Blueberry Lemon Bread
This bread hits different than your typical quick bread. The secret is using both lemon zest and juice, plus a trick with the blueberries that keeps them from sinking.
You’ll get tender crumb with bright citrus notes and bursts of sweet berries throughout.
Coat Blueberries Before Folding
Toss your blueberries in a tablespoon of flour before adding them to the batter. This coating prevents them from sinking to the bottom during baking. Fresh berries work better than frozen here – they release less moisture and hold their shape. Don’t skip this step or you’ll end up with all your berries at the bottom.
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Why Room Temperature Matters
Cold ingredients create lumpy batter that bakes unevenly. Pull your eggs and butter out an hour before baking. If you forgot, place eggs in warm water for 5 minutes and cut butter into small pieces to speed warming. Room temperature ingredients blend smoothly and create better texture.
The Glaze Changes Everything
Pour the lemon glaze while the bread is still warm but not hot. Too hot and it soaks in completely. Too cool and it just sits on top. Wait about 10 minutes after removing from oven. The glaze should sink in slightly but still create a sweet, tangy coating on the surface.
Preventing Dense, Heavy Bread
- Don’t overmix once you add wet to dry ingredients – stir just until flour disappears to keep bread tender.
- Test doneness with a toothpick in the center, not the edges where blueberries might make it seem underdone.
Frequently Asked Questions
Can frozen blueberries replace fresh ones?
Yes, but don’t thaw them first. Toss frozen berries in flour and add directly to batter. They may bleed slightly more color.
How long does this bread stay fresh?
Store covered at room temperature for 3 days or wrap tightly and freeze for up to 3 months. Glaze may soften over time.
What if I don’t have fresh lemons?
Bottled lemon juice works for the liquid, but use fresh zest if possible. The oils in fresh zest provide much better flavor than dried.
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Blueberry Lemon Bread
Equipment Needed
- 9×5 inch loaf pan
- Large mixing bowl
- Medium mixing bowl
- Wire cooling rack
- Small bowl for glaze
Instructions
- Prepare pan: Preheat oven to 350°F. Grease a 9×5 inch loaf pan with butter and lightly dust with flour, tapping out excess.
- Mix dry ingredients: In a large bowl, whisk together 2 cups flour, sugar, baking powder, and salt until evenly combined.
- Combine wet ingredients: In a medium bowl, whisk together melted butter, egg, milk, 2 tablespoons lemon juice, and 1 tablespoon lemon zest until smooth.
- Coat blueberries: In a small bowl, toss blueberries with 1 tablespoon flour until evenly coated. This prevents them from sinking during baking.
- Combine batter: Pour wet ingredients into dry ingredients and stir just until combined. Don’t overmix – lumps are fine. Gently fold in floured blueberries.
- Bake bread: Pour batter into prepared loaf pan and spread evenly. Bake for 50-55 minutes until golden brown and toothpick inserted in center comes out clean.
- Cool bread: Cool in pan for 10 minutes, then turn out onto wire rack. Let cool for another 10 minutes before glazing.
- Make and apply glaze: Whisk together powdered sugar, 3 tablespoons lemon juice, and 1 teaspoon lemon zest until smooth. Pour over warm bread, letting it drip down sides.
Nutrition Facts
Per Serving (1 slice)
