If you’re craving a delightful treat that beautifully balances sweet and tangy flavors, the Blueberry Lemon Glaze Bread Recipe is going to become your new favorite. This moist, tender bread studded with juicy blueberries is perfectly complemented by a zesty lemon glaze that brightens every bite. Whether for breakfast, a snack, or a simple dessert, this bread is a burst of sunshine on your plate that’s easy to make and irresistibly delicious.
Ingredients You’ll Need
Getting started with this Blueberry Lemon Glaze Bread Recipe is a breeze thanks to a handful of simple, everyday ingredients. Each one plays a crucial role, from creating the perfect crumb to adding vibrant flavor and a pop of color.
- 2 cups all-purpose flour: Provides structure and a tender crumb to the bread.
- 1 ½ tsp baking powder: Gives the bread a light and fluffy texture by helping it rise.
- ½ tsp baking soda: Works alongside baking powder to enhance rise and browning.
- ¼ tsp salt: Balances sweetness and brings out the other flavors.
- 1 cup granulated sugar: Adds sweetness and helps with browning for a beautiful crust.
- ½ cup unsalted butter, softened: Brings richness and tenderness to every slice.
- 2 large eggs: Bind ingredients together and add protein for structure.
- ½ cup plain Greek yogurt or sour cream: Adds moisture and a subtle tang that complements the lemon.
- 1 tsp vanilla extract: Enhances the sweetness and rounds out the flavors.
- ½ cup milk: Keeps the batter smooth and creates a soft texture.
- 1 ½ cups fresh or frozen blueberries: Bursting with juicy sweetness and color.
- 1 cup powdered sugar: Base ingredient for the bright lemon glaze.
- 2–3 tbsp fresh lemon juice: Adds fresh citrus tang to the glaze.
- 1 tsp lemon zest: Packs a punch of aromatic lemon flavor for the glaze.
How to Make Blueberry Lemon Glaze Bread Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper. This step ensures your bread releases easily after baking, making cleanup a snap and keeping the loaf intact.
Step 2: Mix Dry Ingredients
Combine the flour, baking powder, baking soda, and salt in a medium bowl. Whisk them together well so that your leavening agents are evenly distributed—this will help your bread rise beautifully and bake evenly.
Step 3: Cream Butter and Sugar
In a large bowl, beat softened butter and granulated sugar until light and fluffy. This creaming process incorporates air, which is vital for a tender, airy crumb. Then, add eggs one at a time, beating well after each addition to build a smooth batter.
Step 4: Add Yogurt and Vanilla
Mix in the Greek yogurt (or sour cream) and vanilla extract until the batter is smooth. The yogurt not only adds moisture but also lends a subtle tanginess that pairs perfectly with the lemon and blueberries.
Step 5: Combine Dry Ingredients and Milk
Now, add your dry mixture alternately with milk to the wet ingredients. Start and finish with the dry ingredients. Mix just enough to combine the batter; overmixing can toughen your bread, so be gentle!
Step 6: Fold in Blueberries
Gently fold fresh or frozen blueberries into the batter, taking care not to break them up too much. This step ensures bursts of juicy flavor throughout your loaf without turning the bread blue everywhere.
Step 7: Bake the Bread
Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 50 to 60 minutes until a toothpick inserted in the center comes out clean. If the top browns too quickly, cover it loosely with foil partway through baking.
Step 8: Cool and Glaze
Allow the bread to rest in the pan for 10 minutes, then transfer it to a wire rack to cool completely. While it cools, whisk together powdered sugar, lemon juice, and lemon zest to create the luscious glaze. Drizzle this vibrant glaze over the cooled loaf to add that signature final touch.
How to Serve Blueberry Lemon Glaze Bread Recipe
Garnishes
Sprinkle a few fresh blueberries or a pinch of lemon zest on top of the glaze for an extra pop of color and texture. If you’re feeling fancy, fresh mint leaves can add a lovely aromatic note and vibrant green contrast.
Side Dishes
This bread shines best on its own or paired with creamy accompaniments like mascarpone cheese or whipped ricotta. A cup of hot tea or coffee rounds out the experience and adds a cozy, comforting element to your serving.
