Lemon Blueberry Bread with Glaze
This lemon blueberry bread with glaze is super moist, tender, and easy to make! It's filled with fresh lemon juice, lemon zest, and plenty of juicy blueberries.
Equipment
- 9x5-Inch Bread Pan
- Mixing Bowls
- Whisk
Ingredients:
Lemon Blueberry Bread
- 1 ½ cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup yogurt (plain or vanilla), room temperature
- ½ cup vegetable oil) or canola
- ¼ cup milk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries + 1 tablespoon all-purpose flour
Lemon Glaze
- ¾ cup powdered sugar
- 2 tablespoons lemon juice
Instructions:
- Preheat the oven to 350 degrees and line your 9x5-inch bread pan with parchment paper, creating "handles" that hang over the sides. Then spray the pan with non-stick spray.
Lemon Blueberry Bread
- In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
- In a large mixing bowl, whisk together the yogurt, vegetable oil, milk, eggs, lemon juice, lemon zest, and vanilla extract. Add the dry ingredients into the wet and fold everything together using a silicone spatula just until combined.
- Combine the blueberries and 1 tablespoon of flour in the same bowl that had the dry ingredients and fold into the batter.
- Pour the batter into the prepared bread pan and bake for 50-55 minutes. Use a toothpick to check the center of the bread (it should come out clean with a few crumbs). Cool in the pan for 15 minutes then transfer the bread over to a wire rack to cool completely.
Lemon Glaze
- In a small bowl whisk together the powdered sugar and lemon juice. The glaze should be just thin enough to drizzle, but also thick enough to set up on the bread (the consistency should be that of corn syrup). Use a spoon to drizzle over the top of the cooled bread and let the glaze set for 10-15 minutes before serving.
- Keep any leftover bread in an airtight container on the counter for up to 3 days or in the refrigerator for up to 5 days.
Notes:
Bread Pan: Line your 9×5-inch loaf pan with parchment paper and then non-stick spray. I like to create “handles” with my parchment paper that hangs slightly over the sides of the pan. This makes it extremely easy to remove the bread.
Room Temperature Ingredients: It's very important that the yogurt, eggs, and milk are at room temperature so they'll incorporate into the batter more smoothly. The texture won't be the same if they're cold, so I recommend removing these ingredients from the refrigerator 1 hour before baking.
Folding: When we are ready to combine the wet and dry ingredients we will “fold” them together just until you see no more white flour. Folding: This means we carefully combine our ingredients without stirring or beating.
Blueberries: Tossing the blueberries in all purpose flour helps the berries not to sink while baking.
Nutrition
Serving: 1sliceCalories: 301kcalCarbohydrates: 48gProtein: 4gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 4mgSodium: 156mgPotassium: 39mgFiber: 1gSugar: 32gVitamin A: 9IUVitamin C: 4mgCalcium: 52mgIron: 1mg
Tried this recipe?Let us know how it was!