Lemon Blueberry Bread
A moist and tender Lemon Blueberry Bread made with fresh lemon zest, juicy blueberries, and a tangy lemon glaze, perfect for breakfast or dessert.
10 Servings
Ingredients
For the Bread:
- 1 ½ cups all-purpose flour plus 1 tablespoon (for coating blueberries)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1 cup plain yogurt or sour cream
- ½ cup vegetable oil
- ½ teaspoon vanilla extract
- 2 teaspoons lemon zest
- 1 ½ cups fresh or frozen blueberries
For the Lemon Glaze:
- 2 to 3 tablespoons fresh lemon juice
- 1 cup confectioners’ sugar sifted
Instructions
Prepare the Oven and Pan
- Preheat the oven to 350°F (175°C). Grease the sides and bottom of a loaf pan, ensuring even coverage.
Combine Dry Ingredients
- In a medium bowl, sift together the flour (1 ½ cups), baking powder, and salt. Set aside.
Mix Wet Ingredients
- In a large mixing bowl, whisk together the eggs, granulated sugar, yogurt (or sour cream), vegetable oil, vanilla extract, and lemon zest until smooth and well blended.
Incorporate Dry Ingredients
- Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to maintain a tender crumb.
Add Blueberries
- In a small bowl, toss the blueberries with the reserved 1 tablespoon of flour to prevent sinking. Fold the coated blueberries gently into the batter.
Bake the Bread
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs.
Cool the Loaf
- Allow the bread to cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely.
Prepare the Lemon Glaze
- In a small saucepan over low heat, whisk together the lemon juice and sifted confectioners’ sugar until dissolved and smooth. Simmer gently for 3 minutes.
Glaze the Bread
- Using a toothpick, poke small holes across the top and sides of the cooled loaf. Brush the lemon glaze evenly over the bread. Allow the glaze to set for approximately 15 minutes before slicing and serving.
Notes
To prepare a gluten-free version of Lemon Blueberry Bread, substitute the all-purpose flour with a 1:1 gluten-free baking blend. Ensure the baking powder and confectioners’ sugar are certified gluten-free.