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Lemon Blueberry Bread

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Lemon blueberry bread is a moist, flavorful quick bread bursting with fresh lemon zest and juicy blueberries. Finished with a simple lemon glaze, it’s perfect for breakfast, dessert, or a sweet snack that feels bakery-worthy with minimal effort.

Ingredients

  • 1 1/2 cups all-purpose flour (plus 1 tsp for coating blueberries)
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1/2 cup whole milk or buttermilk
  • 1/2 cup vegetable oil or melted butter
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 1 cup fresh or frozen blueberries (do not thaw if frozen)
  • For the optional glaze:
  • 1/2 cup powdered sugar
  • 1–2 tbsp lemon juice

Instructions

  1. Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, beat eggs and sugar until light. Stir in milk, oil, lemon juice, lemon zest, and vanilla.
  4. Gradually add the dry ingredients to the wet, stirring until just combined. Do not overmix.
  5. Toss blueberries with 1 tsp flour and gently fold into the batter.
  6. Pour batter into the prepared loaf pan and bake for 50–60 minutes, or until a toothpick comes out clean.
  7. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  8. Once cool, whisk powdered sugar and lemon juice to make the glaze. Drizzle over the top before serving, if using.

Notes

  • Use fresh lemon juice and zest for the best flavor.
  • Toss blueberries in flour to prevent sinking.
  • Make mini loaves or muffins by adjusting bake time (20–25 minutes for muffins).
  • For a healthier option, substitute part of the flour with whole wheat flour.
  • The glaze is optional but adds a lovely citrus finish.

Nutrition

Find it online: https://cookedbymaya.com/lemon-blueberry-bread/