Lemon Blueberry Bread Recipe | Lemon Blueberry Loaf Cake

5 from 2 votes

Lemon Blueberry Bread Recipe | Lemon Blueberry Loaf Cake

This lemon blueberry bread with lemon glaze is moist, light, and very flavorful! It is packed with fresh jammy, sweet blueberries along with lemon zest and juice for those bright citrusy notes.

Course Baked goodies

Cuisine American

Keyword Blueberry Lemon Bread, Lemon Blueberry Loaf

Prep Time 15

Cook Time 1

Total Time 1 15

Servings people

Calories 367kcal

Author Freda Dias

Ingredients

For the lemon blueberry bread

1 & 1/2 cup / 7.5 oz / 214 grams all-purpose flour, spooned and leveled
1 cup / 7.4 oz / 210 grams sugar
1/2 cup / 4 oz / 113 grams unsalted butter
2 large eggs
1 & 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt, skip if using salted butter
1 teaspoon pure vanilla extract
3 tablespoon lemon juice
1 tablespoon lemon zest
1/2 cup milk
1 cup blueberries + 1 tbsp to top the loaf

For the lemon glaze

1/2 cup confectioner's sugar
1 tablespoon lemon juice
1/2 teaspoon lemon zest

Instructions

Preheat the oven to 350 degrees F/180 degrees C, position a rack in the middle of the oven. Grease a 9 x 5-inch loaf pan with little butter and dust with flour to coat the pan, or you may use parchment paper with an overhang to remove the bread with ease. {My loaf pan dimensions- 25.5 cms x 11.5 cms (10 x 5 inches), height of 7 cms}.
In a medium mixing bowl, sieve flour, baking powder, and baking soda. Add salt, whisk the dry ingredients until well combined. Set aside.
Coat the blueberries with 1/2 tablespoon of flour, set aside.
In the bowl of your stand mixer fitted with the paddle attachment beat the butter and sugar on medium-high speed until light and creamy, scraping down in between, should take about 2-3 minutes. Or you can use an electric hand mixer/beater.
Add in the eggs one at a time, continue beating on medium-high speed.
In goes the vanilla extract, lemon zest, and lemon juice. Beat on medium speed for another 30 seconds.
Now reduce to the lowest possible speed, alternately add the dry ingredients and milk, starting with flour and ending with flour. (DO NOT OVERMIX).
Sift the blueberries to remove excess flour. Add the blueberries. Fold it gently in the batter.
Transfer the batter to the baking pan. Gently tap it on the counter 2-3 times to remove the air bubbles. Bake on the middle rack for 60 minutes or until the toothpick inserted in the center of the bread comes out clean. If the bread is browning quickly, cover the tin loosely with an aluminum foil after 40-45 minutes and continue baking until the bread is cooked.
Transfer the bread to a cooling rack. Let it cool down in the tin for 10 minutes, then remove from the tin and cool the bread on the rack completely.
For the lemon glaze: Add confectioner's sugar and lemon zest (if using) in a bowl, add the lemon juice, little at a time until it reaches the desired consistency. If it's too runny, add a little confectioner's sugar, if it is too thick, add some more lemon juice. Drizzle over the cooled loaf. Enjoy a slice of this lemon blueberry quick bread with tea or coffee!

Notes

This recipe has the right sweetness and lemon flavor for us. If you like a less sweet lemon blueberry bread, reduce the sugar to 3/4 cup.
If you want more lemon flavor, add 2 tbsp lemon zest in total. You can also skip the vanilla extract and use 1 tsp of lemon extract instead.
Double the lemon glaze if you want to cover the entire cake with the glaze.
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml

Nutrition