If you’re on the lookout for a fresh, sweet treat that combines a burst of tangy blueberries with a bright lemony finish, this Blueberry Bread with Lemon Glaze Recipe is going to become your new go-to favorite. It’s the perfect balance of moist, tender crumb and fruity zest, wrapped up in a stunningly simple loaf that’s perfect for breakfast, snack time, or even a light dessert. The glaze adds just the right amount of citrus pop to complement the juicy blueberries, making every slice feel like a little celebration of flavors.
Ingredients You’ll Need
This recipe calls for all the staple ingredients that transform into something truly special. Each item plays an important role in the texture, flavor, or color of the bread, making the whole process straightforward yet incredibly rewarding.
- 2 cups all-purpose flour: Provides the perfect structure and crumb to the bread.
- 1 ½ tsp baking powder: Helps the bread rise beautifully for a light texture.
- ½ tsp baking soda: Works with the acidic yogurt for a tender crumb.
- ¼ tsp salt: Enhances all the flavors without overpowering.
- 1 cup granulated sugar: Sweetens the bread just right and balances the tartness of blueberries.
- ½ cup unsalted butter, softened: Adds richness and moistness to keep every bite heavenly.
- 2 large eggs: Bind the ingredients and add a lovely golden color.
- ½ cup plain Greek yogurt or sour cream: Adds tang and moisture for a tender crumb.
- 1 tsp vanilla extract: Infuses subtle warmth and depth to the flavor.
- ½ cup milk: Keeps the batter just right and smooth to mix.
- 1 ½ cups fresh or frozen blueberries: The star ingredient for juicy bursts and vibrant color.
- 1 cup powdered sugar: For the irresistible lemon glaze that finishes the bread perfectly.
- 2–3 tbsp fresh lemon juice: The zing that brightens up the glaze.
- 1 tsp lemon zest: Adds fragrant citrus notes to elevate the glaze.
How to Make Blueberry Bread with Lemon Glaze Recipe
Step 1: Prepare Your Pan and Preheat
Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper to make sure your beautiful bread comes out effortlessly after baking.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. This ensures that your leaveners and salt are evenly distributed so your bread rises evenly and has balanced flavor.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar until the mixture turns light and fluffy. This step is crucial for a tender, airy texture and helps the sugar dissolve evenly.
Step 4: Add Eggs, Yogurt, and Vanilla
Beat in the eggs one at a time to fully incorporate them. Then mix in the Greek yogurt and vanilla extract until you have a smooth, creamy base that’s ready for the dry ingredients.
Step 5: Combine Dry Ingredients and Milk
Alternate adding the dry flour mixture and milk into your wet ingredients, starting and ending with the dry mix. Stir gently until just combined to avoid overmixing, which keeps your bread tender.
Step 6: Fold in Blueberries
Carefully fold in fresh or frozen blueberries to distribute them evenly without breaking them up, keeping those delicious little pockets of fruit intact throughout the bread.
Step 7: Bake the Bread
Pour your batter into the prepared loaf pan and smooth the surface. Bake for 50 to 60 minutes, checking with a toothpick for doneness. Cover loosely with foil if the top is coloring too quickly.
Step 8: Cool and Glaze
Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Then whisk together powdered sugar, fresh lemon juice, and lemon zest to create a vibrant glaze, which you drizzle generously over the cooled bread.
How to Serve Blueberry Bread with Lemon Glaze Recipe
Garnishes
Sprinkle extra lemon zest or fresh blueberries on top of the glaze just before serving for an eye-catching pop of color and freshness that makes each slice look irresistible.
Side Dishes
This bread pairs beautifully with a cup of hot tea or coffee, and for a heartier breakfast, serve alongside creamy yogurt or a scoop of vanilla ice cream for an indulgent brunch treat.
Creative Ways to Present
Slice the bread thickly and serve it with lemon curd or a smear of mascarpone cheese. You can also cut it into bite-sized cubes for festive brunch gatherings or tea parties to share the joy of this Blueberry Bread with Lemon Glaze Recipe in fun, shareable portions.
Make Ahead and Storage
Storing Leftovers
Store your leftover blueberry bread in an airtight container at room temperature for up to three days, or keep it chilled in the fridge for up to a week to maintain freshness and flavor.
Freezing
Wrap the bread tightly in plastic wrap and then aluminum foil before freezing. This loaf freezes wonderfully for up to two months, making it easy to enjoy your Blueberry Bread with Lemon Glaze Recipe anytime you want with minimal effort.
Reheating
Warm slices in the microwave for about 15-20 seconds or toast lightly in a toaster oven to revive that fresh-baked flavor and softness, especially if stored in the fridge or freezer.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work perfectly in this recipe. Just be sure to fold them in gently without thawing to prevent the batter from turning blue and becoming too wet.
Is Greek yogurt necessary in this recipe?
Greek yogurt adds moisture and a subtle tang that balances the sweetness, but you can substitute with sour cream for a similar effect or plain yogurt if needed.
How thick should I make the lemon glaze?
The glaze should be thick enough to drizzle without running off too quickly. Adjust the lemon juice and powdered sugar ratio to get a smooth, pourable consistency that coats the bread nicely.
Can I make muffins instead of a loaf?
Yes! This batter can be baked as muffins at 350°F (175°C) for about 20-25 minutes. Just keep an eye on them as they may bake faster in smaller portions.
What if I want a less sweet bread?
You can reduce the granulated sugar in the batter by up to ¼ cup if you prefer a less sweet bread. The lemon glaze is where much of the sweetness comes from, so feel free to adjust that to taste.
Final Thoughts
This Blueberry Bread with Lemon Glaze Recipe is like a little slice of sunshine baked right into your day. With its tender crumb, juicy blueberries, and that irresistible zesty glaze, it’s the kind of recipe you’ll keep coming back to whether you’re aiming for a cozy breakfast or a crowd-pleasing snack. I can’t wait for you to try it and make it your own—I promise it’s a delicious way to brighten up any moment!
Print
Blueberry Bread with Lemon Glaze Recipe
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 servings
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This moist and flavorful Blueberry Bread with Lemon Glaze is a delightful treat perfect for breakfast or an afternoon snack. Bursting with juicy blueberries and brightened with a tangy lemon glaze, this easy-to-make quick bread combines the classic flavors of summer into a soft, tender loaf. The recipe features a balanced batter enhanced by Greek yogurt for richness and a light crumb, baked to golden perfection and finished with a refreshing citrus drizzle.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup plain Greek yogurt or sour cream
- 1 tsp vanilla extract
- ½ cup milk
Add-ins and Glaze
- 1 ½ cups fresh or frozen blueberries
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
- 1 tsp lemon zest
Instructions
- Prepare Baking Pan: Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper to ensure easy removal of the bread after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, which helps incorporate air for a tender crumb.
- Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next to maintain a smooth batter.
- Incorporate Yogurt and Vanilla: Mix in the Greek yogurt (or sour cream) and vanilla extract until the batter is smooth and creamy, adding moisture and richness.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients alternately with the milk, beginning and ending with the dry ingredients. Mix just until combined to avoid overworking the batter and toughening the bread.
- Fold in Blueberries: Gently fold in the fresh or frozen blueberries, being careful not to overmix to preserve their whole shape and distribute them evenly.
- Pour Batter and Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. If the bread browns too quickly, tent it loosely with aluminum foil.
- Cool Bread: Allow the bread to cool in the pan for about 10 minutes to set, then transfer it to a wire rack to cool completely, which ensures the glaze adheres properly.
- Prepare and Apply Lemon Glaze: Whisk together powdered sugar, fresh lemon juice, and lemon zest until smooth. Drizzle the glaze evenly over the completely cooled bread to add a bright, tangy sweetness.
Notes
- Use fresh or frozen blueberries; if using frozen, do not thaw to prevent bleeding into the batter.
- To avoid overmixing when folding in blueberries, use a light hand to maintain a tender crumb and prevent blueberry breakage.
- Cover the top loosely with foil if the bread is browning too fast during baking to avoid burning.
- Ensure the bread is completely cool before glazing to prevent the glaze from melting off.
- Greek yogurt adds moisture and a slight tang, but sour cream can be substituted if preferred.
