Description
This Blueberry Vanilla Bread with Lemon Glaze is a moist and flavorful quick bread bursting with fresh blueberries and a subtle vanilla aroma, topped with a tangy and sweet lemon glaze. Perfect for breakfast, brunch, or a delightful snack, this loaf combines the richness of butter and sour cream with the freshness of fruit and citrus for a balanced, irresistible treat.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon all-purpose flour (for tossing with blueberries)
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup whole milk
Produce
- 1 1/2 cups fresh blueberries (or frozen, do not thaw)
- 1 teaspoon lemon zest (optional for extra lemon flavor)
- 2 tablespoons fresh lemon juice
Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Prepare the Blueberries: In a small bowl, toss the fresh blueberries with 1 tablespoon of flour. This step prevents the blueberries from sinking to the bottom of the bread during baking. Set aside.
- Cream the Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes, ensuring a fluffy texture in the bread.
- Add the Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for aroma.
- Combine Wet and Dry Ingredients: With the mixer on low speed, alternately add the dry ingredients and sour cream (or Greek yogurt) to the butter mixture, starting and ending with the dry ingredients. Add the milk and mix gently until just combined, careful not to overmix.
- Fold in the Blueberries: Using a spatula, gently fold the floured blueberries into the batter to avoid breaking them and to preserve moisture and structure.
- Bake the Bread: Pour the batter evenly into the prepared loaf pan. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too fast, tent it with foil.
- Cool the Bread: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Make the Lemon Glaze: In a small bowl, whisk together powdered sugar, 2 tablespoons fresh lemon juice, and lemon zest if using, until smooth. Adjust consistency by adding lemon juice 1 teaspoon at a time if needed.
- Glaze the Bread: Once completely cooled, drizzle the lemon glaze over the top of the bread. Let the glaze set for a few minutes before slicing and serving.
Notes
- Use fresh or frozen blueberries without thawing to prevent sogginess.
- Tossing blueberries in flour helps them stay evenly distributed in the bread.
- Do not overmix the batter to keep the bread light and tender.
- If the bread starts browning too quickly, tent with foil to prevent burning.
- For a dairy-free option, substitute butter with plant-based alternatives and use nondairy yogurt and milk.
- Adding lemon zest to the glaze enhances the citrus flavor.
