Blueberry Bread with Lemon Glaze Recipe
Imagine a loaf that’s bursting with juicy berries and finished with a sweet, tangy citrus glaze — that’s the pure joy of Blueberry Bread with Lemon Glaze. This irresistible quick bread is moist, bright with lemon, and studded with blueberries in every slice, making it equally irresistible for breakfast, brunch, or an afternoon pick-me-up. It captures that perfect balance of sweetness and zing, and it’s a recipe you’ll find yourself craving again and again.
Ingredients You’ll Need
You won’t need anything fancy for this Blueberry Bread with Lemon Glaze — in fact, the beauty of this recipe is how each ingredient, humble as it may be, brings something crucial to either the luscious crumb or the vibrant, fresh flavor. Here’s a breakdown so you know exactly why each item matters:
- All-purpose flour: The backbone of the bread, giving it structure while allowing it to stay tender and light.
- Baking powder: Key for lift, so your bread rises tall and proud.
- Baking soda: Works alongside the acid in the lemon juice to keep things fluffy.
- Salt: Just a pinch transforms the flavor, subtly sharpening the sweetness and lemon in every bite.
- Unsalted butter (softened): Makes the bread rich and melt-in-your-mouth moist.
- Granulated sugar: Sweetens the loaf perfectly and helps create a golden crust.
- Large eggs: These provide valuable structure and extra moisture, ensuring the bread holds together beautifully.
- Sour cream or Greek yogurt: Adds a subtle tang and keeps everything super moist—don’t skip this!
- Vanilla extract: Just a teaspoon rounds out all the flavors and gives lovely warmth.
- Lemon zest: Packs an aromatic punch, infusing the bread with bright citrus notes.
- Lemon juice: Not only flavors the crumb, but makes the glaze totally irresistible.
- Fresh or frozen blueberries (tossed in 1 tablespoon flour): The juicy stars of the show—tossing in flour prevents them from sinking to the bottom.
- Powdered sugar: Turns into silken glaze with the lemon juice, giving a sweet sheen to every slice.
- Lemon juice (for glaze): The final zesty flourish that crowns the bread and brings the glaze alive.
How to Make Blueberry Bread with Lemon Glaze
Step 1: Prep Your Oven and Pan
First things first: set your oven to 350°F (175°C) and generously grease a 9×5-inch loaf pan. Giving the pan a good coat of butter or nonstick spray means your gorgeous Blueberry Bread with Lemon Glaze will pop right out after baking, no fuss.
Step 2: Mix Dry Ingredients
Grab a medium bowl and whisk together the flour, baking powder, baking soda, and salt. This step ensures all the leaveners and salt are evenly distributed, which leads to even rising and seasoning throughout your bread.
Step 3: Cream Butter and Sugar
In a large bowl, use a hand mixer or stand mixer to beat the softened butter with the granulated sugar until it’s pale, fluffy, and looks like soft clouds. This step adds air and helps the bread rise beautifully.
Step 4: Add Eggs and Wet Ingredients
One by one, add in the eggs, mixing well after each addition. Then stir in the sour cream or Greek yogurt, vanilla extract, lemon zest, and lemon juice until everything is silky smooth and fully incorporated—hello, flavor!
Step 5: Combine Wet and Dry Ingredients
Slowly add your bowl of dry ingredients into the wet mixture, stirring just until combined. It’s important not to overmix—stop as soon as there are no big streaks of flour left. This keeps your bread light and tender.
Step 6: Fold in Blueberries
Now comes the fun part! Gently fold in the blueberries that have been tossed with a little flour (they won’t sink this way). Take your time—gentle hands help keep the berries whole and prevent the batter from turning blue.
Step 7: Bake
Pour the luscious batter into your prepared pan and smooth the top. For a bakery-level touch, sprinkle a few extra blueberries on top. Pop it in the oven for 50 to 60 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Step 8: Cool and Glaze
Let your bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Meanwhile, whisk the powdered sugar with lemon juice until smooth for the glaze. Once the bread is totally cool, drizzle the glaze generously over the top—the sweet-tart combination is what makes this Blueberry Bread with Lemon Glaze utterly special.
