Lemon Blueberry Bread
User Reviews
4.6
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Prep Time
20 mins
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Cook Time
50 mins
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Total Time
1 hr 10 mins
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Servings
10 servings
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Course
Bread
Lemon Blueberry Bread
Description
This bread starts with creaming sugar, lemon zest, softened butter, and cream cheese until fluffy, incorporating eggs and vanilla for moisture and richness. Dry ingredients—flour, baking powder, baking soda, and salt—are whisked separately and gradually folded into the wet mixture along with buttermilk for tenderness. Fresh blueberries are folded in gently to avoid breaking.
Baked in a buttered and floured loaf pan at 350°F for about an hour, the bread develops a golden crust and soft crumb studded with juicy blueberries and specks of lemon zest. Once cooled, a lemon glaze made from melted butter, confectioners’ sugar, vanilla, and fresh lemon juice is applied to add sweetness and refresh the lemon flavor.
This bread is ideal for breakfast, snack, or dessert and can be stored refrigerated covered for up to 3 days. Bringing it to room temperature before serving helps soften the glaze and restores tender texture.
Ingredients
- 1 cup granulated sugar
- lemon zest of one large
- ½ cup butter softened, unsalted
- 4 ounces cream cheese softened
- 2 egg large
- 1 teaspoon vanilla extract pure
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup buttermilk
- 1 ½ cups blueberries fresh
For the Glaze
- 3 tablespoons unsalted butter melted
- 1 cup confectioners’ sugar sifted
- ½ teaspoon vanilla extract pure
- 2 tablespoons lemon juice freshly squeezed
Instructions
- Preheat oven to 350°F. Butter and flour a 9x5 inch loaf pan.
- In a medium bowl, combine sugar and lemon zest, mixing with fingertips until sugar becomes moistened and fragrant. In the bowl of a stand mixer, fitted with the paddle attachment, or with an electric mixer in a large bowl, beat sugar, butter, and cream cheese until fluffy, about 3 minutes. Add eggs one at a time. Mix in vanilla.
- In separate bowl, whisk together the flour, baking powder, baking soda and salt. Gradually add dry ingredients into the butter mixture and mix until flour is incorporated. Add buttermilk and mix until just combined; do not over mix. Gently fold in blueberries.
- Add batter into prepared pan.
- Bake in a preheated oven for 50 to 60 minutes. Allow bread to cool in pan for 20-30 minutes before gently removing bread from pan and to a wire rack to cool completely. Once bread is cool, prepare the lemon glaze.
- In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla and lemon juice. Whisk until smooth. Drizzle over cooled lemon blueberry bread. Glaze will slightly harden.
Notes
- Store Lemon Blueberry Bread in an airtight container in the refrigerator for up to 3 days.
- Bring bread to room temperature before serving for better texture and flavor.
- The glaze adds a bright lemon finish complementing the blueberries within the loaf.
User Reviews
Overall Rating
4.6
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