Blueberry Bread with Lemon Glaze
User Reviews
5
Blueberry Bread with Lemon Glaze
Description
This blueberry loaf combines all-purpose flour with baking powder and salt, then blends in softened butter, granulated sugar, eggs, vanilla extract, and lemon zest for a flavorful batter. The inclusion of blueberries, either fresh or frozen (unthawed and dusted with flour to prevent sinking), adds bursts of fruity juiciness and color. The batter is baked in a loaf pan prepped with butter and flour to prevent sticking and baked until a toothpick comes out clean and the top is golden.
The texture is soft and moist yet firm enough to slice, with the berries providing occasional juicy pockets. The lemon zest in the batter imparts a subtle citrus aroma and pairs with the lemon glaze, which is made from powdered sugar and fresh lemon juice, providing a sweet but tart finish. The glaze sets on top, creating a slight sugary crunch that contrasts the soft bread.
This bread is ideal served at breakfast or as a snack with tea or coffee. You can adapt the recipe by substituting other berries such as raspberries or blackberries, but ensure not to overload the batter to maintain proper loaf structure. When using frozen berries, adding a few extra minutes to baking time may be necessary. Also, different pan sizes or colors affect baking times and may require temperature adjustments.
To finish, pour the glaze over cooling bread placed on a rack with a catch plate underneath to avoid sticky puddling. Let the glaze set before slicing.
For frozen berries, toss them lightly with flour before folding into batter to reduce sinking and clumping; bake a few minutes longer as needed.Try substituting berries like raspberries, blackberries, or chopped strawberries, keeping total amounts equal for balance.Adjust baking times and temperature if using different pan sizes or darker pans, as darker pans brown more quickly.Cool bread partially before glazing; place a plate under the cooling rack to catch glaze drips and prevent mess.
Ingredients
Blueberry Bread Ingredients:
- 1 1/2 cups all-purpose flour plus 1/2 Tbsp to dust blueberries
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup milk room temperature, whole
- lemon about 1 1/2 tsp, divided (reserve 1/2 tsp for the glaze, zest of 1 large
- 6 Tbsp butter softened, unsalted
- 3/4 cup granulated sugar
- 2 egg room temperature, large
- 1 tsp vanilla extract
- 1 1/2 cups blueberries rinsed and patted dry*
Lemon Glaze Ingredients:
- 1 cup powdered sugar
- 1 1/2 to 2 Tbsp lemon juice or to reach desired consistency, freshly squeezed
- 1/2 tsp lemon zest reserved
Instructions
How to Make Blueberry Bread:
- Preheat oven to 350°F. Butter a 6 cup (8 1/2 by 4 1/2 bread loaf pan)* then dust with flour, tapping out the excess flour.
- In a medium mixing bowl, whisk together: flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together butter and half of the granulated sugar on medium/high speed until combined then add the remaining sugar and beat for 2 minutes. Beat in eggs, vanilla extract, and 1 tsp lemon zest and mix until well incorporated.
- Add flour mixture in 2 parts, alternating with the milk and mixing on medium/low speed just until incorporated with each addition. Scrape the sides of the bowl with a spatula as needed.
- In a small bowl, toss blueberries with 1/2 Tbsp flour then fold them into the batter just until incorporated. Spread the batter into your prepared pan and bake for 50-60 min at 350°F until golden on top and a toothpick inserted into the center comes out clean.* Let cool in pan for 10-15 minutes then run a cake release tool or knife around the edges and transfer the loaf to a wire rack to cool completely before glazing.*
To Make the Lemon Glaze:
- After your bread is fully cooled, in a separate bowl, stir together powdered sugar, lemon juice, and reserved 1/2 tsp lemon zest. Stir until smooth. It should have a drizzling consistency. Add more lemon juice to thin it out or powdered sugar to make it thicker.
Notes
- Toss frozen berries in flour before adding to batter to prevent sinking; expect slightly longer baking time.
- Substitute other berries like raspberries or blackberries keeping similar amounts for variations.
- Adjust baking times and temperature when using different pan sizes or dark-colored pans to avoid burning.
- Glaze bread after cooling partially; place a plate under rack to catch any drips and keep surfaces clean.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people (makes 1 loaf)
Amount Per Serving
Calories 330 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 330kcal | 17% |
| Carbs | 57g | |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 64mg | 21% |
| Sodium | 94mg | 4% |
| Potassium | 156mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 37g | 74% |
| Vitamin A | 349IU | 7% |
| Vitamin C | 4mg | 4% |
| Calcium | 57mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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