Lemon Blueberry Bread
Bake lemon blueberry bread with this easy, moist recipe! Enjoy a fluffy, zesty loaf packed with fresh blueberries and bright lemon flavor.
Equipment
- Loaf Pan
- Mixing bowls
- Whisk
- Grater
- Spatula
Ingredients
Main Ingredients
- 2 cups all-purpose flour spooned and leveled
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1/2 cup unsalted butter melted and slightly cooled
- 1/2 cup milk or buttermilk
- 2 tbsp lemon zest from fresh lemons
- 1/4 cup lemon juice freshly squeezed
- 1 1/2 cups blueberries fresh or frozen
Lemon Glaze (Optional)
- 1 cup powdered sugar
- 2-3 tbsp lemon juice adjust for desired thickness
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, beat sugar, eggs, and melted butter until smooth. Add milk, lemon zest, and lemon juice, mixing well.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
- Coat blueberries in 1 tablespoon of flour to prevent sinking, then gently fold them into the batter.
- Pour 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.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk together powdered sugar and lemon juice until smooth. Drizzle over cooled bread before serving.
Notes
For extra moisture, replace half of the butter with Greek yogurt. Store at room temperature for 3 days, refrigerate for a week, or freeze for up to 3 months.