Lemon Blueberry Bread with Sweet Glaze
Lemon Blueberry Bread is sweet, slightly tart, and makes a wonderful dessert. It's dotted with plump blueberries and topped with a sweet glaze to cut through the tartness of the fresh lemon juice. If you love lemon and blueberries, this bread is for you!
Prep Time15 mins
Cook Time1 hr 5 mins
Rest Time30 mins
Total Time1 hr 50 mins
Servings: 10 Servings
- 2 Cups All-Purpose Flour
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
- 1.5 Cups Granulated Sugar
- 1 Tablespoon Lemon Zest (zest from 2 medium lemons)
- .5 Cup Canola or Vegetable Oil
- .5 Cup Freshly Squeezed Lemon Juice (juice from 2-3 medium lemons)
- .5 Cup Buttermilk
- 2 Large Eggs
- 1 Teaspoon Vanilla
- 1.5 Cups Fresh or Frozen Blueberries (If using frozen, make sure to thaw, rinse, drain, and dry them.)
- 1 Cup Powdered Sugar
- 2-3 Tablespoons Milk
Preheat the oven to 350 degrees, and grease a 9 x 5 -inch loaf pan.
In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
In a separate small bowl, use a spoon to mix the sugar and lemon zest until the sugar becomes light orange in color. Set aside.
Add to the bowl of a stand mixer (or a large bowl and hand mixer), the buttermilk, oil, lemon juice, eggs, and vanilla. Mix on low speed until the ingredients are combined.
Add the flour mixture and the lemon zest/sugar mixture. Continue to mix on low speed until all the ingredients are smooth like muffin batter.
Next, add the blueberries and use a wooden spoon or spatula to stir until well incorporated.
Transfer the batter to the greased loaf pan. Place in the oven and baked for 65-70 minutes. If the bread begins to become too brown, place a piece of aluminum foil loosely over the top to prevent burning.
The bread is done when a toothpick inserted in the center comes out with a very light crumb. Remove the bread from the oven and allow to cool for 5-7 minutes before transferring from the pan to a cooling rack.
While the bread cools, make the glaze.
In a medium bowl, combine the powdered sugar and milk.
Whisk or use a hand mixer on low until the glaze is smooth and creamy. Adjust the amount of milk to reach desired consistency.
After the bread cools completely, drizzle the glaze over the top, slice, and serve.
Store any leftovers in the refrigerator for up to 3 days.
*Calories listed are an approximate and based on ingredients and serving sizes listed.
*Please see the post for addition information regarding substitutions, cooking information, and tips.
*We have not attempted to freeze this bread or make it in mini-loaf pans. However, since this bread is similar to our orange cranberry bread, you may find it helpful to review some of the comments on that recipe.
Calories: 390kcal | Carbohydrates: 66g | Protein: 4g | Fat: 12g | Saturated Fat: 9g | Cholesterol: 43mg | Sodium: 148mg | Potassium: 134mg | Fiber: 1g | Sugar: 45g | Vitamin A: 95IU | Vitamin C: 8.6mg | Calcium: 49mg | Iron: 1.5mg