🍋 Lemon Blueberry Bread (Moist & Glazed)
A soft, tender loaf bursting with juicy blueberries and fresh lemon flavor, finished with a simple lemon glaze.
⏱ Prep Time: 15 minutes
⏱ Bake Time: 50–55 minutes
🍞 Servings: 12 slices
🧾 Ingredients
For the Bread:
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1½ cups all-purpose flour
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1 teaspoon baking powder
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¼ teaspoon baking soda
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¼ teaspoon salt
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½ cup unsalted butter, softened
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¾ cup granulated sugar
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2 large eggs
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1 tablespoon lemon zest (from about 1 lemon)
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2 tablespoons fresh lemon juice
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½ cup plain yogurt or sour cream
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1 teaspoon vanilla extract
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1 cup blueberries (fresh or frozen—do not thaw)
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1 tablespoon flour (for coating blueberries)
For the Lemon Glaze (optional):
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½ cup powdered sugar
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1–2 tablespoons fresh lemon juice
👩🍳 Instructions
1. Preheat Oven
Preheat oven to 350°F (175°C).
Grease a 9×5-inch loaf pan and line with parchment paper.
2. Mix Dry Ingredients
In a bowl, whisk together:
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flour
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baking powder
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baking soda
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salt
Set aside.
3. Cream Butter & Sugar
In a large bowl, beat butter and sugar until light and fluffy (2–3 minutes).
Add eggs one at a time, mixing well.
Mix in:
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lemon zest
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lemon juice
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vanilla extract
4. Combine Wet & Dry
Add dry ingredients in two parts, alternating with yogurt.
Mix gently just until combined.
Do not overmix.
5. Add Blueberries
Toss blueberries with 1 tablespoon of flour.
Gently fold into batter.
6. Bake
Pour batter into pan and smooth the top.
Bake 50–55 minutes, or until a toothpick comes out clean.
If the top browns too fast, loosely cover with foil.
7. Cool
Cool in pan for 10 minutes, then remove and cool completely on a rack.
8. Make Glaze
Mix powdered sugar with lemon juice until smooth.
9. Glaze & Serve
Drizzle glaze over cooled loaf.
Slice and enjoy!
📦 Storage
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Room temp: 3 days (airtight container)
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Fridge: up to 5 days
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Freezer: up to 2 months (unglazed)
🔄 Variations
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Add 1 tbsp poppy seeds
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Use oil instead of butter
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Make mini loaves (bake 25–30 min)
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Use gluten-free 1:1 flour blend