How to Serve Blueberry Bread with Lemon Glaze
Garnishes
A drizzle of fresh lemon glaze is absolutely essential, but don’t be afraid to pile on some extra lemon zest or a few extra blueberries for a pop of color. Even a dusting of powdered sugar right before serving makes slices sparkle.
Side Dishes
Blueberry Bread with Lemon Glaze pairs beautifully with Greek yogurt and a handful of fresh berries on the side, or a scoop of vanilla ice cream for dessert. A mug of coffee, cold milk, or herbal tea makes this bread shine at breakfast or snack time.
Creative Ways to Present
Serve thick slices as the star of a brunch platter, cut the bread into cubes for a sweet bread pudding, or wrap whole loaves in parchment and twine as heartfelt gifts. Toasted slices even hold up to a schmear of whipped cream cheese—try it and thank me later!
Make Ahead and Storage
Storing Leftovers
To keep your Blueberry Bread with Lemon Glaze moist, wrap any leftovers tightly in plastic wrap, foil, or an airtight container. It will stay perfectly soft at room temperature for a couple of days, or up to a week in the refrigerator.
Freezing
This bread freezes like a dream! Once cooled, wrap the loaf (or individual slices) in plastic and then foil. Stash in the freezer for up to three months. For best results, freeze before adding the glaze, then glaze after thawing.
Reheating
To enjoy your Blueberry Bread with Lemon Glaze warm, pop a slice in the microwave for 10-15 seconds or reheat a whole (unglazed) loaf in a 300°F oven for 10-15 minutes. It’ll taste just as soft and fragrant as the day you baked it!
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! If using frozen blueberries, don’t thaw them before adding to the batter. Add them straight from the freezer, tossed in a bit of flour to prevent bleeding—and your Blueberry Bread with Lemon Glaze will come out perfectly moist with beautifully distributed fruit.
What can I use instead of sour cream?
Feel free to substitute full-fat plain Greek yogurt for the sour cream. Both add that signature tanginess and moisture, and you won’t notice a huge difference in taste or texture.
My bread sank in the middle—what happened?
Bread sinking is usually a sign of underbaking. Since every oven is different, start checking your bread at 50 minutes with a toothpick or skewer. It should come out clean or with only a few moist crumbs; if it’s still wet, continue baking and check every five minutes.
Can I make this recipe gluten-free?
Yes! Swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. Just ensure the mix contains xanthan gum or a similar binding agent for best texture.
How do I get clean slices with sticky glaze?
For neat slices, let your Blueberry Bread with Lemon Glaze cool completely and let the glaze set. Use a sharp, non-serrated knife, wiping it clean with a damp towel between cuts for picture-perfect slices every time.
Final Thoughts
Once you bake Blueberry Bread with Lemon Glaze, it’ll quickly become a favorite in your kitchen for its vibrant flavors and foolproof ease. Treat yourself (and a lucky friend or two!) to a loaf soon—you’ll love every sweet, citrusy bite.
Print
Blueberry Bread with Lemon Glaze Recipe
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (8–10 slices) 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of fresh blueberries and zesty lemon with this Blueberry Bread topped with a tangy Lemon Glaze. Perfect for breakfast or as a sweet treat with a cup of tea.
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream or Greek yogurt
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 cup fresh or frozen blueberries (tossed in 1 tablespoon flour)
Lemon Glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons lemon juice
Instructions
- Preheat oven and prepare pan: Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream butter and sugar: In a large bowl, cream together butter and sugar until light and fluffy.
- Add wet ingredients: Add eggs one at a time, then mix in sour cream, vanilla, lemon zest, and lemon juice until combined.
- Combine wet and dry: Gradually mix in the dry ingredients until just combined. Gently fold in the floured blueberries.
- Bake: Pour batter into the prepared pan and bake for 50–60 minutes until a toothpick comes out clean.
- Cool and glaze: Let the bread cool, then drizzle with lemon glaze.
Notes
- If using frozen blueberries, do not thaw before adding to the batter to prevent discoloration.
- Add extra blueberries on top before baking for a pretty presentation.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 19g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
