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Moist Lemon Blueberry Bread with Simple Glaze

A close-up of a moist slice of blueberry bread, studded with dark berries and topped with a white sugar glaze.
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Bake this easy blueberry bread for a tender, moist loaf perfect for breakfast, a snack, or dessert. This recipe combines fresh blueberries with bright lemon flavor and finishes with a simple sweet glaze.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • Zest of 1 large lemon
  • 2 large eggs
  • 1/2 cup unsalted butter, melted
  • 1/2 cup milk (whole or 2%)
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries (do not thaw if frozen)
  • 1 cup powdered sugar (for glaze)
  • 1 tablespoon fresh lemon juice (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a separate medium bowl, combine the granulated sugar and lemon zest. Rub the zest into the sugar with your fingers until fragrant. This releases the lemon oil.
  4. Add the eggs, melted butter, milk, lemon juice, and vanilla extract to the sugar mixture. Whisk until just combined.
  5. Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Do not overmix; a few lumps are fine.
  6. Gently fold in the blueberries. If using frozen berries, do not toss them in flour first.
  7. Pour the batter into the prepared loaf pan.
  8. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent it with foil after 40 minutes.
  9. Let the bread cool in the pan for 10 minutes before carefully turning it out onto a wire rack to cool completely.
  10. While the bread cools, prepare the glaze: Whisk together the powdered sugar and 1 tablespoon of lemon juice until smooth. Add more powdered sugar or lemon juice, a drop at a time, to reach a thick but pourable consistency.
  11. Once the bread is completely cool, drizzle the glaze over the top. Slice and serve this homemade blueberry loaf cake.

Notes

  • For extra moist blueberry bread, ensure your butter is fully melted but not hot when mixing.
  • If you prefer a streusel topping instead of a glaze, mix 1/2 cup flour, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, and 3 tablespoons cold butter until crumbly, then sprinkle over the batter before baking.
  • This recipe works well for a weekend baking project or a quick breakfast bread recipe.

Nutrition

Find it online: https://completelyyummy.com/moist-lemon-blueberry-bread-recipe/