Irresistibly Moist Lemon Blueberry Bread with Zesty Glaze: Your New Favorite Quick Bread Recipe
Ultra moist, incredibly easy to make, and crowned with a luscious, thick lemon icing, this lemon blueberry bread is destined to become a staple in your kitchen! It’s the perfect balance of sweet and tangy, with bursts of fresh blueberries in every bite. The secret to its remarkable tenderness lies in a thoughtful combination of oil and sour cream, which keeps this delightful quick bread from drying out, ensuring a consistently soft and springy texture. Generous amounts of fresh lemon juice and vibrant lemon zest infuse the loaf with an irresistible tangy flavor that truly shines.
Imagine this: just a mere 20 minutes of hands-on preparation separates you from the comforting aroma and delightful taste of an entire loaf of homemade glazed lemon blueberry bread. This isn’t just a recipe; it’s an invitation to effortlessly create a bakery-worthy treat right in your own kitchen!
This quick bread recipe has earned its place as a long-standing reader favorite, cherished for its simplicity and outstanding flavor. The batter comes together almost mindlessly, requiring minimal effort and no special techniques. Honestly, if the thick lemon glaze wasn’t absolutely essential for that perfect finish, I’d be tempted to devour the batter straight from the bowl with a spoon – it’s that good!
One of the best things about this lemon blueberry loaf is its versatility. Whether blueberries are in peak season or you’re reaching for a bag of frozen ones, this recipe delivers a delicious experience year-round. It’s a wonderful way to infuse any day with a pop of bright, vibrant spring and summer flavors, no matter the weather outside. It makes for a perfect breakfast, an elegant brunch item, or a delightful dessert with your afternoon tea or coffee. Every slice is a testament to simple ingredients coming together to create something truly magical.
Essential Ingredients for This Delightful Lemon Blueberry Bread
One of the many reasons this easy quick bread is so beloved is that you likely already have most of the necessary ingredients on hand. While you’ll find the precise measurements in the comprehensive recipe card further down, let’s take a moment to highlight some of the star components and understand their role in creating this delectable loaf.
- Oil: For this particular quick bread, I wholeheartedly recommend using a neutral-flavored oil rather than melted butter. The reason is simple: oil contributes to a significantly moister and more consistently springy crumb, preventing the bread from drying out too quickly. Good choices include canola oil, vegetable oil, or even melted coconut oil. If you opt for coconut oil, just ensure all your other ingredients are at room temperature to avoid the coconut oil from solidifying when mixed in, which can lead to a lumpy batter.
- Sour Cream (or Greek Yogurt): This is a secret weapon for ultimate moisture and a subtle tang that beautifully complements the lemon. Sour cream adds a richness and tenderness that is hard to replicate. If you don’t have sour cream, an equal amount of full-fat plain Greek yogurt makes an excellent substitute, offering a similar moisture and tangy profile.
- Fresh Lemon Juice and Zest: The true essence of lemon in this bread comes from using freshly squeezed lemon juice and finely grated zest. Fresh is always best here! The zest carries the aromatic lemon oils, providing a bright, concentrated citrus flavor without adding excess liquid. It’s important not to add more liquid lemon juice than specified, as extra moisture can indeed alter the delicate texture of your baked quick bread, potentially making it too dense or gummy. If you’re craving an even more intense lemon flavor, your best bet is to increase the amount of lemon zest in the batter, not the juice.
- Blueberries: Whether fresh or frozen, blueberries are the sweet, juicy jewels of this loaf. A key tip to prevent them from sinking to the bottom of the pan while baking is to lightly toss them with a couple of teaspoons of flour before gently folding them into the batter. This light coating helps them stay suspended throughout the bread, ensuring an even distribution of berries in every slice.
- Confectioners’ Sugar: This fine, powdered sugar forms the base for our irresistible lemon glaze. The consistency of your glaze can be easily adjusted: using less confectioners’ sugar will result in a runnier, more translucent glaze, perfect for a lighter touch. Adding extra will yield a thicker, more opaque, and sweeter glaze, providing a beautiful substantial topping.
- All-Purpose Flour, Baking Powder, and Salt: These foundational dry ingredients provide the structure, lift, and balanced flavor for our quick bread. Proper measurement of flour (spooned and leveled) is crucial for the right texture, and baking powder ensures a light, airy rise. Salt, though seemingly small in quantity, plays a vital role in enhancing all the other flavors.
- Granulated Sugar and Eggs: Granulated sugar not only sweetens the bread but also contributes to its tenderness and helps create a lovely golden crust. Eggs bind the ingredients together, provide structure, and add richness to the batter.
- Vanilla Extract: A touch of vanilla extract rounds out the flavors, adding warmth and depth that beautifully complements the bright lemon and sweet blueberries.
Simple Steps to Bake Your Perfect Lemon Blueberry Bread
Making this lemon blueberry bread is a straightforward process, perfect for bakers of all skill levels. Follow these easy steps to create a beautifully moist and flavorful loaf:
- Prepare Your Dry Ingredients: Begin by combining all your dry ingredients – flour, baking powder, and salt – in a large mixing bowl. Whisk them together thoroughly to ensure the leavening agent is evenly distributed. This step is crucial for a consistent rise. Set this bowl aside.
