5.0 from 18 votes
Lemon Blueberry Bread
This glazed lemon blueberry bread offers the perfect balance of sweet and tart flavors, bursting with juicy blueberries in every bite!
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 16 slices
Calories: 158 kcal
Course:
Bread
Cuisine:
American
Ingredients
- 1 egg
- 1 cup milk
- 3 tablespoons vegetable oil
- 2 tablespoons lemon juice
- 2 cups all purpose flour
- 1 cup sugar
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 1½ cups blueberries, fresh or frozen
- 2 teaspoons lemon zest
Glaze
- 1 cup Powdered sugar, sifted
- 3 tablespoons milk
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 350°F. Prepare two 8x4 bread pans (or make one larger loaf using a 9x5 loaf pan) by greasing and setting aside.
- Beat egg, milk, oil, and lemon juice in a large bowl. In a separate bowl, combine the flour, sugar, baking powder, and salt. Slowly add to the egg mixture. Beat until combined. Fold in the blueberries and lemon zest.
- Pour batter into a greased loaf pan(s).
- Bake for 50-55 minutes (you may need to bake longer if using the larger loaf pan).
- To make the glaze, stir all ingredients together in a small bowl. Spoon over the bread while still warm. Let the glaze set for at least 30 minutes before cutting and serving.
Cup of Yum
Notes
- Recipe tips.
- Store the bread in an airtight container for 4-5 days on the counter, for up to 7 days in the refrigerator, or wrap tightly and freeze for up to 3 months.
- Store the bread in an airtight container for 4-5 days on the counter, for up to 7 days in the refrigerator, or wrap tightly and freeze for up to 3 months.
- We like to line the loaf pan with parchment paper, making it easier to remove the baked bread. Bonus: no scrubbing the pan afterward.
- A thicker batter will help cradle the blueberries and keep them from sinking, but to be extra cautious, you can toss them with flour before folding them into the muffin batter.
- Make mini loaves and bake for 35-40 minutes, or muffins and bake for 15-20 minutes.
- Mixing the wet and dry ingredients in separate bowls will help keep you from overmixing the batter once they have been combined.
Nutrition Information
Serving
1slice
Calories
158kcal
(8%)
Carbohydrates
35g
(12%)
Protein
3g
(6%)
Fat
1g
(2%)
Saturated Fat
0.5g
(3%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
0.2g
Trans Fat
0.001g
Cholesterol
12mg
(4%)
Sodium
85mg
(4%)
Potassium
126mg
(4%)
Fiber
1g
(4%)
Sugar
22g
(44%)
Vitamin A
52IU
(1%)
Vitamin C
3mg
(3%)
Calcium
55mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16slices
Amount Per Serving
Calories 158
% Daily Value*
| Serving | 1slice | |
| Calories | 158kcal | 8% |
| Carbohydrates | 35g | 12% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 0.5g | 3% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.2g | 1% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 12mg | 4% |
| Sodium | 85mg | 4% |
| Potassium | 126mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 52IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 55mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.