If you’re craving a delightful treat that bursts with fresh citrus brightness and juicy berries, you’re in for a real joy with this Lemon Blueberry Bread with Optional Lemon Glaze Recipe. This wonderful loaf combines tender, moist bread with vibrant blueberries and a zesty lemon kick, all topped with an irresistible, glossy lemon glaze that’s totally optional but highly recommended. It’s the perfect blend of tangy and sweet to brighten any day, whether served for breakfast, a snack, or dessert. Trust me, once you try this recipe, it’ll become one of your go-to favorites for any occasion!
Ingredients You’ll Need
The magic of this lemon blueberry bread lies in its simple, wholesome ingredients. Each one plays an important role, whether it’s lending moisture, flavor, or that tender texture. From the tart lemons to the juicy blueberries and creamy yogurt, everything works beautifully together to create a loaf that’s bursting with flavor and irresistibly soft.
- Cooking spray: Helps to ensure your bread doesn’t stick, making for easy removal and clean-up.
- 2 cups all-purpose flour: Forms the structure of the bread, providing the perfect balance between softness and sturdiness.
- 1 teaspoon baking soda: Essential for a lovely rise and light texture.
- 1 teaspoon salt: Enhances all the flavors, balancing sweetness and brightness.
- 1 large egg (at room temp): Binds ingredients together and enriches the batter.
- 3/4 cup granulated sugar: Sweetens the bread without overpowering the lemon and blueberries.
- 1/3 cup vegetable oil (or canola oil): Keeps the bread moist and tender.
- 1/3 cup Greek yogurt: Adds creaminess and a subtle tang; full-fat honey-vanilla variety is a favorite for depth.
- 3/4 cup whole milk (room temp): Softens the batter for a smooth, delicate crumb.
- 2 large lemons: You’ll need both the zest and juice to infuse that unmistakable fresh lemon flavor.
- 2 tablespoons lemon extract: Amplifies the citrus notes for a bright, refreshing taste.
- 1-1/4 cups fresh blueberries (divided): Burst of juicy sweetness, with some coated in flour to prevent sinking.
- 2 teaspoons all-purpose flour: Used to toss with blueberries, helping them stay suspended in the batter.
- 2 tablespoons brown sugar: Sprinkled on top for a sweet, slightly crunchy crust.
- 1 tablespoon granulated sugar: Mixed with brown sugar for that perfect sugary topping.
- Glaze (optional): A simple mix of 1/2 cup powdered sugar and 1 tablespoon lemon juice to drizzle over the cooled loaf for an extra lemony shine.
How to Make Lemon Blueberry Bread with Optional Lemon Glaze Recipe
Step 1: Prep Your Ingredients and Pan
Start by bringing all your wet ingredients—egg, milk, yogurt, and oil—to room temperature. This part is crucial for achieving a smooth batter that mixes easily and helps the bread rise with a tender crumb. While you wait, grease and lightly flour a 9 x 5-inch loaf pan to ensure effortless release after baking. Preheat your oven to 350°F (175°C) so it’s perfectly hot and ready when your batter is mixed.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the egg, sugar, vegetable oil, Greek yogurt, milk, lemon juice, lemon zest, and lemon extract until the mixture is completely smooth and well combined. This juicy, citrusy base sets the stage for the luscious flavors to come.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Make a well in the center and carefully pour in your wet mixture. Gently fold everything together with a whisk or spatula just until smooth—resist the urge to overmix, or your bread might turn out dense instead of light and tender.
Step 4: Prepare and Add the Blueberries
Give your blueberries a gentle rinse and dry them thoroughly to avoid adding excess moisture. Toss 1 cup of your blueberries with 2 teaspoons of flour to coat them evenly; this clever trick keeps the berries from sinking to the bottom during baking. Fold these flour-coated blueberries gently into the batter, distributing their fruity goodness throughout the loaf.
