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Lemon Blueberry Bread

Lemon Blueberry Bread

Easy lemon blueberry bread is soft, moist, and delicious. This quick bread is loaded with fresh blueberries and bright lemon, making it the perfect sweet treat for any time of day.
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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: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Bread
  • 1 1/2 cups all-purpose flour 200 grams
  • 1 tsp baking powder
  • 1/3 cup granulated sugar
  • 1/2 tsp salt
  • 1/2 cup milk
  • 1/3 cup vegetable oil or melted butter
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 lemon zested and juiced
  • 1 1/2 cups fresh blueberries divided
For the Glaze (Optional)
  • 1/2 cup icing sugar powdered sugar
  • 1-2 Tbsp lemon juice fresh

Equipment

  • 9x5-inch Loaf Pan
  • Mixing Bowls
  • Whisk

Method
 

  1. Preheat oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan.
  2. In a large bowl, whisk together flour, baking powder, sugar, and salt.
    1 1/2 cups all-purpose flour, 1 tsp baking powder, 1/3 cup granulated sugar, 1/2 tsp salt
  3. In a medium bowl, whisk the milk, oil, egg, vanilla, lemon juice, and lemon zest until blended.
    1/2 cup milk, 1/3 cup vegetable oil, 1 large egg, 1 tsp vanilla extract, 1 lemon
  4. Pour the wet ingredients into the dry. Gently fold together with a spatula until just combined and no dry flour remains. Do not overmix.
  5. Gently fold in 1 cup of the blueberries.
    1 1/2 cups fresh blueberries
  6. Pour batter into the prepared pan. Scatter the remaining ½ cup blueberries on top. Bake for 55 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely. Drizzle with lemon glaze if desired.
  8. For the Glaze: Whisk icing sugar with 1 tablespoon lemon juice until smooth, adding more juice as needed for a drizzling consistency.
    1/2 cup icing sugar, 1-2 Tbsp lemon juice

Notes

Pro Tip: Toss blueberries in 1 Tbsp of the measured flour before folding in to prevent them from sinking. The most important rule is DO NOT OVERMIX the batter for a tender crumb.