- Mix the Wet Ingredients: In a separate, equally large bowl, whisk together the oil, granulated sugar, sour cream (or Greek yogurt), eggs, fresh lemon juice, lemon zest, and vanilla extract. Beat until the mixture is smooth and well combined. This forms the flavorful, moist base of your bread.
- Combine Wet and Dry: Gently add the dry ingredient mixture into the wet ingredients. Stir just until they are combined. The key here is to avoid overmixing, which can develop the gluten in the flour too much, leading to a tough or dense bread. A few lumps are perfectly fine!
- Incorporate the Blueberries: In a small, separate bowl, toss your fresh or frozen blueberries with about 2 teaspoons of all-purpose flour. This light coating is a clever trick to prevent the berries from sinking to the bottom of the loaf during baking, ensuring they are beautifully dispersed throughout the bread. Gently fold these floured blueberries into your batter.
- Bake to Perfection: Pour your prepared batter into a greased and parchment-lined 9×5-inch loaf pan. Bake in a preheated oven until a toothpick inserted into the center of the loaf comes out clean. This indicates that the bread is fully cooked through.
- Craft the Zesty Lemon Glaze: While your bread cools completely, prepare the simple yet sensational lemon glaze. In a small bowl, whisk together confectioners’ sugar and fresh lemon juice until smooth and lump-free. Adjust the consistency as needed by adding more sugar for a thicker glaze or a tiny bit more lemon juice for a thinner drizzle.
- Glaze and Set: Once your lemon blueberry loaf has cooled entirely (this is important, as glazing a warm loaf will result in a runny, absorbed glaze), spread the prepared lemon glaze evenly over the top. Allow the glaze to set for approximately 15 to 20 minutes, giving it time to harden slightly and form that perfect, glossy finish.
Frequently Asked Questions About Lemon Blueberry Bread
Can Frozen Blueberries Be Used in This Recipe?
Absolutely! This recipe is incredibly versatile and works wonderfully with both fresh and frozen blueberries. If you’re using frozen berries, there’s no need to thaw them first. Simply add them directly to the batter, making sure to gently fold them in to avoid breaking them up too much. Keep in mind that using frozen berries might slightly increase the baking time, possibly by a few minutes, as they introduce more cold moisture into the batter. Always rely on the toothpick test for doneness.
Can Lemon Extract Be Added for More Flavor?
Yes, if you desire an even more pronounced lemon flavor beyond what the zest and juice provide, you can certainly add 1 teaspoon of lemon extract to the batter along with the other wet ingredients. Lemon extract is quite potent, so start with just a teaspoon. It’s crucial to use lemon extract and NOT lemon oil, as lemon oil is a much more concentrated product and behaves differently in baking, potentially overpowering the other flavors or affecting the texture.
What Type of Loaf Pan is Best?
A standard 9×5-inch metal loaf pan is ideal for this recipe, ensuring even baking and a good rise. I recommend using a light-colored metal pan over a dark one, as dark pans can cause the crust to brown too quickly. Lining the pan with parchment paper, leaving an overhang on the sides, makes it incredibly easy to lift the finished loaf out once it’s cooled slightly. You can also lightly grease the pan before lining it for extra insurance against sticking.
Can I Bake the Batter in Mini Loaf Pans?
Indeed! This batter is perfect for mini loaf pans, creating charming individual portions. If you opt for mini loaf pans, you will need to significantly reduce the baking time. A good estimate would be anywhere from 20 to 35 minutes, depending on the specific size of your mini pans. Always start checking for doneness early with a toothpick. The mini loaves should be golden brown and a toothpick inserted into the center should come out clean.
Can the Batter Be Baked in a Muffin Pan?
Absolutely! This versatile quick bread batter can easily be adapted for muffins. Simply divide the batter evenly between 12 greased or paper-lined muffin cups. The baking time for muffins will be much shorter, typically around 20 minutes. Keep an eye on them and use the toothpick test. Alternatively, if muffins are your primary goal, you might prefer a dedicated lemon blueberry muffin recipe, which may be specifically formulated for that perfect muffin dome and texture.
Can the Lemon Blueberry Bread Be Frozen for Later?
Yes, this lemon blueberry bread freezes beautifully, making it an excellent candidate for meal prep or a future treat. I highly recommend freezing the bread without the lemon glaze. To freeze, ensure the loaf is completely cooled, then wrap it tightly in plastic wrap, followed by a layer of aluminum foil. It can be stored in the freezer for up to three months. When you’re ready to enjoy it, thaw the loaf overnight in the refrigerator. Once thawed, bring the entire loaf to room temperature before preparing and spreading the fresh lemon glaze and serving. This method ensures the glaze is vibrant and freshly applied, rather than potentially weeping or becoming sticky after freezing.