Step 5: Bake Your Bread
Pour the batter smoothly into your prepared pan. Press the remaining 1/4 cup of blueberries gently on top. Mix together the brown sugar and granulated sugar, then sprinkle it evenly over the surface of the batter—this creates a delightful sugary crust as it bakes. Bake your bread for 60 to 75 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached. Careful not to overbake, or the bread can become dry.
Step 6: Cooling and Optional Glaze
Once out of the oven, allow the bread to cool in the pan for 15 minutes. Then gently invert it onto a wire rack to cool completely for about an hour. This resting time lets your bread finish baking internally and sets its crumb perfectly before slicing. While waiting, if you want to add that extra touch of elegance and citrus zing, whisk together powdered sugar with lemon juice to create your optional lemon glaze. Pipe or drizzle this glaze over the cooled loaf for a pretty, glossy finish that amps up the flavor.
How to Serve Lemon Blueberry Bread with Optional Lemon Glaze Recipe
Garnishes
A simple dusting of powdered sugar or a sprinkle of fresh lemon zest can add a lovely visual charm and a hint of extra brightness. Fresh blueberries scattered around the serving plate create an inviting, colorful presentation that entices your guests from the first glance.
Side Dishes
This bread pairs beautifully with a hot cup of tea or coffee, making it an ideal morning or afternoon treat. For an indulgent brunch, serve it alongside creamy yogurt or a scoop of vanilla ice cream to complement the lemon’s tartness and the blueberries’ natural sweetness.
Creative Ways to Present
Try slicing the bread thick and toasting it lightly before spreading with lemon curd or softened cream cheese. You can also cut it into bite-sized cubes and serve as a fun addition to a fruit and cheese board. For a party, drizzle the optional lemon glaze and scatter edible flowers on top for an elegant, fresh look that guests will adore.
Make Ahead and Storage
Storing Leftovers
Keep your lemon blueberry bread fresh by wrapping it tightly in plastic wrap or storing it in an airtight container at room temperature. It will stay moist and flavorful for up to three days, perfect for enjoying throughout the week as a sweet morning or snack option.
Freezing
If you want to save some for later, this bread freezes wonderfully. Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. Freeze for up to three months. When ready to eat, thaw it overnight in the fridge or on the counter for a few hours before enjoying.
Reheating
To revive that fresh-baked warmth, slice the bread and warm individual pieces in a toaster oven or regular oven at 300°F for a few minutes. This refreshes the texture and flavor beautifully. Avoid microwaving if you want to maintain the bread’s delightful crumb and crust.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work just fine in this recipe. Just be sure to toss them with the flour while still frozen to prevent them from sinking to the bottom of your bread.
What if I don’t have lemon extract?
No worries at all! You can skip the lemon extract, but try to use extra lemon zest and juice to keep the bright citrus flavor strong and fresh.
Is Greek yogurt necessary?
Greek yogurt is great for adding moisture and a subtle tang, but you can substitute it with full-fat sour cream or even buttermilk if that’s what you have on hand.
How do I know when the bread is done?
Insert a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs, the bread is perfectly baked. If it still has wet batter, give it more time and check every 5 minutes.
Can I make mini loaves or muffins with this batter?
Yes! This batter works wonderfully for mini loaves or muffins. Just adjust the baking time accordingly—muffins usually take about 20-25 minutes, while mini loaves may need around 40-50 minutes.
Final Thoughts
This Lemon Blueberry Bread with Optional Lemon Glaze Recipe is truly one of those special creations that makes your kitchen smell incredible and your taste buds dance with delight. It’s simple enough for an everyday treat yet charming and delicious enough to impress friends and family. I wholeheartedly encourage you to try this recipe soon—you’ll love the bright flavors and tender crumb, whether for breakfast, dessert, or a cozy snack. Happy baking!
