Description
Moist Glazed Lemon Blueberry Bread is sunshine in a loaf—soft, tender, and bursting with juicy blueberries, bright lemon zest, and a tangy lemon glaze. Perfect for spring mornings, brunch, or a sweet snack with coffee.
Ingredients
1 3/4 cups (220g) all-purpose flour, plus 1 tbsp for tossing blueberries
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine sea salt
1 cup (200g) granulated sugar
2 large eggs, room temperature
1/2 cup (120ml) neutral oil (or melted butter)
1/2 cup (120g) plain Greek yogurt or sour cream
2 tbsp milk (any kind)
1 tsp pure vanilla extract
1/2 tsp lemon extract (optional, or use extra vanilla)
Zest of 2 large lemons (about 2 tbsp)
2 tbsp fresh lemon juice (optional, boosts lemon flavor)
1 1/2 cups (225g) fresh blueberries (or frozen, do not thaw)
Lemon Glaze:
1 cup (120g) powdered sugar
4 tbsp fresh lemon juice
Pinch of salt (optional)
Instructions
1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment.
2. In a bowl, whisk flour, baking powder, baking soda, salt, and sugar.
3. In another bowl, whisk eggs, oil, yogurt, milk, vanilla, lemon extract (if using), lemon zest, and lemon juice (if using).
4. Add wet ingredients to dry ingredients and fold just until combined (do not overmix).
5. Toss blueberries with 1 tbsp flour, then gently fold into the batter.
6. Pour batter into the prepared pan and smooth the top.
7. Bake 50–60 minutes, tenting with foil if the top browns too quickly, until a toothpick comes out clean (a few moist crumbs are okay).
8. Cool in pan 10–15 minutes, then lift out and cool on a rack.
9. Whisk powdered sugar with lemon juice (and pinch of salt) until smooth. Drizzle over the slightly warm or fully cooled loaf.
10. Slice and enjoy.
Notes
Blueberries: If using frozen blueberries, add them straight from the freezer (do not thaw) to prevent streaking.
Prevent sinking: Tossing berries with flour helps keep them suspended in the batter.
Glaze thickness: For a thicker glaze, add more powdered sugar; for thinner, add lemon juice 1 tsp at a time.
Storage: Wrap tightly and store at room temperature for 2 days or refrigerate up to 5 days. Freeze sliced pieces up to 2 months.
Loaf pan size: A 9×5-inch pan is ideal; smaller pans may need extra bake time.
- Prep Time: 15
- Cook Time: 55
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 20
- Sodium: 220
- Fat: 11
- Saturated Fat: 1.5
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 2
- Protein: 4
- Cholesterol: 45