Easy Lemon Blueberry Bread with Lemon Glaze
A Sweet and Tangy Treat
Lemon blueberry bread is a delightful combination of sweet and tart flavors that brings sunshine into any gathering. Whether you’re hosting a brunch with friends, whipping up something special for a family dinner, or simply treating yourself to a homemade snack, this recipe for Easy Lemon Blueberry Bread with Lemon Glaze is bound to become a staple in your kitchen. There’s something extraordinary about the bright, zesty lemon paired with juicy blueberries, making every bite an enchanting experience.
"This bread is a total crowd-pleaser! The hint of lemon and pop of blueberries is pure happiness.” – A happy baker
Why you’ll love this dish
This lemon blueberry bread is not just any quick bread; it encapsulates the essence of both comfort and celebration. Here are several reasons to try making it:
- Quick and Simple: With only a handful of ingredients and about an hour from start to finish, this recipe is perfect for those busy weeknights or unexpected guests.
- Budget-Friendly: Most ingredients can be found in your pantry, making this a cost-effective choice for delicious homemade goodies.
- Kid-Approved: The sweetness of the blueberries and the glaze adds a fun twist that kids adore, making it suitable as a snack or dessert.
- Versatile: Serve it warm for breakfast, as an afternoon treat, or even as a light dessert after dinner.
How this recipe comes together
Making Easy Lemon Blueberry Bread comes together in simple yet rewarding steps. Below is a brief overview of the process:
- Preheat the oven and prepare your loaf pan.
- Mix dry ingredients in a bowl.
- Cream butter and sugar until fluffy.
- Incorporate wet ingredients with the creamed mixture.
- Combine the dry and wet mixtures carefully.
- Fold in the blueberries gently.
- Bake until golden brown and a toothpick comes out clean.
- Prepare the lemon glaze and drizzle it over the cooled bread.
- Serve and enjoy!
What you’ll need
Gather these ingredients to bring this delightful bread to life:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/2 cup sour cream
- 1 cup fresh blueberries
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Tip: If you’re short on sour cream, Greek yogurt makes an excellent substitute without compromising creaminess!
Step-by-step instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt until well combined.
- In another bowl, cream butter and sugar together until light and fluffy.
- Beat in eggs, vanilla extract, and lemon zest until fully incorporated.
- Mix in the sour cream until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- Carefully fold in the blueberries for a burst of flavor.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- While the bread cools, whisk together powdered sugar and lemon juice to create your glaze.
- Drizzle the glaze over the cooled loaf and then slice up to serve!
Best ways to enjoy it
This Lemon Blueberry Bread shines on its own, but here are some creative ways to serve this delicious treat:
- Pair with a dollop of whipped cream or a side of vanilla ice cream for a decadent dessert.
- Enjoy it as is with a cup of coffee or tea for a delightful breakfast option.
- Consider adding a sprinkle of additional lemon zest on top for an extra citrus burst.
Storage and reheating tips
To keep your Easy Lemon Blueberry Bread at its best, follow these storage tips:
- Room Temperature: Store cooled bread in an airtight container for up to 3 days at room temperature.
- Refrigerator: For longer storage, keep it in the fridge for up to a week.
- Freezer: Wrap slices or the whole loaf tightly in plastic wrap and then in aluminum foil. It can last up to 3 months in the freezer. Just thaw overnight in the fridge when you’re ready to enjoy again!
Helpful cooking tips
Unlock the full potential of your Lemon Blueberry Bread with these expert tips:
- Avoid Overmixing: When combining wet and dry ingredients, mix just until incorporated. This keeps the bread tender.
- Fresh Blueberries: If using frozen blueberries, toss them in a bit of flour before folding them in to prevent them from sinking.
- Zesty Addition: Add extra lemon zest into the batter for a more pronounced citrus flavor that elevates the dish.
Creative twists
Feeling adventurous? Here are some fun variations to suit your taste:
- Herb Infusion: Add finely chopped fresh thyme or rosemary for a herbaceous note that pairs beautifully with lemon.
- Nutty Delight: Throw in chopped walnuts or pecans for a satisfying crunch.
- Vegan Option: Substitute eggs with flax eggs and use a plant-based butter alternative along with dairy-free sour cream.
Your questions answered
How long does this bread stay fresh?
When properly stored, your lemon blueberry bread can last about 3 days at room temperature or a week in the refrigerator.
Can I substitute other fruits?
Absolutely! Raspberries, strawberries, or blackberries can work just as well with this recipe.
What is the best way to freeze the bread?
Wrap it tightly in plastic wrap and aluminum foil to protect it from freezer burn. It can be stored for up to 3 months.
With this delightful recipe tucked away, you’re ready to bake your way into a world where sweet, tangy, and fluffy collide! Enjoy the process, share the love, and relish every slice.
Lemon Blueberry Bread
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt until well combined.
- In another bowl, cream butter and sugar together until light and fluffy.
- Beat in eggs, vanilla extract, and lemon zest until fully incorporated.
- Mix in the sour cream until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- Carefully fold in the blueberries for a burst of flavor.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- While the bread cools, whisk together powdered sugar and lemon juice to create your glaze.
- Drizzle the glaze over the cooled loaf and then slice up to serve!
