There’s something magical about the combination of blueberries and lemon. The burst of juicy berries and the bright citrusy zing make this Blueberry Lemon Bread with Glaze an irresistible treat. Whether you’re enjoying it as a breakfast delight, an afternoon snack, or a sweet ending to your day, this moist and flavorful bread is sure to hit the spot. And don’t even get me started on the luscious glaze—it takes everything to the next level!
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Why You’ll Love Blueberry Lemon Bread with Glaze
Bursting with Flavor: The perfect balance of sweet blueberries and tangy lemon in every bite.
Moist and Tender: This bread stays incredibly soft thanks to the yogurt and butter in the batter.
Easy to Make: Simple steps and basic ingredients make this a stress-free baking experience.
Great for Any Occasion: Perfect for breakfast, brunch, or a delightful dessert.
That Glaze! A sweet, citrusy glaze that soaks into the warm bread for extra flavor.
Ingredients in Blueberry Lemon Bread with Glaze
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Flour: The base of the bread, providing structure and softness.
Sugar: Adds sweetness and helps create a tender crumb.
Baking Powder & Baking Soda: Ensures the bread rises beautifully.
Salt: Enhances the overall flavor balance.
Butter: Gives richness and moisture to the bread.
Eggs: Help bind the ingredients together for the perfect texture.
Greek Yogurt: Adds moisture and a slight tang for an extra soft crumb.
Lemon Zest & Juice: The stars of the show, bringing that fresh, bright citrus flavor.
Vanilla Extract: Enhances the depth of flavor.
Blueberries: Juicy bursts of sweetness throughout the bread.
Powdered Sugar & Lemon Juice (for the glaze): A simple yet irresistible drizzle to finish it off.
Instructions
Preheat Your Oven: Set your oven to 350°F (175°C) and grease a loaf pan to prevent sticking.
Mix Dry Ingredients: In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Combine Wet Ingredients: In a separate bowl, whisk together the melted butter, eggs, Greek yogurt, lemon zest, lemon juice, and vanilla extract.
Fold in Blueberries: Gently fold in the blueberries, coating them lightly in flour to prevent sinking.
Combine Everything: Gradually mix the wet ingredients into the dry ingredients, stirring just until combined.
Bake: Pour the batter into the prepared loaf pan and bake for about 50-55 minutes, or until a toothpick inserted in the center comes out clean.
Prepare the Glaze: While the bread is cooling, whisk together the powdered sugar and lemon juice until smooth.
Glaze & Serve: Drizzle the glaze over the cooled bread, slice, and enjoy!
How to Serve Blueberry Lemon Bread with Glaze
With Coffee or Tea: A perfect morning or afternoon pairing.
Toasted with Butter: A warm, buttery slice is next-level delicious.
With a Dollop of Whipped Cream: For an extra indulgent treat.
Paired with Fresh Berries: Enhance the fruity goodness with extra blueberries or raspberries.
Additional Tips
Use Fresh or Frozen Blueberries: If using frozen, don’t thaw them before adding to the batter.
Don’t Overmix: Stir just until combined to keep the bread light and fluffy.
Let It Cool Before Glazing: This helps the glaze set beautifully.
Make It Ahead: This bread tastes even better the next day as the flavors meld together.
Storage Tips: Store at room temperature in an airtight container for up to three days or refrigerate for longer freshness.
FAQ Section
Q1: Can I use a different fruit?
A1: Yes! Raspberries or blackberries work well in place of blueberries.
Q2: Can I make this gluten-free?
A2: Absolutely! Use a 1:1 gluten-free flour blend for best results.
Q3: How do I keep my blueberries from sinking?
A3: Toss them in a bit of flour before folding them into the batter.
Q4: Can I freeze this bread?
A4: Yes! Wrap it tightly and freeze for up to 3 months. Thaw overnight before serving.
Q5: Can I make muffins instead?
A5: Definitely! Divide the batter into a muffin tin and bake at 350°F for about 20-25 minutes.
Q6: How do I make the glaze thicker?
A6: Add more powdered sugar until you reach the desired consistency.
Q7: Can I reduce the sugar?
A7: You can slightly reduce the sugar, but keep in mind it affects texture and sweetness.
Q8: What’s the best way to reheat a slice?
A8: Pop it in the microwave for 10-15 seconds or toast it lightly.
Q9: Can I add nuts for extra crunch?
A9: Absolutely! Chopped pecans or almonds would be a great addition.
Q10: Can I use bottled lemon juice?
A10: Fresh lemon juice is best for the brightest flavor, but bottled works in a pinch.
Final Thoughts
This Blueberry Lemon Bread with Glaze is the kind of treat that makes any day feel special. With its bright citrus notes, juicy blueberries, and that dreamy glaze, it’s a must-try for any baking lover. Whether you’re sharing it with loved ones or keeping it all to yourself (no judgment!), it’s bound to become a favorite. Give it a try and let me know how you like it!
Print
Blueberry Lemon Bread with Glaze
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 10 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
This blueberry vanilla bread with a bright lemon glaze is a moist, flavorful treat perfect for breakfast, brunch, or dessert. It’s loaded with juicy blueberries, vanilla, and fresh lemon zest, creating a beautifully balanced sweet and tangy flavor. A simple yet stunning cake that’s easy to make!
Ingredients
For the Bread:
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1/3 cup butter, melted
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1 cup white sugar
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2 eggs
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1/2 tsp vanilla extract
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1 1/2 cups all-purpose flour
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1 tsp baking powder
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1 tsp salt
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1/2 cup milk
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2 tbsp lemon zest, grated
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1 cup blueberries (fresh or frozen)
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2 tbsp all-purpose flour (for coating blueberries)
For the Lemon Glaze:
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2 tbsp fresh lemon juice
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1/2 cup powdered sugar
Instructions
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Preheat & Prepare:
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Preheat oven to 350°F (175°C).
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Grease an 8×4-inch loaf pan and line the bottom and sides with parchment paper.
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Make the Batter:
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In a bowl, beat together melted butter, sugar, eggs, and vanilla extract until well combined.
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In a separate bowl, mix flour, baking powder, and salt.
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Gradually add the dry ingredients to the wet mixture, alternating with milk, mixing until just combined.
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Add Blueberries & Lemon Zest:
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Toss blueberries in 2 tbsp flour (prevents sinking).
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Gently fold in lemon zest and blueberries into the batter.
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Pour batter into the prepared loaf pan.
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Bake:
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Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean.
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Let the bread cool in the pan for 40 minutes, then remove and transfer to a wire rack.
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Prepare Lemon Glaze:
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In a bowl, whisk together lemon juice and powdered sugar until smooth.
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Drizzle over the completely cooled bread.
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Nutrition
- Serving Size: 1 slice
- Calories: 259
- Sugar: 28g
- Sodium: 270mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg