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
Scale
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.
