Description
This Blueberry Bread with Lemon Glaze is a moist, tender quick bread bursting with fresh blueberries and topped with a tangy lemon glaze. Perfect for breakfast, snack, or dessert, it combines a soft crumb with a bright citrus finish for a delightful treat.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup plain Greek yogurt or sour cream
- 1 tsp vanilla extract
- ½ cup milk
Add-ins
- 1 ½ cups fresh or frozen blueberries
Lemon Glaze
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
- 1 tsp lemon zest
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside.
- Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, creating a smooth base for the bread.
- Add eggs: Beat in the eggs one at a time to ensure they are fully incorporated and to maintain the batter’s smooth texture.
- Incorporate yogurt and vanilla: Mix in the Greek yogurt (or sour cream) and vanilla extract until the batter is smooth and creamy.
- Add dry ingredients and milk: Gradually add the dry ingredient mixture alternately with the milk, beginning and ending with the dry ingredients. Stir just until combined to avoid overmixing which can cause toughness.
- Fold in blueberries: Gently fold the blueberries into the batter, being careful not to crush them and overmix.
- Fill pan and bake: Pour the batter into the prepared loaf pan and smooth the surface. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. If the bread browns too quickly, cover loosely with foil.
- Cool the bread: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prepare and apply lemon glaze: Whisk together powdered sugar, lemon juice, and lemon zest to create a tangy glaze. Drizzle this over the cooled bread for a bright, flavorful finish.
Notes
- Use fresh or frozen blueberries; if using frozen, do not thaw to avoid discoloring the batter.
- Ensure not to overmix the batter once the flour is added to keep the bread tender.
- The lemon glaze can be adjusted for consistency by adding more powdered sugar (thicker) or lemon juice (thinner).
- Store the bread wrapped in plastic or in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a dairy-free version, substitute butter with a plant-based alternative and use a dairy-free yogurt.
