Description
Moist and zesty Lemon Blueberry Bread topped with a bright citrus glaze, perfect for breakfast, snacks, or desserts. Packed with juicy blueberries and the aroma of fresh lemon, this quick bread brings a touch of springtime warmth and comfort to any occasion.
Ingredients
2 cups all-purpose flour
¾ cup granulated sugar
1 tablespoon baking powder
Zest of 1 lemon
½ cup 2% milk
½ cup vegetable oil
2 large eggs
2 cups fresh or frozen blueberries
1 cup powdered sugar (for glaze)
2 tablespoons freshly squeezed lemon juice (for glaze)
Instructions
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
In a large bowl, whisk together flour, sugar, and baking powder.
Zest the lemon into the dry ingredients and mix to combine.
In another bowl, whisk together milk, vegetable oil, and eggs until fully incorporated.
Slowly pour the wet ingredients into the dry ingredients and mix until just combined. Avoid overmixing.
Gently fold in the fresh or frozen blueberries.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
While the bread is baking, prepare the glaze by mixing powdered sugar and lemon juice until smooth.
Once the bread is cool, spread the lemon glaze over the top.
Let the glaze set for about 10-15 minutes before slicing and serving.
Notes
If using frozen blueberries, there’s no need to thaw them—just add a tablespoon of flour to the batter to help prevent excess juice from making the crumb soggy.
Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
For a vegan version, use flax eggs and coconut oil, and ensure the milk is almond or soy-based.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 15g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg