Lemon Blueberry Bread Recipe

lemon and blueberry bread recipe, a quick bread recipe. lemon quick bread with blueberries.

5 from 2 votes

This Lemon Blueberry Bread Recipe is ultra moist, super lemony and slathered in a sweet and sour lemon glaze. If lemon is your thing, you’ll absolutely love these served for breakfast, as a snack or even topped with a scoop of ice cream for dessert.

Prep Time15

Cook Time1

Cooling Time20

Total Time1 10

Course: Breakfast, Snack

Cuisine: American

Servings: loaves

Calories: 2656kcal

Author: The Carefree Kitchen

Ingredients

Lemon Blueberry Loaves

3 cups All-Purpose Flour
2 teaspoons Baking Powder
1 teaspoons Salt
2 cups Sugar
½ cup Butter soft
4 large Eggs
1 teaspoons Lemon Extract
3 Tablespoons Lemon Zest
½ cup Milk
2 ½ cups Blueberries fresh
2 tablespoons Flour to toss blueberries in before adding them to the batter

Lemon Glaze

2 cups Powdered Sugar
¼ cup Lemon Juice

Instructions

Lemon Blueberry Loaves

Preheat oven to 325 degrees.
Grease 2 loaf pans, or line with parchment paper, and set aside.
In a large mixing bowl, combine the flour, baking powder, and salt.
In a stand mixer, cream together the butter and sugar, then add the lemon extract, lemon zest, milk, eggs and mix until smooth.
Combine the flour mixture with the egg mixture and stir until smooth.
Toss 1 ½ cups of blueberries with 2 teaspoons of flour and then gently fold into the batter. Divide the batter evenly between your prepared bread pans and top with the remaining 1 cup blueberries.
Bake for 55-70 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown.
Remove from the oven and cool on a rack for 10 minutes, then gently run a knife around the edges of the bread and tease the bread out of the pan. Let cool completely on wire racks while you make the lemon glaze.

Lemon Glaze

In a small bowl, combine the powdered sugar and lemon juice and whisk until combined. Use a piping bag or a spoon to drizzle on top of cooled bread before serving. Enjoy!

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