There’s something magical about the pairing of lemon and blueberries. The bright citrus zing of fresh lemon zest combined with the juicy burst of blueberries creates a flavor harmony that feels like summer in every bite. This classic lemon blueberry bread is not just flavorful—it’s incredibly moist, thanks to a hot lemon glaze that’s brushed on while the bread is still warm. That sweet-tart finish seeps right into the loaf, giving it extra flavor and softness.
This recipe is ideal for weekend baking, brunch with friends, or simply keeping a little treat around the house for tea time. It uses basic pantry ingredients, loads of fresh blueberries, and real lemon zest to build layers of flavor. The glaze adds a final touch of shine and tang, making it look as good as it tastes.
Whether you’re new to baking or just looking for a simple loaf to impress, this lemon blueberry bread is a can’t-miss winner. Serve it with a dollop of whipped cream or a mug of coffee—it’s perfect either way.
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Ingredients:
- 1/3 cup melted butter
- 1 cup sugar
- 3 tablespoons of lemon juice
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup milk
- 2 tablespoons of grated lemon peel
- 1/2 cup chopped walnuts optional
- 1 cup of fresh or frozen blueberries
- For the glaze:
- Lemon Blueberry Bread – the baking soul
- 2 tablespoons of lemon juice
- 1 tablespoon melted butter
- 1 cup confectioners’ sugar
Instructions:
1 ) In a mixing bowl, blend the butter with a cup of sugar, juice, and eggs.
2 ) Mix the flour, baking powder, and salt. Stir in the egg mixture, alternating with the milk.
3 ) Add lemon peel, nuts, and berries. Pour the mixture into a greased loaf pan.
4 ) Baking at 350 about 61 to 71 min.
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Pro Tips for Best Results:
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Toss blueberries in flour before adding to the batter to keep them from sinking.
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Don’t skip the lemon zest! It provides most of the citrus flavor.
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Use room temperature ingredients for a smoother batter.
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Brush the glaze while the bread is still hot so it soaks in fully.
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Store in foil or plastic wrap for a moister loaf the next day.
FAQs:
Can I use frozen blueberries in lemon blueberry bread?
- Yes, but don’t thaw them before baking. Toss them in flour and add them frozen to prevent streaking.
How do I keep my lemon blueberry bread from becoming too dry?
- Brush it with the lemon glaze right after baking, and store it in an airtight container or wrap it tightly.
Can I turn this into muffins?
- Absolutely! Divide the batter into muffin tins and reduce baking time to 18–22 minutes, or until a toothpick comes out clean.
What type of glaze works best?
- A simple glaze made from lemon juice and powdered sugar works wonders. Brush it on warm for deep flavor absorption.
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