Description
A moist and tender quick bread bursting with bright lemon and fresh blueberries. Perfect for breakfast, brunch, or afternoon treats, this sweet loaf features a tangy lemon glaze for an irresistible citrus-fruit flavor combo.
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/3 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs, room temperature
1/2 teaspoon vanilla extract
2 teaspoons fresh lemon zest (from 1-2 lemons)
2 tablespoons fresh lemon juice
1 cup fresh blueberries, gently tossed in 1 tablespoon all-purpose flour
Powdered sugar for glaze
1-2 tablespoons fresh lemon juice for glaze
Instructions
Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan
In a medium bowl, whisk together 1 1/2 cups flour, baking powder, and salt
In another bowl, mix melted butter, sugar, eggs, vanilla, lemon zest, and 2 tablespoons lemon juice until smooth
Add dry ingredients to wet ingredients and stir until just combined
Fold in flour-coated blueberries gently, avoiding overmixing
Pour batter into prepared pan and smooth top
Bake 55-65 minutes until golden and a toothpick inserted shows a few moist crumbs
Let cooling completely in pan before slicing
For glaze: Whisk 1-2 tablespoons lemon juice into powdered sugar until smooth, then drizzle over bread
Notes
Use room-temperature eggs for better incorporation
Reserve unused lemon juice in the refrigerator for 3-4 days
Coating blueberries in flour prevents sinking during baking
For best glaze consistency, adjust lemon juice as needed
Store in an airtight container at room temperature up to 2 days or freeze slices for longer storage
- Prep Time: 20
- Cook Time: 60
- Category: Trend Recipes
- Method: Baking
- Cuisine: American