Description
The ultimate quick bread mashup you never knew you needed! This lemon blueberry bread stays incredibly moist for days (if it lasts that long) with the perfect balance of tangy citrus and sweet berries in every slice.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1/2 cup (120ml) milk
- 1/4 cup (60ml) fresh lemon juice
- 2 tablespoons lemon zest (from about 2 lemons)
- 1 teaspoon vanilla extract
- 1 1/2 cups (225g) fresh blueberries
- 1 tablespoon all-purpose flour (for coating blueberries)
- 1 cup (120g) powdered sugar (for glaze)
- 2–3 tablespoons fresh lemon juice (for glaze)
- 1 teaspoon lemon zest (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on sides for easy removal.
- In a medium bowl, whisk together 2 cups flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar with an electric mixer for 2-3 minutes until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract, lemon zest, and lemon juice.
- Gradually add the flour mixture to the wet ingredients, alternating with milk (three additions of flour, two of milk). Mix on low speed just until combined.
- Toss blueberries with 1 tablespoon of flour until lightly coated. Gently fold the floured blueberries into the batter.
- Pour batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted in center comes out with a few moist crumbs.
- Cool in pan for 15 minutes, then transfer to a wire rack.
- For the glaze, whisk together powdered sugar and lemon juice until smooth. Drizzle over warm bread and sprinkle with additional lemon zest.
- Allow bread to cool completely before slicing for best texture.