Blueberry Bread with Lemon Glaze Recipe

If you’re looking for a comforting treat that bursts with fresh flavors, this Blueberry Bread with Lemon Glaze Recipe is exactly what you need. Imagine moist, tender bread studded with juicy blueberries and enlivened by a bright lemon zest, all topped with a sweet, tangy lemon glaze that adds just the right touch of sparkle. Perfect for breakfast, snack time, or a light dessert, this delightful quick bread combines the best of fruity freshness and citrus sunshine in every bite.

Ingredients You’ll Need

This Blueberry Bread with Lemon Glaze Recipe calls for simple ingredients that come together to create a heavenly balance of sweetness, moisture, and zest. Each component plays a crucial role, from the soft butter lending richness to the sour cream adding tenderness, while blueberries and lemon bring freshness and color.

• 1 1/2 cups all-purpose flour: The foundation for a light and tender crumb.
• 1 teaspoon baking powder: Helps the bread rise perfectly fluffy.
• 1/2 teaspoon baking soda: Works alongside baking powder to ensure a nice lift.
• 1/4 teaspoon salt: Balances out sweetness and enhances flavor depth.
• 1/2 cup unsalted butter (softened): Adds moisture and richness for that melt-in-your-mouth texture.
• 3/4 cup granulated sugar: Sweetens the bread while also contributing to a tender crumb.
• 2 large eggs: Bind everything together and add structure.
• 1/2 cup sour cream or Greek yogurt: Delivers tanginess and keeps the bread moist.
• 1 teaspoon vanilla extract: Adds a warm, aromatic note.
• 1 tablespoon lemon zest: Brings a fresh, bright citrus kick.
• 1 tablespoon lemon juice: Enhances that zesty flavor and pairs perfectly with blueberries.
• 1 cup fresh or frozen blueberries (tossed in 1 tablespoon flour): The star of the show, providing juicy bursts of sweetness.
• Lemon glaze: 1/2 cup powdered sugar: Sweetens the glaze for a smooth and shiny finish.
• 1–2 tablespoons lemon juice: Adds tartness to balance the glaze’s sweetness.

How to Make Blueberry Bread with Lemon Glaze Recipe

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 350°F (175°C) and greasing a 9×5-inch loaf pan. This ensures the bread bakes evenly and won’t stick, making it easy to release the beautiful loaf once it’s done.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Combining these first distributes the leavening agents and salt evenly throughout the batter for consistent texture and flavor.

Step 3: Cream Butter and Sugar

In a larger bowl, beat the softened butter with the granulated sugar until the mixture is light and fluffy. This step is crucial because it incorporates air into the batter, contributing to a tender, airy bread.

Step 4: Add Eggs One at a Time

Beat in eggs one by one, mixing well after each addition to maintain a smooth, cohesive batter. This careful mixing will help the bread rise beautifully and avoid any lumpy texture.

Step 5: Incorporate Sour Cream, Vanilla, and Lemon

Stir in sour cream (or Greek yogurt), vanilla extract, lemon zest, and lemon juice until everything is well combined. These ingredients add moisture, flavor complexity, and that refreshing burst of lemon you can’t get enough of.

Step 6: Combine Wet and Dry Ingredients

Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined. Overmixing can make the bread tough, so gently fold to keep it tender and moist.

Step 7: Fold in the Blueberries

Gently fold the floured blueberries into the batter. Tossing the blueberries in flour before adding prevents them from sinking to the bottom and keeps them evenly distributed through every slice.

Step 8: Bake Until Golden and Done

Pour the batter into the greased loaf pan and smooth the top. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. The golden crust and fragrant lemon aroma will tell you it’s ready to come out!

Step 9: Cool and Glaze

Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. While it cools, whisk together the powdered sugar and lemon juice to make your luscious lemon glaze. Drizzle it generously over the cooled bread for that perfect, glossy finish.

How to Serve Blueberry Bread with Lemon Glaze Recipe

Garnishes

Enhance the beauty and flavor of your Blueberry Bread with Lemon Glaze Recipe by adding a sprinkle of extra lemon zest or a few fresh blueberries on top right after glazing. A dusting of powdered sugar can also add a delicate, snowy touch.

Side Dishes

This bread pairs wonderfully with a hot cup of tea or coffee, making it a fantastic morning pick-me-up or afternoon delight. For a more filling breakfast, serve with Greek yogurt and a drizzle of honey for a creamy contrast.

Creative Ways to Present

If you’re hosting brunch or dinner, slice the bread thickly and present it on a rustic wooden board alongside bowls of fresh berries and lemon curd. For a dessert twist, serve warm slices topped with a scoop of vanilla ice cream for an irresistible treat.

Make Ahead and Storage

Storing Leftovers

Store leftover slices in an airtight container at room temperature for up to 3 days to keep the bread moist and fresh. If your kitchen is warm, refrigeration can extend freshness but may slightly firm up the bread’s texture.

Freezing

This Blueberry Bread with Lemon Glaze Recipe freezes beautifully. Wrap the cooled loaf tightly in plastic wrap and then in foil or place slices in a freezer bag. Freeze for up to 3 months and thaw overnight in the refrigerator or at room temperature before serving.

Reheating

Warm slices gently in a toaster oven or microwave for 15–20 seconds to bring back that fresh-from-the-oven softness and reawaken the lemon glaze’s aroma. Just be careful not to overheat to keep the bread moist and tender.

FAQs

Can I use frozen blueberries in this Blueberry Bread with Lemon Glaze Recipe?

Absolutely! Using frozen blueberries is just fine, but be sure not to thaw them before adding to the batter to prevent color bleeding and sogginess. Toss them in a little flour and fold gently for the best results.

What can I substitute for sour cream in this recipe?

If you don’t have sour cream, Greek yogurt is a fantastic substitute that maintains the tang and moisture. You can also use buttermilk, but reduce the lemon juice slightly to avoid over-acidity.

How do I know when the bread is fully baked?

Insert a toothpick or thin skewer into the center of the bread; it should come out clean or with just a few moist crumbs attached. The top should be golden brown and spring back slightly when pressed.

Can I make this Blueberry Bread dairy-free?

Yes! Replace butter with a dairy-free margarine or coconut oil, and swap sour cream for a plant-based yogurt. Lemon glaze can be made with powdered sugar and lemon juice as usual, so you get the same fresh flavor.

Why do I toss the blueberries in flour before adding to the batter?

Tossing blueberries in flour helps prevent them from sinking to the bottom of the loaf during baking. It also reduces potential color bleeding, keeping your bread beautifully speckled with vibrant berries.

Final Thoughts

There’s something truly special about baking a Blueberry Bread with Lemon Glaze Recipe that fills your kitchen with sunshine and promises a delicious bite with every slice. Whether for a cozy breakfast or a sweet afternoon break, this bread is an easy, delightful way to celebrate simple ingredients doing extraordinary things. Give it a try—you might just find your new favorite treat!

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