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Lemon zest, freshly squeezed lemon juice, blueberries, vanilla - what's not to love, especially in the Summer! This blueberry lemon bread recipe with lemon glaze combines all these delicious ingredients to produce the ultimate breakfast, brunch, and dessert recipe good for all year around.
Tips and tricks for making perfect lemon bread
- Use 8x4 inch loaf pan.
- Use parchment paper. Line the bottom and two sides of the pan with the parchment paper. This will ensure that your lemon bread will not fall apart when you take it out of the baking pan.
- Use 2 separate bowls for combining dry and wet ingredients. Combine dry ingredients in one bowl. Combine wet ingredients in a separate bowl. Only then, combine the two together.
- Toss blueberries with flour (2 tablespoons) before adding them to the batter. This will help prevent blueberries from sinking.
- Do not overmix. Overmixing will allow gluten to develop more than you want and your bread will be tough and rubbery. For soft and fluffy texture - do not overmix the batter.
- Cool the lemon bread before glazing. Drizzle the top of the bread with the glaze only after the bread has been completely cooled. Otherwise your glaze will be too runny.
Blueberries
- Use fresh or frozen blueberries. You don't have to thaw frozen blueberries, just use them as is.
- Coat blueberries with 2 tablespoons of flour. This will prevent the blueberries from sinking to the bottom of the breading during baking.
The glaze is made from freshly squeezed lemon juice and powdered sugar. There is just enough glaze to cover the top of the lemon bread with a drizzle and not to overwhelm the overall flavor of this dessert! The slice (or two, or three) of this blueberry lemon bread is lovely early in the morning with a hot cup of coffee or tea.
Storing and freezing lemon bread
- Keep lemon bread refrigerated. It keeps fresher and longer this way, plus the glaze keeps better, too. You can refrigerate the blueberry lemon bread after it's completely cooled. To properly store the bread, cover it with plastic wrap, and refrigerate for up to 4 days.
- Freezing lemon bread. This lemon bread freezes well. Place it in a large plastic bag and seal air-tight. You can also wrap it really tightly with a plastic wrap. Then
After you bake the bread, cool it completely before drizzling with lemon glaze. Also, make sure the bread is completely cool before you refrigerate it. Enjoy!
Related dessert recipes with berries
Blueberry vanilla bread with lemon glaze
Ingredients
Blueberry Lemon Bread
- ⅓ cup butter melted
- 1 cup white sugar
- 2 eggs
- ½ teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ cup milk
- 2 tablespoons lemon zest grated
- 1 cup blueberries fresh or frozen
- 2 tablespoons all-purpose flour
Lemon Glaze
- 2 tablespoons lemon juice freshly squeezed
- ½ cup powdered sugar
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Butter an 8x4 inch loaf pan, line the bottom and two sides of the pan with the parchment paper.
- In a mixing bowl, beat together butter, 1 cup sugar, eggs, and vanilla extract.
- In a separate bowl, combine flour, baking powder and salt; stir into egg mixture alternately with milk.
- In the same bowl where you combined flour, add blueberries and toss them in 2 tablespoons of flour. This will help prevent blueberries from sinking.
- Fold in lemon zest, and blueberries into the batter. Do it carefully and fast. Pour the lemon bread batter into prepared pan.
- Bake in preheated oven for about 50-60 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 40 minutes on a wire rack. Release the bread from the pan.
Lemon glaze:
- Combine freshly squeezed lemon juice and ½ cup powdered sugar in a small bowl and beat, using electrical mixer, until smooth glaze forms .
- Drizzle the top of the blueberry lemon bread (after it's been completely cooled) with the glaze. Some of the glaze will go down the sides of the bread.
Notes
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
I only have lemon juice concentrate. 3T=1lemon, How would I make the glaze?
My bread turned out nothing like this pic....the top is more puffed up like a mountain and the sides are brown....I didn't have parchment paper maybe that was the problem
The bread is currently cooling down. Looking forward to eating. But i have a quick questions: what is the purpose of buttering the inside of the pan then lining it with parchment paper? Is it to prevent the paper from sticking to the pan? And why only cover 2 sides with parchment paper and not the other 2 sides?
Hi there - I just made this recipe, mine turned out quite dense rather than light and spongy like yours looks - I'm wondering how it's possible not to overwork the batter if you are mixing in the milk and flour mixture alternately - that's quite a lot of mixing and is maybe why mine didn't rise very much? I also used half the amount of sugar but not sure if this would have affected the rise? Advice welcome as it looks amazing and I want to get it perfect! Thanks 🙂
I am a experienced baker, following are my suggestions. Mix the flour and egg/sugar mixture and zest all at once, and gently, using more of a folding technique. I added a 1/2 tsp of baking soda, as most quick breads call for both. I use full fat plain yogurt or sourcream or buttermilk to replace the milk. (Not necessary, but it does make cakes fluffy and moist). I also don't mix in the berries, I layer them into the cake. Put about a 1/3 of the batter in the pan then sprinkle 1/3 of floured berries, then repeat batter and berries until finished. No issues with overmixing or purple batter!
Hi! I was wondering if anyone has ever tried using Buttermilk instead of normal milk? I know Buttermilk is supposed to make things super moist, and I have lots of it right now? Thanks!
Do you think I could use this same recipe to make the bread into muffins or would the texture be weird?
My family LOVES this bread. I do t even put the icing on it. I have made this bread about 6 times in the last couple of months!!
Making this right now as a mother's day gift. I can not wait to see how this turns out. Pretty easy to make as well.
Can you tell me the calories and sugar for this recipe ? 1 serving would be how many calories?? I want to make this tomorrow but I need to know , thanks
Did I miss seeing parchment paper in the list? I'm all set to try this delicious recipe, but I have none. Should I go for it without the parchment? I'm a novice baker so any help is appreciated. Thank you!
Im on my third time of making this and it's absolutely delicious! I can't figure out why my graze doesn't look like yours though, it's much more opaque. Do I need more powdered sugar?