Moist Lemon Blueberry Bread

This lemon blueberry bread combines the bright tang of citrus with juicy berries in a perfectly moist loaf that's ideal for breakfast, afternoon tea, or dessert. The sweet lemon glaze adds just the right finishing touch to make this quick bread truly special.

I first made this bread for a spring brunch gathering and watched it disappear within minutes. Since then, it has become my go-to recipe when blueberries are in season, though it works beautifully with frozen berries too.

Ingredients

• All purpose flour: Creates the perfect tender crumb structure
• Baking powder: Provides just the right amount of lift without making it too cakey
• Salt: Enhances all the flavors and balances the sweetness
• Unsalted butter: Adds richness while allowing you to control the salt content
• Granulated sugar: Sweetens and helps create that beautiful golden crust
• Eggs: Bind everything together and provide structure
• Vanilla extract: Adds depth and warmth to complement the fruit flavors
• Fresh lemon zest: Contains essential oils that infuse bright citrus flavor throughout
• Fresh lemon juice: Brings tangy brightness to both bread and glaze
• Milk: Adds moisture and creates a tender texture
• Fresh blueberries: Burst with flavor when baked; look for plump, firm berries when in season
• Powdered sugar: In the glaze, dissolves completely for a smooth finish

Step-by-Step Instructions

Prepare the Pan:

Line a 9x5 inch loaf pan with parchment paper for easy removal. The parchment should extend up the sides to create handles that help lift the finished loaf. Preheat your oven to 350°F to ensure consistent baking.

Mix the Dry Ingredients:

Whisk together flour, baking powder, and salt in a medium bowl until completely combined. This step distributes the leavening agent evenly throughout the flour for consistent rising.

Combine Wet Ingredients:

Blend melted butter, sugar, eggs, vanilla, lemon zest, and lemon juice in the bowl of an electric mixer until smooth and well incorporated. The mixture should look pale yellow and slightly thickened, about 2 minutes of mixing.

Alternate Dry Ingredients and Milk:

With the mixer on low speed, add the flour mixture and milk in alternating batches, beginning and ending with flour. This method prevents overmixing which would develop too much gluten. Stop mixing immediately when the ingredients are just combined to ensure tenderness.

Prepare the Blueberries:

Toss fresh blueberries with 1 tablespoon of flour until lightly coated. This crucial step prevents berries from sinking to the bottom during baking by giving them a dry exterior that grips the batter.

Fold in Blueberries:

Gently fold the flour-coated blueberries into the batter using a spatula with just a few strokes. Overmixing at this stage will break the berries and turn your batter purple.

Bake to Perfection:

Pour the batter into your prepared pan and bake for 55 to 65 minutes. The bread is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. The top should be golden brown and slightly cracked.

Cool and Glaze:

Allow the bread to cool in the pan for 30 minutes before transferring to a wire rack with a baking sheet underneath to catch drips. Whisk together glaze ingredients until smooth, then pour over the slightly warm loaf, allowing it to drip down the sides.

The fresh lemon zest is truly the secret ingredient that makes this bread special. I remember the first time I made this recipe, I doubled the zest on a whim, and my family raved about the enhanced citrus flavor. Now I always keep extra lemons on hand just for this bread.

Make-Ahead Magic

This lemon blueberry bread actually improves with time as the flavors meld together. For best results, bake the bread a day before serving and store it wrapped tightly in plastic wrap at room temperature without the glaze. The next day, prepare and add the fresh glaze about an hour before serving. This approach keeps the glaze perfectly set while allowing the bread to develop deeper flavor.

Seasonal Variations

While fresh blueberries create the most vibrant flavor during summer months, this bread works wonderfully year-round with frozen berries. If using frozen, do not thaw them first as they will bleed into the batter. Instead, keep them frozen until the last moment, then toss with flour and fold gently into the batter. You can also experiment with different berries like raspberries or blackberries, or try a mixed berry approach for a colorful variation.

Serving Suggestions

This versatile bread shines in many settings. For breakfast, serve slightly warmed with a smear of cream cheese or butter. For dessert, top a slice with a scoop of vanilla ice cream and additional fresh berries. It makes an elegant addition to afternoon tea when cut into small rectangles, or wrap individual slices for a portable snack. The bread also pairs beautifully with coffee or a glass of sparkling prosecco for brunch.

Storage Solutions

Keep this bread at its best by storing it properly. Once completely cooled, wrap unglazed bread tightly in plastic wrap and store at room temperature for up to 3 days. If glazed, store loosely covered at room temperature for 1 to 2 days. For longer storage, freeze unglazed bread wrapped in plastic and then foil for up to 3 months. Thaw overnight at room temperature and add fresh glaze before serving.

Frequently Asked Questions

→ How do I prevent blueberries from sinking in the batter?

Toss the blueberries in a little flour before adding them to the batter. This helps them stay evenly distributed throughout the loaf during baking.

→ Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well. Be sure to add them directly to the batter without thawing to prevent excess moisture.

→ How do I know when the bread is fully baked?

Insert a toothpick into the center of the loaf. If it comes out clean or with a few crumbs, the bread is done.

→ Can I make this loaf ahead of time?

Yes, you can bake the loaf a day in advance. Wrap it in plastic wrap and store it at room temperature without glazing. Add the glaze just before serving for the best presentation.

→ What is the best way to store leftover bread?

Store leftover bread in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.

→ How can I adjust the sweetness of the glaze?

You can add more powdered sugar for a thicker and sweeter glaze or add a touch more lemon juice for a tangier glaze.