If you’re looking for a fresh, bright twist on classic sweet bread, the Blueberry Lemon Glazed Bread Recipe is an absolute must-try. This loaf perfectly balances the tender crumb of the bread with juicy bursts of blueberries and a tangy, sweet lemon glaze that brings everything together beautifully. Every bite is a joyful combination of moist richness and zesty brightness, making it a perfect treat for breakfast, dessert, or an afternoon snack with your favorite cup of tea or coffee. I promise, once you try this, it’ll become a beloved staple in your baking rotation.
Ingredients You’ll Need
Gathering the ingredients for this Blueberry Lemon Glazed Bread Recipe is delightfully simple, but each one plays a crucial role in flavor, texture, and that lovely golden color. These pantry basics come together to make a bread that’s both fluffy and flavorful, with just the right amount of sweetness and zest.
- 2 cups all-purpose flour: The backbone of the bread providing structure.
- 1 ½ tsp baking powder: Helps the bread rise and stay light.
- ½ tsp baking soda: Works with yogurt to create a tender crumb.
- ¼ tsp salt: Enhances all the other flavors perfectly.
- 1 cup granulated sugar: Adds sweetness and helps with browning.
- ½ cup unsalted butter, softened: For rich moisture and a soft texture.
- 2 large eggs: Bind ingredients and contribute to the bread’s fluffiness.
- ½ cup plain Greek yogurt or sour cream: Keeps the bread moist and adds subtle tang.
- 1 tsp vanilla extract: Gives a warm, aromatic depth to the bread.
- ½ cup milk: Balances the batter and ensures the perfect consistency.
- 1 ½ cups fresh or frozen blueberries: Bursts of juicy fruit for sweet-tart pops in every slice.
- 1 cup powdered sugar: For the glaze’s sweet base.
- 2–3 tbsp fresh lemon juice: Brings a bright, fresh zing to the glaze.
- 1 tsp lemon zest: Adds fragrant citrus notes that elevate the whole loaf.
How to Make Blueberry Lemon Glazed Bread Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). It’s important to get it nice and warm so the bread bakes evenly. Grease a 9×5-inch loaf pan and line it with parchment paper to ensure your loaf doesn’t stick and comes out beautifully intact once baked.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together your flour, baking powder, baking soda, and salt. This step is key for even distribution of the rising agents and seasoning, so your bread rises perfectly and tastes well-balanced.
Step 3: Cream Butter and Sugar
Using a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. This creaming phase incorporates air into the batter, helping the bread have that lovely soft texture.
Step 4: Add Eggs, Yogurt, and Vanilla
Beat in your eggs one at a time to maintain that well-aerated mixture, then mix in the Greek yogurt and vanilla extract. These ingredients add moisture and flavor depth, lending a rich yet tangy feel to the bread.
Step 5: Combine Dry Ingredients and Milk
Gradually add the dry ingredients alternated with the milk, beginning and ending with the dry mix. Stir until just combined to keep the batter tender and prevent overmixing, which can make the bread tough.
Step 6: Fold in Blueberries
Gently fold in the blueberries with a spatula, taking care not to crush them. This preserves their shape and allows for juicy bursts throughout the loaf without bleeding blue into the batter.
Step 7: Bake the Bread
Pour your batter into the prepared pan and smooth the top. Bake it for 50 to 60 minutes, checking with a toothpick near the end. If the bread browns too fast, gently cover it with foil to avoid burning while the inside finishes baking.
Step 8: Cool and Glaze
Once baked, let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool fully. While it cools, whisk together powdered sugar, fresh lemon juice, and lemon zest to make your glaze. Drizzle it over the cooled bread to add that signature tang and sweetness contrast.
How to Serve Blueberry Lemon Glazed Bread Recipe
Garnishes
To amp up the presentation, sprinkle a few fresh blueberries or some extra lemon zest over the glazed bread before serving. A light dusting of powdered sugar can add a charming, bakery-style look that’s very inviting.
Side Dishes
This bread pairs wonderfully with simple sides like a dollop of vanilla Greek yogurt or a spread of cream cheese. For a brunch or tea party, fresh fruit salad or a mild cheese board complements the citrus blueberry flavors beautifully.
Creative Ways to Present
Try serving the bread as individual toasted slices, topped with a pat of butter or mascarpone. You can even turn slices into a decadent French toast or bread pudding that highlights the Blueberry Lemon Glazed Bread Recipe’s bright flavors.
