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Lemon Blueberry Bread: Moist Quick Bread Recipe

A thick slice of moist blueberry bread, bursting with blueberries and topped with a white glaze.
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This recipe gives you a perfectly moist, tender Lemon Blueberry Bread, ideal for breakfast or a snack. It uses simple techniques to ensure a flavorful loaf every time.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 1 large lemon
  • 1/4 cup fresh lemon juice
  • 1/2 cup whole milk
  • 1 1/2 cups fresh or frozen blueberries
  • For the Glaze (Optional): 1 cup powdered sugar, 2 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set this dry mix aside.
  3. In a large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. This takes about 3 minutes with an electric mixer.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, lemon juice, and milk until just combined.
  5. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until the batter is just smooth. Do not overmix; a few streaks of flour are acceptable.
  6. Gently fold in the blueberries using a spatula. Toss the berries with a tablespoon of flour before adding them to the batter to help prevent sinking.
  7. Pour the batter into the prepared loaf pan and spread it evenly.
  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 inverting it onto a wire rack to cool completely.
  10. If using the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled bread.

Notes

  • For the best texture, use fresh blueberries. If using frozen, do not thaw them before adding to the batter.
  • To achieve a bakery-quality moist crumb, avoid mixing the batter once the flour is incorporated; stop mixing as soon as the ingredients come together.
  • If you want a stronger lemon flavor, add a simple lemon streusel topping instead of the glaze.

Nutrition

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