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The Ultimate Moist Lemon Blueberry Bread Recipe

Close-up of a moist slice of blueberry bread, packed with berries and topped with a sweet white glaze.
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Bake this easy Lemon Blueberry Bread for a tender, moist loaf perfect for breakfast, snack, or dessert. This quick bread recipe includes instructions for a simple lemon glaze.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1/4 cup fresh lemon juice
  • Zest of 1 large lemon
  • 1 1/2 cups fresh or frozen blueberries
  • Optional Streusel: 1/2 cup flour, 1/4 cup brown sugar, 1/4 cup cold butter (cut in)
  • Optional Glaze: 1 cup powdered sugar, 2 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set this dry mixture aside.
  3. In a large bowl, cream together the softened butter and granulated sugar using an electric mixer until the mixture is light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a separate small bowl, whisk together the milk, lemon juice, and lemon zest.
  6. Alternate adding the dry ingredients and the wet ingredients to the butter mixture, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix the batter.
  7. Gently fold in the blueberries using a spatula. If using the optional streusel, sprinkle the streusel mixture evenly over the top of the batter in the pan now.
  8. Pour the batter into the prepared loaf pan and spread it evenly.
  9. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent it with foil after 35 minutes.
  10. Let the bread cool in the pan for 10 minutes before carefully turning it out onto a wire rack to cool completely.
  11. If using the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle the lemon glaze over the cooled bread before slicing and serving.

Notes

  • For the moistest bread, use fresh blueberries. If using frozen, do not thaw them first; gently toss them with one tablespoon of the flour mixture before folding them into the batter to prevent sinking.
  • To achieve a bakery style blueberry loaf, ensure all your wet ingredients (milk, eggs) are at room temperature before mixing.
  • This easy blueberry loaf keeps well covered at room temperature for up to three days.

Nutrition

Find it online: https://mdlatdmm.com/best-moist-blueberry-bread-recipe/