Fresh-Baked Lemon Blueberry Bread

 Fresh-Baked Lemon Blueberry Bread — Bright & Tender Quick Bread
This quick bread is wonderfully moist and bursting with flavor: a tender crumb studded with juicy blueberries and brightened with fresh lemon zest, finished with a simple lemon glaze. Easy to make and perfect for breakfast, brunch or a sweet snack.

Table of Contents

    Introduction
    Recipe Details
    Ingredients
        For the Bread
        For the Glaze
    Instructions
    Troubleshooting & Consistency Tips
    Storage & Make-Ahead
    Why This Recipe Works
    Expert Tips
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Introduction

Bright, tender and reliably delicious, this Lemon Blueberry Bread is a quick batter loaf that showcases the classic pairing of sweet berries and citrus. The recipe balances melted butter and a modest amount of milk to keep the crumb moist without being heavy, while fresh lemon zest and juice bring lively acidity that cuts through the richness. Small additions like chopped walnuts provide a pleasant textural contrast, and the final lemon glaze adds an attractive sheen and burst of citrus on every slice.

This loaf is ideal when you want a bakery-style treat with minimal fuss: the method is straightforward, the ingredients are pantry friendly, and the use of fresh or frozen blueberries makes the recipe versatile year-round. This version has been laid out and tested for clarity by tinsuf so you can expect consistent results whether you bake for company or a simple family breakfast.
Recipe Details

    Author: tinsuf
    Cuisine: American
    Category: Breakfast / Snack / Dessert
    Keywords: lemon blueberry bread, quick bread, loaf, lemon glaze
    Prep time: 15 minutes
    Bake time: 60–70 minutes
    Total time: About 1 hour 25 minutes
    Yield: 10–12 slices

Ingredients
For the Bread

    1/3 cup melted butter (75 g)
    1 cup granulated sugar (200 g)
    3 tablespoons fresh lemon juice
    2 large eggs
    1 1/2 cups all-purpose flour (190 g)
    1 teaspoon baking powder
    1 teaspoon salt
    1/2 cup milk (120 ml)
    2 tablespoons grated lemon zest (about 2 medium lemons)
    1/2 cup chopped walnuts (optional)
    1 cup fresh or frozen blueberries

For the Glaze

    2 tablespoons lemon juice
    1 tablespoon melted butter
    1 cup confectioners’ sugar, sifted

Instructions


    Preheat and prepare: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving a 1–2 inch overhang to lift the loaf easily.
    Mix wet ingredients: In a large bowl whisk together the melted butter, granulated sugar, lemon juice and eggs until smooth and slightly glossy.
    Mix dry ingredients: In a separate bowl sift or whisk together the flour, baking powder and salt to remove lumps and evenly distribute the leavening.
    Combine: Add the dry ingredients to the wet mixture in two or three additions, alternating with the milk and stirring gently after each addition. Stop mixing once the batter is homogenous—overmixing develops gluten and leads to a tougher crumb.
    Add flavorings and mix-ins: Fold in the lemon zest, chopped walnuts (if using) and the blueberries. For frozen blueberries, fold them in directly from frozen to minimize color bleed.
    Bake: Pour the batter into the prepared pan and smooth the top. Bake for 60–70 minutes, rotating the pan halfway through if your oven has hot spots. The loaf is done when a toothpick inserted into the center comes out clean or with a few moist crumbs; the top should be golden.
    Glaze and cool: While the loaf cools in the pan for 10–15 minutes, whisk together the glaze ingredients until smooth. Remove the loaf to a wire rack, drizzle the warm glaze evenly over the top and allow the glaze to set as the bread cools completely before slicing.

Troubleshooting & Consistency Tips

Bread sinks in the center: This is usually underbaking or opening the oven early. Check doneness toward the end of the bake time and avoid opening the oven the first 40 minutes.
Blueberries sink: Toss berries in a teaspoon of flour before folding to help suspend them. Use smaller berries or chop large ones.
Bread is dry: Measure flour by spooning and leveling or weigh it. Do not overbake; begin checking at 55–60 minutes. A tablespoon of sour cream or yogurt added to the batter can increase tenderness.
Glaze too thin or too thick: Add confectioners’ sugar a tablespoon at a time to thicken; add a teaspoon of lemon juice or milk to thin.
Storage & Make-Ahead

Store the cooled, glazed loaf covered at room temperature for up to 2 days. For longer storage, refrigerate in an airtight container for up to 5 days—bring to room temperature before serving. You can freeze unglazed slices for up to 2 months; thaw and apply glaze just before serving for best texture and appearance.


Discover more
Flour
Bread
lemon
Lemon
lemons
butter
CAKES
Fruit
Blueberry
baking powder
Why This Recipe Works

The combination of melted butter and modest milk creates a moist crumb without weighing the loaf down. Alternating wet and dry additions reduces the need for vigorous mixing and prevents gluten development, keeping the texture tender. Lemon zest and juice provide both aromatic oils and acidity that brighten the batter and balance sweetness, while the glaze concentrates that citrus note for a fresh finish.
Expert Tips

    Measure flour by weight for consistent results—1 1/2 cups ≈ 190 grams.
    Grate lemon zest using a microplane to capture fragrant oils without the bitter pith.
    To prevent blueberry bleed, toss fruit in a teaspoon of flour or fold them in at the end of mixing.
    If the top browns too quickly, tent with foil for the final 15 minutes of baking.
    For a prettier presentation, score the loaf top with a shallow cut and dust with a little extra zest after glazing.

Recipe provided by tinsuf. Enjoy this fresh-baked Lemon Blueberry Bread warm with coffee or cooled as a portable snack—bright, tender, and simple to make. Try the optional walnuts or adapt the glaze to suit your preference.