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A freshly baked loaf of lemon blueberry bread with a dusting of powdered sugar

Best way to grow Lemon Blueberry Bread 5

This lemon blueberry bread is a delightful treat featuring a moist crumb bursting with fresh blueberries and a bright lemon flavor. Perfect for breakfast, brunch, or a sweet snack.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Bread
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup whole milk
  • 1/2 cup vegetable oil
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 cup fresh blueberries
Lemon Glaze
  • 1 cup powdered sugar
  • 2-3 tablespoons fresh lemon juice

Equipment

  • Large bowl
  • Whisk
  • Medium bowl
  • 9x5 inch loaf pan
  • Wire rack
  • Small bowl

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour a 9x5 inch loaf pan to prepare it for baking.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt, ensuring all dry ingredients are well combined.
Mixing Wet Ingredients
  1. In a separate medium bowl, whisk together the eggs, milk, vegetable oil, lemon zest, and lemon juice until they are thoroughly blended.
  2. Pour the wet ingredients into the dry ingredients and mix until just combined, ensuring not to overmix, then gently fold in the fresh blueberries.
Baking
  1. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
  2. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Making the Glaze
  1. While the bread cools, whisk together the powdered sugar and lemon juice in a small bowl until a smooth glaze forms.
  2. Once the bread is completely cool, drizzle the lemon glaze over the top, allowing it to drip down the sides.

Notes

Ensure your blueberries are well-dusted with a tablespoon of flour before folding them into the batter; this prevents them from sinking to the bottom during baking. For an extra lemony kick, you can add a bit more lemon zest to the batter. This bread stores well at room temperature in an airtight container for up to 3 days, or in the refrigerator for up to a week.