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Blueberry Lemon Bread with Lemon Glaze

Loaded with juicy blueberries and topped with a bright, sweet glaze, this quick bread recipe is a welcome treat any time it's served. Blueberry Lemon Bread with Lemon Glaze makes a great grab-and-go breakfast and is perfect to serve with coffee for an afternoon snack.

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Prep Time 20

Cook Time 1

Cooling Time 20

Total Time 1 40

Servings: 12 servings

Course: Breakfast

Cuisine: American

Ingredients Method Notes

Ingredients

Blueberry Lemon Bread

1 cup granulated sugar
1/3 cup unsalted butter melted
2 large eggs room temperature
2 tsp lemon zest
2 tsp orange zest optional
2 tbsp lemon juice
2 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp kosher salt
1/2 cup milk
1 1/4 cups fresh blueberries

Lemon Glaze

2/3 cup powdered sugar
3 tbsp lemon juice
1 tbsp lemon zest

Method

Preheat oven to 350ºF. Line an 8 ½ x 4 ½ inch loaf pan with parchment, leaving extra paper hanging over side of pan.
In a large mixing bowl or stand mixer, beat together the sugar, butter, eggs, lemon and orange zest, lemon juice, and vanilla extract until well incorporated.
Combine flour, baking powder, and Kosher salt together in a separate bowl. Add blueberries and toss to coat in flour mixture. Stir in the egg mixture and milk until no lumps. Pour into prepared loaf pan.
Bake until a toothpick inserted in the center comes out lean, about 60-70 minutes. Cool bread for 20 minutes.
Meanwhile, make the glaze. Stir together the powdered sugar, lemon juice, and lemon zest until smooth.
Remove the bread from the pan and drizzle with glaze. Slice and enjoy.

Notes

Store the loaf tightly wrapped or in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days if your kitchen runs warm (bring slices to room temperature or warm briefly before serving).
For longer storage, freeze the cooled, unglazed loaf wrapped tightly in plastic wrap and placed in a freezer bag for up to 4 months. Thaw completely before adding the glaze.

Recipe c/o Farmgirl Gourmet

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