Make Ahead and Storage
Storing Leftovers
Once cooled and glazed, wrap the bread tightly in plastic wrap or store it in an airtight container at room temperature. It stays fresh for up to 3 days, making it a great make-ahead treat for busy mornings or snacks.
Freezing
If you want to enjoy this Blueberry Lemon Glazed Bread Recipe later, wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw it overnight in the fridge before serving.
Reheating
To bring back the fresh-from-the-oven warmth, microwave slices on low heat for 15-20 seconds or toast them lightly. The glaze will soften slightly and the bread’s tender crumb will come alive again.
FAQs
Can I use frozen blueberries in this recipe?
Absolutely! Frozen blueberries work just as well as fresh ones. Just be sure to fold them in gently while still frozen to avoid bleeding their color too much into the batter.
How do I prevent the blueberries from sinking to the bottom?
Toss the blueberries in a small amount of flour before folding them into the batter. This simple trick helps them stay suspended evenly throughout the bread.
Can I substitute the butter with oil?
You can substitute butter with a neutral oil like vegetable or canola oil, but it will slightly change the texture and flavor, making it a bit denser and less rich. Butter gives the bread its signature tenderness and flavor.
Is the lemon glaze necessary?
The lemon glaze is what really sets this Blueberry Lemon Glazed Bread Recipe apart by adding a bright, zesty finish that complements the blueberries perfectly. However, you can enjoy the bread plain or dusted with powdered sugar if you prefer.
How long does this bread keep fresh if refrigerated?
While you can refrigerate the bread, it’s best enjoyed at room temperature within 3 days. Refrigeration might dry it out a bit, so wrap it well and allow it to warm before eating.
Final Thoughts
Whipping up the Blueberry Lemon Glazed Bread Recipe is like capturing sunshine and turning it into a delightfully moist, zesty loaf that brightens any moment. Whether you enjoy it fresh from the oven or later with a cup of your favorite brew, it’s a crowd-pleaser that’s sure to bring smiles. So go ahead, give this recipe a try—you’ll be so glad you did.
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Blueberry Lemon Glazed Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This delightful Blueberry Bread with Lemon Glaze is a moist, tender quick bread bursting with fresh blueberries and topped with a bright, tangy lemon glaze. Perfect as a sweet breakfast treat or an afternoon snack, the combination of creamy Greek yogurt and fresh lemon zest makes this recipe irresistibly flavorful and refreshingly light.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup plain Greek yogurt or sour cream
- 1 tsp vanilla extract
- ½ cup milk
Main Flavor Additions
- 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 Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly and line it with parchment paper to ensure the bread releases easily after baking.
- Combine 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, use an electric mixer to cream the softened unsalted butter and granulated sugar until the mixture is light and fluffy. This step incorporates air, which helps the bread’s texture.
- Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. This slow addition helps maintain the batter’s emulsion for a tender crumb.
- Incorporate Yogurt and Vanilla: Stir in the Greek yogurt (or sour cream) and vanilla extract until the batter is smooth and well combined.
- Alternate Adding Dry Ingredients and Milk: Gradually add the dry ingredient mixture alternately with the milk, beginning and ending with the dry ingredients. Mix each addition just until combined to avoid overmixing, which can toughen the bread.
- Fold in Blueberries: Gently fold the fresh or frozen blueberries into the batter, being careful not to overmix so the berries remain intact and don’t bleed excessively into the batter.
- Transfer Batter to Pan: Pour the batter into the prepared loaf pan, smoothing the top evenly to ensure uniform baking.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for 50-60 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs. If the bread top browns too quickly, tent it with foil to prevent burning.
- Cool the Bread: Allow the bread to cool in the pan for 10 minutes after baking, then carefully transfer it to a wire rack to cool completely. Cooling fully before glazing prevents the lemon glaze from melting.
- Prepare Lemon Glaze and Decorate: In a small bowl, whisk together powdered sugar, fresh lemon juice, and lemon zest until smooth. Drizzle the glaze evenly over the cooled bread to add a zesty, sweet finish.
Notes
- Using fresh or frozen blueberries is fine; if using frozen, fold them in while still frozen to prevent color bleeding.
- For a dairy-free version, substitute Greek yogurt with a plant-based alternative and use a suitable milk substitute.
- Make sure not to overmix the batter to keep the bread tender and moist.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- The lemon glaze adds a tangy sweetness but can be omitted if preferred for a less sweet bread.