Pro Baking Tips for the Best Lemon Blueberry Bread
- Enhancing Lemon Flavor: For an even more intense lemon kick in your bread, feel free to add another tablespoon of lemon zest to the batter. Alternatively, a teaspoon of lemon extract can also be used for a strong citrus punch. Remember, it’s crucial not to add extra liquid lemon juice, as this can upset the delicate moisture balance and alter the texture of your quick bread, making it dense or rubbery.
- Effortless Removal: To ensure your beautiful loaf comes out of the pan without a hitch, always line your loaf pan with parchment paper. Leave a generous overhang on the long sides; this creates “handles” that make it incredibly easy to lift the baked bread out of the pan once it has cooled slightly. A light spray of nonstick cooking spray before lining can also help.
- Avoid Overmixing: This is a golden rule for quick breads! Once you combine the wet and dry ingredients, mix them until they are just moistened. Overmixing develops the gluten in the flour, which can lead to a tough, dense, and chewy loaf rather than the desired light and tender crumb. A few small lumps in the batter are perfectly acceptable and even preferred.
- Glaze Consistency Control: The perfect lemon glaze is thin enough to drizzle beautifully but thick enough to set nicely. If your lemon glaze turns out too thick, gradually add very small amounts (about 1/2 teaspoon at a time) of fresh lemon juice, whisking well after each addition, until you reach your desired pouring consistency. Conversely, if your glaze is too thin and watery, gradually whisk in extra confectioners’ sugar, a tablespoon at a time, until it thickens to perfection.
- Room Temperature Ingredients: Ensure your eggs and sour cream (or Greek yogurt) are at room temperature before mixing. Room temperature ingredients emulsify more easily, creating a smoother batter and a more uniform, tender crumb in your finished bread.
- Don’t Rush Cooling: Resist the urge to glaze your bread while it’s still warm. A warm loaf will absorb the glaze, making it disappear rather than forming that lovely, distinct layer on top. Allow the bread to cool completely on a wire rack before applying the glaze.
More Irresistible Lemon Blueberry Recipes to Make!
If you’ve fallen in love with the combination of zesty lemon and sweet blueberries, you’re in luck! There are plenty of other delightful recipes that celebrate these two fantastic flavors. Expand your baking repertoire with these other delicious options:
- Lemon Blueberry Scones: Perfect for breakfast or a tea party, these flaky scones burst with flavor.
- Lemon Blueberry Cupcakes: Little bundles of joy, topped with a tangy lemon cream cheese frosting.
- Lemon Blueberry Bundt Cake: A show-stopping cake that’s surprisingly easy to make.
- Baked Lemon Blueberry Donuts: A lighter, baked alternative to fried donuts, full of vibrant flavors.
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Lemon Blueberry Bread
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Ingredients
Lemon Blueberry Bread
- 2 cups all-purpose flour spooned & leveled (250 grams)
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup vegetable or canola oil (120 ml)
- 1 cup granulated sugar (200 grams)
- 1 cup sour cream or plain Greek yogurt (230 grams)
- 2 large eggs
- 2 tablespoons fresh lemon juice (30 ml)
- 1 tablespoon lemon zest
- 2 teaspoons vanilla extract
- 1 cup blueberries + 2 teaspoons all-purpose flour (150 grams)
Lemon Glaze
- 1 cup confectioners sugar (120 grams)
- 1.5 to 2 tablespoons fresh lemon juice use more or less as needed
Instructions
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To make the bread: Preheat the oven to 350°F (180°C). Spray a 9×5-inch loaf pan with nonstick cooking spray, line the pan with parchment paper, and set aside.
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In a large bowl, whisk the flour, baking powder, and salt together until well combined. Set aside.
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In a separate mixing bowl, whisk the oil, sugar, sour cream, eggs, lemon juice, lemon zest, and vanilla extract together until fully combined. Add the dry ingredients to the wet ingredients and mix until just combined.
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In a separate bowl, toss the blueberries with 2 teaspoons of flour. Then, gently fold the blueberries into the batter.
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Pour the batter into the prepared loaf pan and bake for 55 to 70 minutes or until a toothpick inserted into the center comes out clean. Baking time will vary slightly depending on if you use fresh or frozen berries. If needed, cover loosely with foil for the last 10 to 15 minutes of baking to prevent excess browning.
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Remove from the oven and allow to cool for about 20 minutes in the loaf pan. Carefully remove from the pan and transfer to a wire rack to cool completely.
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To make the glaze: Once the bread has cooled, whisk the powdered sugar and lemon juice together until fully combined and no lumps remain. If your mixture is too thick, slowly add a little more lemon juice. You want the glaze to be thin enough to drizzle, but thick enough to set up on the bread. If the glaze is too thin, add more powdered sugar as needed.
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Drizzle the glaze on top of the bread and spread it around. Set aside for 15 to 20 minutes to give the glaze time to harden.
Notes
Freezing Instructions: Bread will freeze well for up to 3 months, thaw overnight in the refrigerator, and bring to room temperature before serving.
Blueberries: You can use fresh or frozen blueberries in this recipe. If using frozen, you’ll need to add them to the batter frozen (do not thaw). Note that this may increase the bake time by a few minutes.
Lightly adapted from Betty Crocker.