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

Total Time1 15

Course: Breakfast, Snack

Cuisine: American

Servings: loaves

Calories: 2656kcal

Author: The Carefree Kitchen

Ingredients

Lemon Blueberry Loaves

3 cups all-purpose flour (plus 2 teaspoons to toss with the blueberries)
2 teaspoons baking powder
1 teaspoons salt
2 cups sugar
1/2 cup butter soft
4 large eggs
1 teaspoons lemon extract
3 tablespoons lemon zest
1/2 cup milk
2½ cups fresh blueberries (divided)

Lemon Glaze

2 cups powdered sugar
1/4 cup lemon juice

US Customary - Metric

Instructions

Preheat oven to 325 degrees.
Grease 2 loaf pans, or line with parchment paper, and set aside.
In a large mixing bowl, whisk together the flour, baking powder, and salt and set aside. In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy—about 3 minutes. Slowly add the eggs, mixing on low to incorporate, then add the lemon extract, lemon zest, and milk and mix until smooth.
Add the flour mixture to the butter mixture and stir on low speed until almost completely combined. In a separate container, toss 1½ cups of blueberries with the additional 2 teaspoons of flour and gently fold them into the batter by hand. Divide the batter evenly between the two prepared loaf pans, then top with the remaining 1 cup of blueberries.
Bake in your preheated oven 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.
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!

Notes

Storing instructions: store in an airtight container at room temperature for up to 2 days, in the fridge for up to 1 week, or in the freezer for up to 3 months. To thaw, transfer to the fridge or room temperature overnight.

Nutrition