Best Lemon Blueberry Bread With Lemon Glaze

This lemon blueberry loaf is a delicious quick bread recipe that is perfect for a mid morning snack or dessert.

Topped with a simple lemon glaze, you’ll love the tangy lemon flavor that adds just the right touch to this simple loaf.

Lemon Blueberry Bread

There is no need to pull out the heavy stand mixer for this recipe. All you need is a spoon and a mixing bowl to whip up this delightful quick bread. Gather your ingredients first to save time along with a measuring cup and measuring spoons. You could use a couple of specialty tools for ease of preparation, too. That’s it.

Ingredients Needed For This Recipe

• Butter
  • Use softened butter to easily cream it with the sugar.
• Granulated sugar
• Egg
• Buttermilk
  • Buttermilk is a key ingredient in this recipe. It adds flavor and tenderness to this recipe. This lemon blueberry quick bread is super spongy and moist.
• Self- rising flour
  • I like to use self rising flour whenever I can. This type of flour already has baking powder and salt added to it. This saves time by eliminating having to get out and measure the baking powder and the salt. Really, every step counts when you need to bake a sweet treat fast.
• Blueberries
  • You can use either fresh or frozen blueberries. I like to keep a bag of frozen blueberries in my freezer for impromptu recipes. No need to thaw your frozen blueberries before using.
• Lemon
  • Before juicing your lemon, zest it first. Use a micro-plane grater for the easiest way to grate the yellow peel from your lemon. I show how I use one in my recipe for Lemon Bars. You will get the most juice out of your lemon if it is at room temperature.

How To Make This Recipe

Prepare The Lemon

Zest one lemon into a small bowl.

Then juice the same lemon with a citrus reamer or fork into a separate small bowl. Use a small strainer to catch any seeds.

1. In a large bowl, cream the butter and sugar together till light and fluffy. Add the lemon juice, lemon zest, egg and buttermilk to the creamed butter and sugar. Mix well.
2. Add the self-rising flour.
3. Add the blueberries on top of the flour.
4. Mix till just combined. Do not over mix.

5. Pour the batter into a greased 8.5 x 4.5 inch loaf pan. Bake at 350℉ for 55 to 60 minutes or until a toothpick inserted into the middle comes out clean.

How To Make The Lemon Glaze

In a small bowl, mix together one cup of powdered sugar, two tablespoons of lemon juice and one tablespoon of milk till smooth.

If the glaze is too thick, add another tablespoon of milk.

Drizzle the completely cooled lemon blueberry bread with a spoon. The glaze will drip down the sides. You may want to place the bread on a cooling rack with a cookie sheet underneath to catch the excess glaze.

Pro Tips For This Recipe

• To prevent the blueberries from sinking into the batter:
  • Add the berries to the flour before mixing it into the batter. The flour coats the berries so they don’t sink.
• Make sure the loaf is done.
  • This is a moist quick bread. Check it in the middle with a toothpick to ensure that it is completely cooked in the middle.
• Use a micro-plane grater to zest the rind from the lemon. This tool makes it very easy to do.

You May Also Want To Try:

• Fresh Apple Loaf Cake
• One Loaf Pumpkin Bread
• One Bowl Banana Chocolate Chip Muffins
• Lemon Raspberry Muffins