Creative Ways to Present
Slice thick or thin depending on your mood, and try serving the bread slightly warmed for a melt-in-your-mouth feel. You can also turn it into decadent French toast or use it as a base for a breakfast parfait by layering slices with yogurt and fresh berries.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Blueberry Lemon Glaze Bread tucked away in an airtight container at room temperature for up to three days. This helps maintain its moist texture and those fresh blueberry bursts without drying out.
Freezing
You can freeze the bread, glazed or unglazed, wrapped tightly in plastic wrap and foil for up to three months. When ready, thaw it overnight in the refrigerator or at room temperature to enjoy later.
Reheating
To bring back that fresh-baked warmth, reheat slices in a toaster oven or microwave for a few seconds. This revives the bread’s softness and enhances the lemon glaze’s zesty flavor delightfully.
FAQs
Can I use frozen blueberries for this bread?
Absolutely! Frozen blueberries work perfectly well—just remember to fold them in gently while still frozen to prevent the batter from turning purple and to keep blueberries intact.
What if I don’t have Greek yogurt or sour cream?
You can swap in an equal amount of buttermilk or plain yogurt as a substitute. These will still provide moisture and a touch of tang that complements the lemon beautifully.
How do I know when the bread is fully baked?
Insert a toothpick or skewer into the center. If it comes out clean or with a few moist crumbs, your bread is ready! If batter sticks to the toothpick, pop it back in for a few extra minutes.
Can I make this recipe dairy-free?
Yes, you can replace butter with dairy-free margarine and use a plant-based yogurt and milk alternative. The flavor will still be fantastic, though the texture might be slightly different.
Is it possible to make this bread gluten-free?
To make this gluten-free, substitute the all-purpose flour with a 1-to-1 gluten-free flour blend that includes xanthan gum. Expect similar results, but be sure to follow your blend’s baking tips for best success.
Final Thoughts
This Blueberry Lemon Glaze Bread Recipe truly captures the essence of bright, fresh flavors wrapped in comforting, tender bread. It’s a wonderful way to celebrate seasonal blueberries or simply brighten any day. I hope you’ll give it a try and enjoy every glorious bite as much as I do!
Print
Blueberry Lemon Glaze Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A moist and delicious blueberry bread infused with a zesty lemon glaze. This easy-to-make quick bread combines fresh or frozen blueberries with a tender crumb enhanced by Greek yogurt, finished with a sweet and tangy lemon glaze for a refreshing treat perfect for breakfast or snack time.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- ½ cup plain Greek yogurt or sour cream
- 1 tsp vanilla extract
- ½ cup milk
Add-ins
- 1 ½ cups fresh or frozen blueberries
Lemon Glaze
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
- 1 tsp lemon zest
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender bread texture.
- Add Eggs: Beat in the eggs one at a time, ensuring each egg is fully integrated before adding the next to maintain a smooth batter.
- Add Yogurt and Vanilla: Mix in the plain Greek yogurt (or sour cream) and vanilla extract until the batter is smooth.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients and milk alternately to the wet mixture, starting and ending with the dry ingredients. Mix just until combined to avoid overmixing, which can make the bread tough.
- Fold in Blueberries: Gently fold the fresh or frozen blueberries into the batter, being careful not to overmix to preserve their shape and prevent color bleeding.
- Pour Batter and Bake: Pour the batter into the prepared loaf pan and smooth the top evenly. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely cover it with foil.
- Cool the Bread: Allow the bread to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before glazing.
- Make Lemon Glaze and Serve: Whisk together powdered sugar, lemon juice, and lemon zest to prepare the glaze. Drizzle the lemon glaze over the cooled bread for a bright, flavorful finish.
Notes
- Use fresh or frozen blueberries without thawing for best results.
- For a dairy-free version, substitute yogurt with a non-dairy alternative and butter with a plant-based spread.
- Ensure not to overmix the batter to keep the bread light and tender.
- The lemon glaze can be adjusted in consistency by adding more lemon juice for a thinner glaze or more powdered sugar for a thicker glaze.
- If you prefer, bake in muffin tins for blueberry lemon muffins; reduce baking time to about 20-25 minutes.
