Blueberry Lemon Bread

4 from 1 vote

Heavenly Blueberry Lemon Bread is a moist and flavorful treat that perfectly balances the sweetness of blueberries with the tangy brightness of lemon. Baked with a tender crumb and drizzled with a zesty lemon glaze, it’s a delightful option for breakfast, dessert, or as a midday snack. This simple yet elegant recipe is sure to impress with its fresh, vibrant flavors and irresistible aroma!

Course Breads

Cuisine American

Keyword blueberry, lemon, quick bread

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 265kcal

Author Laura

Equipment

Ingredients

1 ½ cups flour
1 tsp baking powder
¼ tsp salt
6 Tbsp butter softened
1 ⅓ cup sugar divided
2 eggs
2 tsp lemon zest
½ cup milk
1 ½ cup fresh blueberries
3 Tbsp lemon juice

Instructions

Preheat oven to 325 degrees.
Grease and flour a 8 1/2 x 4 1/2 x 2 1/2 loaf pan and set aside.
In a bowl, whisk together the flour, baking powder, and salt.
In another bowl, cream together the butter with 1 cup of the sugar with a electric mixer until light and fluffy.
Add eggs, one at a time, to the butter mixture. Beating well after each addition of egg. Beat in the lemon peel.
Next, mix 1/3 of the dry ingredients into the butter mixture. Then, while still mixing, alternately add half of the remaining milk followed by half of the remaining flour mixture. Repeat this again being sure to end with the flour mixture.
Toss the blueberries in about 1/2 tsp flour to coat. This will prevent them from sinking in your bread. Fold the blueberries into the batter.
Pour the batter into the prepared loaf pan.
Bake for 60 minutes until golden and a toothpick inserted in the center comes out clean.
While the bread cooks, add the remaining 1/3 cup sugar to a saucepan along with the 3 tbsp lemon juice. Bring to a boil and then remove from the heat.
Once you cook the bread, pierce the top of the bread with a toothpick several times. Be sure to not go all the way through the loaf.
Pour the hot lemon/sugar mixture over the bread.
Allow to cool in the pan for 30 minutes, then remove from the pan and allow to cool completely.

Nutrition