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
Scale
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.
