0 from 60 votes
Lemon Blueberry Bread
This Lemon Blueberry Bread is full of plump berries and tangy lemons. The luscious lemon glaze seals in moisture throughout the loaf; don't skip the glaze.
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 10
Calories: 260 kcal
Course:
Breakfast , Brunch
Cuisine:
American
Ingredients
For the Bread:
- ⅓ cup butter melted
- 1 cup granulated sugar
- ¼ cup lemon juice freshly squeezed, about 3 large lemons
- 2 large eggs
- 1 ½ cups all purpose flour
- 1 tsp baking powder
- ½ tsp table salt
- ½ cup whole milk
- 1 cup blueberries fresh or frozen, do not thaw
- lemon zest of 2 large lemons
For the Glaze:
- 3 TB lemon juice freshly squeezed, about 2 large lemons
- 6 TB granulated sugar
Instructions
- Preheat oven to 350F with rack on lower-middle position. Grease a 9x5" loaf pan. Set aside.
- In the bowl of a stand mixer fitted with whisk, beat butter, sugar, lemon juice, and eggs on medium speed until incorporated. Add milk and whisk until combined.
- In a separate bowl, whisk together both flours, baking powder, and salt. Add dry mixture to wet mixture and whisk on low speed just until combined; don't over mix. Use a rubber spatula to gently fold in blueberries and lemon zest.
- Scrape batter into prepared loaf pan. Bake 60-90 minutes or until a toothpick inserted into bread part (area without berries) in center of bread comes out with a few tender crumbs attached. Bake time will be on the longer side for a glass pan; shorter for dark metal pan.
- Meanwhile, combine glaze ingredients in a small bowl, whisking to combine. Set aside.
- Cool 15-30 minutes in pan. Carefully slide a sharp knife around bread to loosen and gently invert onto serving plate. Generously brush hot bread with glaze; it will slowly soak into bread and provide a thin layer of crisp topping when it sets.
Cup of Yum
Notes
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- Use freshly squeezed lemon juice for the bread and the glaze. It makes a huge difference in both flavor and acidity.
- When incorporating dry ingredients into the wet mixture, whisk on low speed and just until combined. Over-mixing can result in a tougher bread.
- Don't thaw your blueberries if you're using frozen ones. This helps them hold their shape and prevents them from bleeding into the batter.
- Use half whole wheat flour and half all-purpose flour if you want to incorporate whole grain.
- For the glaze, brush it on the bread while it's still hot. This allows the glaze to soak in and gives your bread a deliciously moist, lemony crust.
Nutrition Information
Calories
260kcal
(13%)
Carbohydrates
45g
(15%)
Protein
4g
(8%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
55mg
(18%)
Sodium
227mg
(9%)
Potassium
77mg
(2%)
Fiber
1g
(4%)
Sugar
30g
(60%)
Vitamin A
272IU
(5%)
Vitamin C
6mg
(7%)
Calcium
51mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 260
% Daily Value*
| Calories | 260kcal | 13% |
| Carbohydrates | 45g | 15% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 55mg | 18% |
| Sodium | 227mg | 9% |
| Potassium | 77mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 30g | 60% |
| Vitamin A | 272IU | 5% |
| Vitamin C | 6mg | 7% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.