This easy Lemon Blueberry Bread is a delicious, quick treat perfect for any time of day. With a burst of fresh blueberries and zesty lemon, this simple bread is moist, flavorful, and topped with a sweet glaze. Feel free to adjust the ingredients to suit what you have on hand!
Ingredients Needed
For the Bread:
- 1 cup white sugar
- ⅓ cup melted butter
- 2 large eggs
- 3 tablespoons lemon juice
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ cup milk
- 1 cup fresh or frozen blueberries
- ½ cup chopped walnuts
- 2 tablespoons grated lemon zest
For the Glaze:
- ¼ cup white sugar
- 2 tablespoons lemon juice
How To Make Lemon Blueberry Bread
- Preheat the Oven: Preheat your oven to 350°F. Lightly grease an 8×4-inch loaf pan.
- Make the Bread Batter: In a large mixing bowl, beat together the sugar, melted butter, eggs, and lemon juice until smooth.
- Combine the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually stir this into the wet mixture, alternating with the milk, until fully combined.
- Add Blueberries, Nuts, and Zest: Gently fold in the blueberries, walnuts, and lemon zest.
- Bake the Bread: Pour the batter into the prepared loaf pan and bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Bread: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack.
- Prepare the Glaze: In a small bowl, stir together the sugar and lemon juice until smooth.
- Glaze the Bread: Once the bread is completely cooled, drizzle the glaze over the top.
- Final Cooling: Let the bread cool completely before slicing and serving.
Recipe Tips
- Don’t Overmix the Batter: Mixing too much can make the bread tough. Stir just until the ingredients are combined to keep it soft and tender.
- Use Fresh Blueberries: If possible, use fresh blueberries instead of frozen to avoid extra moisture, which can make the bread soggy.
- Grease the Pan Well: Make sure to grease the loaf pan thoroughly, or the bread may stick to the sides when you try to remove it.
- Check for Doneness Early: Start checking the bread at 55 minutes. Ovens vary, and you don’t want to overbake it.
- Let It Cool Before Cutting: Allow the bread to cool completely before slicing. This helps it set and prevents the bread from falling apart.
How To Store Leftovers
- Refrigerate: Wrap leftovers lemon blueberry bread or store it in an airtight container in the fridge for up to 3 days.
- Freeze: Wrap leftovers lemon blueberry bread and freeze for up to 3 months. To thaw, leave it at room temperature for a few hours.
Nutrition Fact
Serving Size: 1 slice (approximately 1/12 of the loaf)
- Calories: 334
- Total Fat: 15.6g
- Saturated Fat: 3.4g (1
- Trans Fat: 0.1g
- Cholesterol: 40.4mg
- Sodium: 429.8mg
- Total Carbohydrate: 46.3g
- Dietary Fiber: 0.4g (
- Sugars: 21.9g
- Protein: 3.4g
More Recipes:
Lemon Blueberry Bread
Description
This easy Lemon Blueberry Bread is a delicious, quick treat perfect for any time of day. With a burst of fresh blueberries and zesty lemon, this simple bread is moist, flavorful, and topped with a sweet glaze. Feel free to adjust the ingredients to suit what you have on hand!
Ingredients
For the Bread:
For the Glaze:
Instructions
- Preheat the Oven: Preheat your oven to 350°F. Lightly grease an 8×4-inch loaf pan.
- Make the Bread Batter: In a large mixing bowl, beat together the sugar, melted butter, eggs, and lemon juice until smooth.
- Combine the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually stir this into the wet mixture, alternating with the milk, until fully combined.
- Add Blueberries, Nuts, and Zest: Gently fold in the blueberries, walnuts, and lemon zest.
- Bake the Bread: Pour the batter into the prepared loaf pan and bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Bread: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack.
- Prepare the Glaze: In a small bowl, stir together the sugar and lemon juice until smooth.
- Glaze the Bread: Once the bread is completely cooled, drizzle the glaze over the top.
- Final Cooling: Let the bread cool completely before slicing and serving.
Notes
- Don’t Overmix the Batter: Mixing too much can make the bread tough. Stir just until the ingredients are combined to keep it soft and tender.
- Use Fresh Blueberries: If possible, use fresh blueberries instead of frozen to avoid extra moisture, which can make the bread soggy.
- Grease the Pan Well: Make sure to grease the loaf pan thoroughly, or the bread may stick to the sides when you try to remove it.
- Check for Doneness Early: Start checking the bread at 55 minutes. Ovens vary, and you don’t want to overbake it.
- Let It Cool Before Cutting: Allow the bread to cool completely before slicing. This helps it set and prevents the bread from falling apart.
Lemon Blueberry Bread
