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Lemon Blueberry Bread

Lemon Blueberry Bread

Easy lemon blueberry bread is soft, moist, and delicious. This quick bread loaded with fresh blueberries and lemon, making it the perfect summer dessert to bake. It's simple, sweet, and delicious on its own, but taken to a new level with a 2-ingredient lemon glaze drizzled on top.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Lemon Blueberry Bread
  • 1.5 cups all-purpose flour (200 grams)
  • 1 teaspoon baking powder
  • 1/3 cup granulated sugar (you can also substitute this with brown sugar)
  • 1/2 teaspoon salt
  • 1/2 cup milk (120 grams)
  • 1/3 cup vegetable oil (70 grams - avocado oil or melted coconut oil recommended, or melted butter)
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 lemon juiced and zested
  • 1.5 cups fresh blueberries divided
Lemon Glaze (Optional)
  • 1/2 cup icing sugar
  • 1-2 tablespoons lemon juice

Method
 

Instructions
  1. Preheat oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan with cooking spray or oil.
  2. In a large bowl, whisk together the dry ingredients: flour, baking powder, sugar, and salt. Set aside.
  3. In a medium bowl, whisk together the wet ingredients: milk, oil, egg, vanilla extract, lemon juice, and lemon zest.
  4. Pour the wet ingredients into the dry ingredients. Mix with a rubber spatula until just combined. Do not overmix.
  5. Gently fold in 1 cup of the blueberries into the batter.
  6. Pour the batter into the prepared loaf pan. Sprinkle the remaining 1/2 cup of blueberries over the top.
  7. Bake for 55 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
  8. Let the bread cool in the pan for 10-15 minutes, then invert it onto a wire rack to cool completely.
  9. For the glaze: In a small bowl, whisk together icing sugar and 1 tablespoon of lemon juice. Add more lemon juice, a teaspoon at a time, until desired drizzling consistency is reached. If too thin, add more icing sugar.
  10. Drizzle the glaze over the cooled loaf and let it set before slicing and serving.

Notes

Enjoy this bread warm or at room temperature. Store at room temperature in an airtight container for up to 2-3 days, or in the refrigerator for up to 1 week. Can be frozen for up to 3 months.