This Lemon Blueberry Bread is the perfect combination of sweet and tangy, with juicy blueberries and a zesty lemon glaze that makes every bite unforgettable. Perfect for breakfast, brunch, or an afternoon snack, this quick bread recipe is simple to make and absolutely bursting with flavor. Whether you’re hosting a gathering or looking for a treat to enjoy with your coffee, this recipe is sure to impress.
Why You’ll Love This Recipe
- Easy to Make: This quick bread comes together with simple ingredients and minimal effort.
- Flavor-Packed: The combination of fresh blueberries and tangy lemon is a crowd-pleaser.
- Perfect for Any Occasion: Serve it as a breakfast treat, dessert, or a thoughtful gift.
- Moist and Tender: The bread has a perfect texture thanks to the use of yogurt and fresh fruit.
Ingredients
For the Bread:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup plain yogurt (or sour cream)
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup fresh or frozen blueberries
- 1 tablespoon all-purpose flour (for coating blueberries)
For the Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Step 2: Prepare the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream Butter and Sugar
In a large mixing bowl, use an electric mixer to cream the softened butter and sugar until light and fluffy, about 2-3 minutes. Add the eggs one at a time, mixing well after each addition.
Step 4: Add Wet Ingredients
Mix in the yogurt, lemon juice, and lemon zest until well combined. The mixture may look slightly curdled, but this is normal and will smooth out when the dry ingredients are added.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the bread dense.
Step 6: Fold in Blueberries
Toss the blueberries with 1 tablespoon of flour to prevent them from sinking to the bottom of the bread. Gently fold the coated blueberries into the batter.
Step 7: 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. If the top starts to brown too quickly, cover it loosely with aluminum foil during the last 15 minutes of baking.
Step 8: Cool the Bread
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 9: Make the Lemon Glaze
In a small bowl, whisk together the powdered sugar, lemon juice, and vanilla extract until smooth. Adjust the consistency by adding more lemon juice for a thinner glaze or more powdered sugar for a thicker glaze.
Step 10: Glaze and Serve
Once the bread is completely cooled, drizzle the lemon glaze over the top. Let the glaze set for a few minutes before slicing and serving.
Tips for Success
- Use Fresh Ingredients: Fresh lemons and blueberries provide the best flavor.
- Don’t Overmix: Overmixing the batter can make the bread dense instead of tender.
- Room Temperature Ingredients: Ensure the butter, eggs, and yogurt are at room temperature for a smoother batter.
- Coat the Blueberries: Tossing the blueberries in flour helps distribute them evenly in the bread.
Creative Variations
- Mixed Berry Bread: Substitute half of the blueberries with raspberries or blackberries.
- Almond Lemon Bread: Add 1/2 teaspoon of almond extract to the batter and sprinkle sliced almonds on top before baking.
- Gluten-Free Option: Use a gluten-free all-purpose flour blend to make this recipe gluten-free.
- Extra Zesty: Add an additional tablespoon of lemon zest for a stronger lemon flavor.
Serving Suggestions
This Lemon Blueberry Bread is versatile and can be served in various ways:
- Breakfast: Serve a slice with coffee or tea for a refreshing morning treat.
- Dessert: Pair it with a dollop of whipped cream or a scoop of vanilla ice cream.
- Snack: Enjoy it as a midday snack with a glass of lemonade or iced tea.
Storage Instructions
Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to 1 week. You can also freeze the bread by wrapping it tightly in plastic wrap and aluminum foil. Freeze for up to 3 months, and thaw at room temperature before serving.
Frequently Asked Questions
Can I use frozen blueberries?
Yes, frozen blueberries work well in this recipe. Do not thaw them before adding to the batter to prevent excess moisture.
Can I make muffins with this recipe?
Absolutely! Divide the batter into a muffin tin lined with paper liners and bake at 350°F (175°C) for 18-20 minutes, or until a toothpick comes out clean.
What can I use instead of yogurt?
If you don’t have yogurt, you can substitute it with sour cream or buttermilk for a similar texture and flavor.
How can I make the bread more lemony?
For a stronger lemon flavor, increase the lemon zest in the batter and add a bit of lemon zest to the glaze.
Conclusion
This Lemon Blueberry Bread is a delightful combination of bright, citrusy flavors and the natural sweetness of blueberries. Easy to make and perfect for any occasion, it’s a recipe that you’ll want to make again and again. Try it today and enjoy a slice of this tender, flavorful bread with your favorite beverage!