Description
Easy lemon blueberry bread with lemon glaze is soft, moist, and delicious. This quick bread with fresh blueberries and lemon is the perfect summer dessert.
Ingredients
- 1 + 1/2 cups all-purpose flour (200 grams)
- 1 teaspoon baking powder
- 1/3 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup milk (120 grams)
- 1/3 cup vegetable oil (70 grams)
- 1 egg
- 1 teaspoon vanilla extract
- 1 lemon, juiced and zested
- 1 + 1/2 cups fresh blueberries, divided
- For the lemon glaze:
- 1/2 cup icing sugar
- 1-2 tablespoons lemon juice
Instructions
1. Preheat the oven to 350°F. Lightly grease a 9×5-inch loaf pan with cooking spray oil.
2. In a large mixing bowl, combine flour, baking powder, sugar, and salt. Whisk until evenly distributed.
3. In a medium mixing bowl, whisk together milk, oil, egg, vanilla extract, lemon juice, and lemon zest.
4. Pour wet ingredients into dry ingredients and mix with a rubber spatula until just combined. Do not overmix.
5. Fold in 1 cup of blueberries until evenly distributed.
6. Pour the batter into the prepared loaf pan and sprinkle the remaining 1/2 cup blueberries on top.
7. Bake for 55 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
8. Let cool for 10-15 minutes in the pan, then invert and remove the loaf.
9. In a small bowl, combine icing sugar with lemon juice, stirring until smooth and pourable.
10. Drizzle glaze over the loaf and allow it to set before slicing.
11. Serve warm or at room temperature.
Notes
Enjoy warm or at room temperature for best flavor. Store at room temperature in an airtight container for 2–3 days or refrigerate for up to 1 week. To freeze, wrap tightly and store up to 3 months. Let cool fully before storing to prevent sogginess.