Description
Lemon Blueberry Bread is a delightful quick bread that combines the refreshing tang of fresh lemons with the sweet burst of juicy blueberries. Perfect for summer gatherings, brunches, or as a light dessert, this moist and fluffy loaf is sure to impress. Topped with a zesty lemon glaze, it not only tastes amazing but also looks stunning on any table. This easy recipe can be prepared in under an hour, making it an ideal choice for both novice and experienced bakers alike.
Ingredients
Scale
- 1 + 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/3 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/3 cup vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
- Juice and zest of 1 lemon
- 1 + 1/2 cups fresh blueberries, divided
- ½ cup icing sugar
- 1–2 tablespoons lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×5-inch loaf pan.
- In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt until combined. Set aside.
- In another bowl, whisk the milk, vegetable oil, egg, vanilla extract, lemon juice, and lemon zest until smooth.
- Pour the wet ingredients into the dry mixture and stir gently until just combined. Fold in one cup of blueberries.
- Transfer the batter into the prepared loaf pan and sprinkle the remaining blueberries on top.
- Bake for about 55 minutes or until golden brown; a toothpick should come out clean when inserted into the center.
- Allow it to cool in the pan for about 10–15 minutes before transferring to a wire rack.
- For the glaze, mix icing sugar with lemon juice until smooth and drizzle over cooled bread.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (60g)
- Calories: 160
- Sugar: 9g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 20mg