so easy!)
- Pumpkin Pie Bread Pudding (ok, not technically a quick bread, but still fits the sweet bread category)
Let me know what you think of this Lemon Blueberry Bread!
Let me know if you end up making this recipe! You can tag me in your photos on Instagram using the #Scatteredmomrecipes or share to my facebook page!
Print
Lemon Blueberry Bread w/ Lemon Glaze
Description
This easy Lemon Blueberry Bread is moist, bursting with lemon and blueberry flavors! It’s and topped with an amazing lemon glaze.
Ingredients
Bread:
- 1 to 2 lemons (you need 3 tablespoons of lemon juice and 2 teaspoons of zest)
- 3/4 cup granulated sugar
- 1/4 cup melted butter
- 2 eggs
- 1/4 cup sour cream
- 1/3 cup milk
- 1 1/2 cups all-purpose flour (plus 3 tablespoons – divided)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/4 cups fresh blueberries
Glaze:
- 1 tablespoons lemon, juice freshly squeezed
- 1/4 cup powdered sugar
- 1 tsp lemon zest
Instructions
- Preheat oven to 350
- Grease and flour a 9 by 5 inch loaf pan,
- Zest lemon and squeeze juice into bowl, set aside.
- Mix together the granulated sugar, melted butter, eggs, sour cream, 2 tsp lemon zest and 2 tablespoons of lemon juice in a large bowl. Stir in the milk; set aside.
- In a separate bowl, combine flour, baking powder, and salt. Make a well in the center of the flour mixture and pour the wet mixture into the well. Stir til everything is just combined.
- Add 3 tablespoons of flour to a medium bowl. Rinse blueberries, drain well and add to bowl of flour. Mix blueberries around until coated in flour.
- Gently fold flour coated blueberries into batter. Pour Batter into prepared loaf pan.
- Bake at 350 for about 55 to 60 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes.
- While the blueberry bread is cooling, combine 1 tablespoon lemon juice, 1 teaspoon of lemon zest and 1/4 cup of confectioners sugar to bowl. Stir til smooth glaze forms. (add more sugar as needed for desired consistency. (not too thick, not too thin.)
- After 10 minutes of cooling, pour half of the glaze over the bread.
- Allow the lemon blueberry bread to cool another 30 minutes or so and remove from pan.
- Slice and pour the rest of the lemon glaze over the blueberry bread.