Print
Lemon Blueberry Bread with Optional Lemon Glaze Recipe
- Prep Time: 20 minutes (including bringing ingredients to room temperature)
- Cook Time: 60 to 75 minutes
- Total Time: 1 hour 35 minutes to 1 hour 40 minutes
- Yield: 10 servings
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Lemon Blueberry Bread is a moist, flavorful quick bread bursting with fresh blueberries and zesty lemon. Made with Greek yogurt for tenderness and a hint of lemon extract for extra brightness, this loaf is perfect for breakfast, brunch, or a sweet snack. The crumb is tender but sturdy, with a sugary topping for a delightful texture contrast and an optional tangy lemon glaze to drizzle on top. This homemade bread balances sweet and tart beautifully, capturing the essence of summer fruit in every slice.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons all-purpose flour (for blueberries)
- 2 tablespoons brown sugar (for topping)
- 1 tablespoon granulated sugar (for topping)
Wet Ingredients
- 1 large egg (at room temperature)
- 3/4 cup granulated sugar
- 1/3 cup vegetable oil (or canola oil)
- 1/3 cup Greek yogurt (full-fat honey-vanilla or full-fat sour cream, at room temperature)
- 3/4 cup whole milk (at room temperature)
- 2 large lemons (zested and juiced)
- 2 tablespoons lemon extract
Fruit
- 1–1/4 cups fresh blueberries (divided; or use frozen, thawed and drained)
Optional Glaze
- 1/2 cup powdered sugar
- 1 tablespoon lemon juice
- Pinch of salt
Others
- Cooking spray (for greasing pan)
Instructions
- Prep: Remove all wet ingredients from the refrigerator 45 minutes to 1 hour before starting to bring them to room temperature. This helps them mix smoothly and improves the bread’s rise and texture. Grease and lightly flour a 9 x 5-inch loaf pan. Preheat the oven to 350°F (175°C).
- Mix Wet Ingredients: In a large bowl, whisk together the egg, granulated sugar, vegetable oil, Greek yogurt, whole milk, lemon zest, lemon juice, and lemon extract until the mixture is completely smooth.
- Mix Dry Ingredients: In a separate large bowl, whisk together 2 cups all-purpose flour, baking soda, and salt until well combined.
- Combine Wet and Dry: Make a well in the center of the dry ingredients and pour in the wet mixture. Gently whisk just until the batter is smooth and combined. Avoid overmixing to prevent a dense texture; do not use an electric mixer.
- Prepare Blueberries: Wash and thoroughly dry the blueberries. Toss 1 cup of blueberries in a small bowl with 2 teaspoons of flour to coat them lightly. This helps prevent the berries from sinking to the bottom of the bread. Gently fold these floured blueberries into the batter.
- Prepare for Baking: Pour the batter into the prepared loaf pan and smooth the surface. Press the remaining 1/4 cup blueberries gently on top of the batter. Mix the 2 tablespoons brown sugar and 1 tablespoon granulated sugar, then evenly sprinkle this mixture over the top of the loaf. Do not press down on the sugar topping.
- Bake: Bake in the preheated oven for 60 to 75 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs. Avoid overbaking to keep the bread moist.
- Cool: Remove the bread from the oven and let it cool in the pan for 15 minutes. Then invert the loaf onto a wire cooling rack and allow it to cool for an additional hour before slicing. Proper cooling ensures the bread finishes baking and firms up correctly.
- Optional Glaze: In a small bowl, whisk together powdered sugar, a tiny pinch of salt, and lemon juice gradually until you achieve a smooth glaze consistency. Transfer the glaze to a plastic bag, snip off the tip, and pipe it over the completely cooled bread for an extra burst of lemon flavor and sweetness.
Notes
- Room temperature ingredients promote better texture and even baking.
- If using frozen blueberries, thaw completely and drain excess moisture before adding to batter.
- The lemon extract intensifies flavor but can be adjusted or omitted according to taste.
- Be careful not to overmix the batter to avoid tough bread.
- Do not skip the cooling steps; the bread continues to set after baking.
- The glaze is optional but adds a lovely tangy sweet finish.
