Blueberry Bread with Lemon Glaze recipe
Blueberry Bread with Lemon Glaze is a delightful blend of juicy blueberries and zesty lemon, resulting in a moist, tender crumb. The refreshing citrus notes perfectly balance the sweetness, making this bread a versatile treat that’s ideal for any time of day.
Whether you enjoy it with your morning coffee, as an afternoon snack, or as a light dessert, this bread is sure to satisfy. The generous drizzle of lemon glaze elevates each bite, adding a tangy finish that complements the sweet bursts of blueberries.
Simple yet delicious, this recipe is a must-try for anyone who loves baking with seasonal fruit. With just a few pantry staples and fresh ingredients, you can create a bakery-quality loaf in your own kitchen.
Blueberry Bread with Lemon Glaze: Ingredients Breakdown
All-Purpose Flour
The foundation of this blueberry bread, providing structure and a tender crumb. It balances moisture and keeps the bread soft yet firm enough to hold its shape.
Fresh Blueberries
Sweet, juicy bursts of flavor that bring a delightful freshness to every bite, infusing the bread with natural sweetness and a pop of color.
Lemon Zest
A bright, citrusy note that enhances the flavor profile, adding a refreshing zing to complement the sweetness of the blueberries.
Unsalted Butter
Rich and creamy, it blends seamlessly into the batter, contributing to the moist, melt-in-your-mouth texture of the bread.
Granulated Sugar
Sweetens the bread while helping to achieve a golden-brown crust. It balances the tartness of the lemon and blueberries perfectly.
Vanilla Extract
Subtly aromatic, it deepens the flavor, adding warmth and complexity to the overall taste of this blueberry bread.
Powdered Sugar & Lemon Juice (for the Glaze)
These two combine to create a silky, tangy glaze that drapes over the bread, adding a sweet-tart finish that enhances every slice.
Recipe Tips for Blueberry Bread with Lemon Glaze
1. Toss Blueberries with Flour
To prevent blueberries from sinking to the bottom of the bread, toss them with a little flour before folding them into the batter. This light coating of flour helps the berries stay suspended throughout the loaf, ensuring each slice has an even distribution of juicy blueberries.
2. Room Temperature Ingredients are Key
Make sure your butter, eggs, and milk are at room temperature before mixing them into the batter. Room temperature ingredients blend more smoothly, resulting in a lighter, more evenly textured bread. This small step can make a big difference in the overall outcome, contributing to the tender crumb that makes this bread so delicious.
3. Let the Bread Cool Before Glazing
Allow the blueberry bread to cool completely before adding the lemon glaze. Applying the glaze while the bread is still warm can cause it to become too runny and lose its drizzling consistency. To avoid a sticky mess, wait until the bread has cooled fully, then drizzle the glaze for a perfect finish.
What to Serve with Blueberry Bread with Lemon Glaze
1. Fresh Fruit Salad
Pair this sweet and tangy blueberry bread with a fresh fruit salad for a vibrant and balanced breakfast. A mix of seasonal fruits like strawberries, kiwi, and pineapple complements the zesty lemon glaze and juicy blueberries, offering a refreshing burst of flavors.
2. Greek Yogurt with Honey
Serve a slice of this blueberry bread alongside a bowl of creamy Greek yogurt drizzled with honey. The yogurt adds a creamy richness that balances the sweet-tart notes of the lemon glaze, making it a perfect choice for a light brunch or afternoon snack.
3. Warm Cup of Earl Grey Tea
A warm cup of Earl Grey tea makes an ideal pairing with blueberry bread. The citrusy notes of the bergamot in the tea beautifully mirror the lemon glaze, creating a harmonious flavor combination that is perfect for a cozy afternoon treat.
FAQ for Blueberry Bread with Lemon Glaze
1. Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries in this recipe. Just be sure not to thaw them before mixing into the batter, as this can prevent excess moisture. Toss frozen blueberries with a bit of flour to keep them evenly distributed.
2. How do I know when the bread is done baking?
The blueberry bread is ready when a toothpick inserted into the center comes out clean or with a few crumbs. The top should be golden brown. Start checking for doneness around the 50-minute mark, as baking times can vary depending on your oven.
3. Can I make the lemon glaze thicker?
Yes, if you prefer a thicker glaze, simply add more powdered sugar, a tablespoon at a time, until you reach your desired consistency. For a thinner drizzle, add a bit more lemon juice.
4. How should I store the leftover blueberry bread?
Store leftover blueberry bread in an airtight container at room temperature for up to 2 days. If you need to store it longer, wrap it tightly in plastic wrap and refrigerate for up to a week, or freeze slices for up to 3 months. To enjoy, simply reheat in the microwave for a few seconds.
Blueberry Bread with Lemon Glaze
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 tablespoon flour for dusting blueberries
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup whole milk at room temperature
- Zest of 1 large lemon approximately 1 1/2 teaspoons, divided; reserve 1/2 teaspoon for the glaze
- 6 tablespoons unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups blueberries thoroughly rinsed and patted dry
- For the Lemon Glaze:
- 1 cup powdered sugar
- 1 1/2 to 2 tablespoons freshly squeezed lemon juice adjust to achieve desired consistency
- 1/2 teaspoon reserved lemon zest
Instructions
- How to Make Blueberry Bread:
- Begin by preheating your oven to 350°F. Prepare a 6-cup bread loaf pan (measuring 8 1/2 by 4 1/2 inches) by buttering it generously, then dusting it with flour and tapping out any excess.
- In a medium-sized mixing bowl, whisk together the flour, baking powder, and salt, then set this mixture aside.
- In a separate large mixing bowl, cream the softened butter and half of the granulated sugar together on medium to high speed until the mixture is well combined. Gradually add the remaining sugar and continue beating for an additional two minutes. Incorporate the eggs, vanilla extract, and 1 teaspoon of lemon zest, mixing until fully integrated.
- Next, gradually add the flour mixture in two portions, alternating with the milk. Mix on medium to low speed, ensuring you incorporate each addition just until combined. Use a spatula to scrape down the sides of the bowl as necessary.
- In a small bowl, toss the blueberries with 1/2 tablespoon of flour, then gently fold them into the batter, taking care not to overmix. Transfer the batter into the prepared loaf pan and bake for 50 to 60 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 to 15 minutes before running a cake release tool or knife around the edges, then transfer the loaf to a wire rack to cool completely before glazing.
- To Make the Lemon Glaze:
- Once the bread has cooled entirely, prepare the glaze by combining the powdered sugar, lemon juice, and the reserved 1/2 teaspoon of lemon zest in a separate bowl. Stir until the mixture is smooth and reaches a drizzling consistency. Adjust the thickness by adding more lemon juice to thin it out or more powdered sugar for a thicker glaze.
