Blueberry Lemon Bread Glazed

Name: Blueberry Lemon Bread Glazed
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 1 loaf
Ingredients: 1 ½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ⅓ cup unsalted butter, softened; ½ cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1 tablespoon lemon zest; ⅓ cup fresh lemon juice; 1 cup fresh blueberries; 1 cup powdered sugar; 2 tablespoons fresh lemon juice

Highlighted under: Baked Bliss

I absolutely adore this Blueberry Lemon Bread Glazed! The moment I take a bite, the bright, fresh flavor of lemons dances with the sweetness of plump blueberries, creating a symphony of taste. Baking this loaf not only fills my kitchen with an irresistible aroma, but it's also a delightful way to brighten up breakfast or afternoon tea. The addition of a simple glaze adds just the right touch of sweetness, transforming an already delicious bread into a culinary masterpiece. I can’t wait for you to try it!

Created by

Hallie Foster

Last updated on 2026-01-24T10:52:18.765Z

Baking this Blueberry Lemon Bread was a delightful adventure for me. I started by mixing the ingredients by hand, which allowed me to feel the texture changes as I incorporated the fresh blueberries, bringing an extra burst of flavor. I noticed that adding some lemon zest along with the juice brightened the overall taste significantly, making each slice refreshing and vibrant.

What truly elevates this loaf is the glaze. I found that combining powdered sugar with just enough lemon juice created a perfect balance of sweetness and tang. Drizzling this over the warm bread not only beautifies it, but enhances the flavor profile, making it an irresistible treat that friends and family can’t get enough of!

Why You Will Love This Recipe
A harmonious blend of sweet blueberries and zesty lemon
Moist texture that stays fresh for days
Perfect for breakfast or as a delightful snack

Mastering the Baking Process

For the best results, ensure that all ingredients are at room temperature before you start mixing. Cold butter or eggs can lead to a less emulsified batter, affecting the final texture of the bread. I recommend setting them out for at least 30 minutes before you begin. This simple step can really enhance the lightness of your bread, making it more enjoyable and fluffy.

When it comes to folding in the blueberries, be gentle! Overmixing can cause the berries to break, which may lead to streaks of blue throughout your loaf. Aim to incorporate them until they are just evenly distributed in the batter. This will help you achieve beautiful pops of color when you slice into your finished bread.

Understanding Ingredient Functions

Each ingredient in this recipe plays a crucial role. For instance, the lemon juice not only adds zest but also interacts with the baking soda for leavening. This reaction helps the bread rise beautifully. If you’re looking to lower the acidity, consider using a mix of yogurt or sour cream as a substitute for some of the lemon juice. However, this may slightly alter the final flavor profile.

The choice of flour is also important in achieving the desired texture. All-purpose flour provides the ideal balance of structure and softness. If you're looking for a gluten-free version, you can experiment with a 1:1 gluten-free flour blend, though you might need to add an extra egg or binding agent to prevent crumbliness.

Storing and Serving Suggestions

Once baked and cooled, this Blueberry Lemon Bread can be stored at room temperature in a sealed container for up to four days. If you want to keep it longer, I recommend wrapping it tightly in plastic wrap and storing it in the freezer, where it will last up to three months. Simply thaw at room temperature before serving, and you can refresh it with a quick blast in the microwave.

Serving this bread slightly warm is delightful, but you can elevate it even further by adding a dollop of whipped cream or a pat of butter on top. It’s also lovely paired with a cup of tea or coffee, making for a perfect afternoon treat. For a twist, try adding chopped nuts or a mix of berries for more flavor variation.

Ingredients

For the Bread

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
⅓ cup unsalted butter, softened
½ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 tablespoon lemon zest
⅓ cup fresh lemon juice
1 cup fresh blueberries

For the Glaze

1 cup powdered sugar
2 tablespoons fresh lemon juice

Instructions

Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan.

Mix Dry Ingredients

In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Cream Butter and Sugar

In a separate bowl, cream the softened butter and granulated sugar until light and fluffy.

Add Egg and Flavorings

Beat in the egg, vanilla extract, lemon zest, and lemon juice until well combined.

Combine Mixtures

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the blueberries gently.

Bake

Pour the batter into the prepared loaf pan and bake for 50 minutes, or until a toothpick inserted into the center comes out clean.

Prepare the Glaze

While the bread is baking, mix the powdered sugar and lemon juice in a small bowl until smooth.

Glaze the Bread

Once the bread is cool, drizzle the glaze over the top. Let it set before slicing.

Pro Tips

For best results, use fresh blueberries. If they're frozen, do not thaw them before adding to the batter to prevent discoloration.

Troubleshooting Common Issues

If your loaf does not rise as expected, check your leavening agents. Baking powder and baking soda have a shelf life, and expired products can lead to dense bread. Make sure they're fresh, and consider testing baking soda by adding a small amount to vinegar to see if it bubbles. If there’s no fizz, it’s time for a new batch.

Another common issue is a sunken center. This can happen if the batter was overmixed or if the oven temperature was too low. Always preheat the oven properly, and bake until a toothpick inserted comes out clean. If you notice the bread is browning too quickly but the center is still raw, covering it loosely with foil can help.

Flavor Variations to Try

Feel free to experiment with additional flavors! A teaspoon of almond extract can add a delightful nuttiness that pairs perfectly with blueberries and lemon. Or, if you want a unique twist, consider folding in some chopped fresh thyme or rosemary for a surprising herbaceous note that complements the citrus beautifully.

You can also substitute the blueberries with other seasonal fruits like raspberries or diced strawberries. Each fruit brings its own sweetness and texture; just remember that the moisture content may vary, so keep an eye on your bake time if using a juicier fruit.

Scaling the Recipe

If you'd like to make a larger batch, this recipe can easily be doubled. Simply multiply each ingredient by two and use two loaf pans. Be mindful of the baking times, as they may need a few additional minutes in the oven. Start checking for doneness around the 55-minute mark.

Conversely, if you're looking to make a smaller batch, you can halve the recipe and use a smaller loaf pan, or even make muffins. The baking time for muffins will be approximately 20-25 minutes, making them perfect for a quicker treat.

Questions About Recipes

→ Can I use frozen blueberries instead?

Yes, but it's best to add them without thawing to avoid color bleeding.

→ How do I store the bread?

Store it in an airtight container at room temperature for up to 3 days.

→ Can I substitute gluten-free flour?

Yes, you can use a 1:1 gluten-free flour blend for a gluten-free version.

→ What can I do if my bread is too dense?

Ensure you're not overmixing the batter, and check the measurements for accuracy.