Description
A moist and tender quick bread infused with bright lemon flavor and bursting with juicy blueberries. Finished with a tangy-sweet citrus glaze, this loaf is perfect for breakfast, brunch, or a refreshing dessert.
Ingredients
For the Bread:
- 10 ounces all-purpose flour (2 ¼ cups)
- 6 ounces granulated sugar (¾ cup)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4 ounces unsalted butter, melted (½ cup)
- 2 large eggs
- 5 ounces plain yogurt or sour cream (⅔ cup)
- 2 ounces fresh lemon juice (¼ cup)
- 1 tablespoon lemon zest (from 1–2 lemons)
- 1 teaspoon vanilla extract
- 8 ounces fresh or frozen blueberries (1 ½ cups)
- 1 ounce all-purpose flour (2 tablespoons) – for coating blueberries
For the Glaze:
- 4 ounces powdered sugar (1 cup)
- 1 ounce fresh lemon juice (2 tablespoons)
- 1 teaspoon lemon zest
Instructions
Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper, leaving an overhang for easy removal.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk together melted butter, eggs, yogurt, lemon juice, lemon zest, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; the batter will be thick.
Toss the blueberries with 2 tablespoons of flour to prevent them from sinking. Fold them gently into the batter.
Spoon the batter into the prepared loaf pan and smooth the top.
Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. If the top starts to brown too quickly, cover it loosely with foil.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Whisk together powdered sugar, lemon juice, and lemon zest to create the glaze. Drizzle over the cooled bread.
Slice and serve this bright, fruity loaf with a cup of tea or coffee!
Notes
- Fresh or frozen blueberries work well. If using frozen, do not thaw before adding to the batter.
- Store at room temperature for up to 3 days or refrigerate for up to a week.
- For a more intense lemon flavor, add an extra teaspoon of lemon zest.
- Prep Time: 15
- Cook Time: 55
- Category: Bread
- Method: Baking
- Cuisine: Americain
Nutrition
- Serving Size: 1 slide
- Calories: 265 kcal
- Sugar: 24g
- Sodium: 180 mg
- Fat: 0 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
Keywords: Lemon blueberry bread, blueberry loaf, lemon quick bread, citrus bread, breakfast bread, blueberry dessert, lemon glaze, moist lemon bread