Lemon Blueberry Bread

Lemon Blueberry Bread is a soft, moist quick bread bursting with fresh blueberries and bright lemon flavor in every bite. Made with simple pantry ingredients, this sweet and slightly tangy loaf is perfect for breakfast, brunch, or an afternoon treat. It’s easy to make, beautifully tender, and finished with a light glaze that takes it over the top.

Course Dessert

Cuisine American

Keyword blueberry bread, blueberry cake, lemon blueberry, quick bread

Prep Time 15

Cook Time 1

Servings slices

Calories 273kcal

Author Wendie Williams

Equipment

1 loaf pan

Ingredients

1 ½ cups all purpose flour spoon and leveled
1 teaspoon baking powder
1 teaspoon salt
6 tablespoons butter melted
1 cup granulated sugar
2 eggs
½ teaspoon vanilla
½ cup milk
1 cup blueberries or frozen
1 tablespoon all purpose flour
Zest from 1 lemon

Lemon Icing

¾ cup powdered sugar
2 tablespoons lemon juice

Instructions

Preheat the oven to 350 degrees, Line a 9x5 loaf pan with parchment paper (making sure to hang over the edge a bit) or spray the pan with cooking spray.
In a medium bowl add the flour, baking powder and salt and mix until combined.
In a large bowl add the butter sugar and eggs and using a hand mixer mix until combined.
Add in the flour mixture and milk, mix until combined.
In a small bowl add the blueberries and toss with the tablespoon of flour until coated.
Fold the blueberries and lemon zest into the batter.
Spread the batter into the prepared baking pan and bake for 55-60 minutes or until a toothpick comes out clean.

Lemon Icing

In a small bowl add the powdered sugar and lemon juice and mix until combined. Drizzle over the cooled lemon blueberry bread, slice and serve!

Notes

You can also use a 8x4 baking pan you’ll just have to add an addition 10-12 minutes of baking time.

This freezes beautifully just make sure to freeze it without the icing.

Store leftovers in the refrigerator for 4-5 days.

Nutrition