Description
Brighten your table with this Zesty Lemon Blueberry Bread , a moist, tangy, and sweet loaf that’s bursting with fresh blueberries and citrus flavor! Perfect for breakfast, brunch, or dessert, this easy-to-make bread is topped with a luscious lemon glaze that adds an extra layer of zesty indulgence. The combination of juicy blueberries, fragrant lemon zest, and a tender crumb makes this recipe a crowd-pleaser for any occasion. Whether you’re hosting guests or simply craving a slice of homemade goodness, this step-by-step guide—complete with an easy-to-follow video tutorial—will show you how to bake this delightful treat effortlessly. Watch the video, follow along, and get ready to serve a loaf that’s as beautiful as it is delicious!
Ingredients
Scale
For the Bread:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup granulated sugar
- Zest of 2 lemons (about 2 teaspoons)
- ½ cup unsalted butter, melted and cooled
- 2 large eggs, room temperature
- ½ cup plain Greek yogurt (or sour cream)
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries (tossed in 1 tablespoon flour to prevent sinking)
For the Lemon Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
- Optional: Zest of ½ lemon for garnish
Instructions
Preheat and Prepare:
- Preheat your oven to 350°F (175°C) . Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Combine Wet Ingredients:
- In a large mixing bowl, whisk together the granulated sugar and lemon zest until fragrant. Add the melted butter, eggs, Greek yogurt, lemon juice, and vanilla extract. Whisk until smooth and well combined.
Fold in the Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
Add the Blueberries:
- Gently fold in the blueberries (coated in flour) until evenly distributed throughout the batter.
Bake the Bread:
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes , or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay).
Cool the Bread:
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Make the Lemon Glaze:
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more lemon juice (for thinner glaze) or powdered sugar (for thicker glaze).
Finish and Serve:
- Drizzle the glaze over the cooled bread and sprinkle with additional lemon zest if desired. Slice and serve as a sweet treat or pair with coffee or tea for a delightful breakfast or brunch option.
- Prep Time: 15 Minutes
- Cook Time: 60 Minutes
- Category: Dessert
- Cuisine: American
