lemon blueberry bread

This Lemon Blueberry Bread recipe produces a perfectly moist, flavorful and delicious loaf of quick bread! This bread is sure to be a new favorite!

Lemon Blueberry Bread

all-purpose flour

baking powder

salt

unsalted butter (melted)

sugar

eggs

vanilla extract

lemon zest

lemon juice

milk

blueberries (I used fresh)

butter (melted)

 Preheat oven to 350*F and line a 9"x 5" loaf pan with parchment paper (or lightly grease with butter).

In a medium bowl, whisk the flour, baking powder and salt, and set aside.

In the bowl of an electric mixer, blend together the melted butter, sugar, eggs, vanilla, lemon zest and lemon juice.  Mix until well combined.

While slowly mixing, add flour mixture and milk in two batches (some flour, then some milk, then the rest of the flour and the rest of the milk).  Stop mixing as soon as it's just combined.

Rinse off the blueberries (if using fresh) so they have just a bit of moisture on them, then, in a small bowl toss the blueberries and 1 T. flour.  This flour coating will help prevent the blueberries from sinking to the bottom of your loaf while baking.

Add the flour coated berries to the batter and gently but quickly stir, by hand, to combine.

Immediately pour batter into prepared pan and bake for 55-65 minutes, or until a toothpick inserted in the center of the loaf comes out clean.  Cool bread in the pan for about 30 minutes, then move to a wire cooling rack with a baking sheet below (to catch the glaze you're about to add).

Prepare glaze by simply whisking together the melted butter, powdered sugar, lemon juice and vanilla, then pour glaze over the loaf.  Allow to set a few minutes, then enjoy!

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This Lemon Blueberry Bread recipe is so easy to make, and so delicious!  Fresh blueberries and lemon combine in this easy quick bread recipe.

Easy lemon blueberry bread with lemon glaze is soft, moist, and delicious. This quick bread with fresh blueberries and lemon is the perfect summer dessert. 

all-purpose flour (200 grams)

milk (120 grams)

vegetable oil (70 grams)

lemon,

blueberries, divided

juice

Preheat the oven to 350 F. Lightly grease a 9x5-inch loaf pan (1 lb. loaf pan) with cooking spray oil.

In a large mixing bowl, combine the dry ingredients including flour, baking powder, sugar, and salt. Whisk together until evenly distributed and set aside.

In a medium mixing bowl, whisk well to combine the wet ingredients including milk, oil, egg, vanilla extract, lemon juice, and lemon zest.

Pour the wet ingredients into the dry ingredients and mix together using a rubber spatula until just combined and no dry ingredients are visible. Do not overmix (overmixing will make the bread denser and firmer). Fold in 1 cup of blueberries until evenly mixed.

Pour the batter into the prepared loaf pan and add the remaining 1/2 cup blueberry on top.

Bake for 55 minutes until golden brown and a toothpick inserted into the center of the cake comes out clean. Let cool for 10-15 minutes, then invert to remove the loaf.

Serve warm or at room temperature. Drizzle with glaze if desired. 

In a small bowl, add the icing sugar. Slowly add in the lemon juice and continually stir until smooth and desired consistency is achieved. The icing should be thick but can still be poured. If the icing is too runny, add more sugar. If it is too thick, add some more lemon juice.

Evenly drizzle glaze over the lemon loaf and allow it to set and dry before slicing the loaf. To completely coat the loaf, then double the amount of icing. 

Lemon Glaze:

Lemon Blueberry Bread is made in 1 bowl with fresh blueberries, lemon zest, and a bright lemon and vanilla glaze. It’s a perfect summer dessert!

soy milk

lemon extract, optional

vegan butter

all purpose flour

blueberries (or frozen)

Preheat the oven to 350 degrees and grease a standard metal loaf pan (9x5 inches or 8 1/2x 4 1/2). You can also line the pan with parchment paper for easy removal, but I like the golden edges it gets without lining it.

In a large bowl, whisk together the soy milk, sugar, lemon zest, lemon juice, lemon extract (if using), melted vegan butter and vanilla until well combined.

To the bowl with the wet ingredients, add the flour, baking powder and salt. Stir until just combined, being careful not to over mix or your bread will be dense.

Rinse the blueberries, then toss them with the flour in a small bowl. This will help them not sink to the bottom of the pan while baking.

Fold the blueberries into the batter, gently.

Pour into the prepared pan, place in the center rack of the oven and bake for 60-75 minutes, or until a toothpick inserted in the middle comes out clean with no wet batter.

Cool in the pan for about 30 minutes, then carefully remove from the pan and transfer to a cooling rack with parchment paper below (to catch the glaze drippings).

Glaze: In a small bowl, whisk together the melted vegan butter, powdered sugar, lemon juice and vanilla until smooth. Pour over the loaf and allow to set for 20-30 minutes if possible. Slice and serve.

https://content.jwplatform.com/videos/cpzSPVro.mp4

The next time you're craving something sweet and fruity, make this stunning lemon blueberry bread recipe. It's tender, tasty, and a cinch to whip up.

Best Lemon Blueberry Bread Recipe

white sugar

butter, cooled

blueberries

lemon

walnuts (optional)

Preheat the oven to 350°F (175°C) and lightly grease an 8x4-inch loaf pan.

Add the melted butter, white sugar, eggs, and lemon juice to a large bowl. Whisk by hand or with an electric mixer on low until smooth.

Stir the flour, salt, and baking powder in a separate bowl until well blended.

Add 1/3 of the flour to the egg mixture and stir gently until mostly combined.

Add 1/2 of the milk and stir again until mostly combined.

Repeat with 1/3 of the flour followed by the rest of the milk, whisking by hand or with an electric mixer on low. Stop mixing when no streaks of flour are visible.

Toss the blueberries, lemon zest, and chopped walnuts (if using) in the last 1/3 of the flour, then gently stir it into the batter.

Pour the batter into the loaf pan and bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.

Cool in the tin for 10 minutes while you make the lemon glaze.

Mix 1/2 cup of powdered sugar with 2 tablespoons of fresh lemon juice. Mix until smooth.

Add more powdered sugar as needed until it's thick but pourable.

Take the bread out of the pan and pour over the glaze.

Leave the bread to cool completely, then serve and enjoy.

This blueberry lemon loaf is busting with berries and bright lemon flavor! Enjoy it plain for breakfast with a cup of coffee or tea, or top it with the simple lemon glaze for a sweeter treat.

sea salt

cane sugar

milk Greek yogurt

extra-virgin olive oil (plus more for the pan)

blueberries (fresh

Lemon glaze (optional, for serving)

Preheat the oven to 350°F and grease an 8x4 or 9x5-inch loaf pan.

In a medium bowl, whisk together the flour, baking powder, and salt.

In a large bowl, place the cane sugar and lemon zest. Use your fingers to work the zest into the sugar until well combined. This helps the zest release its fragrant oils. Add the yogurt, olive oil, eggs, and vanilla and whisk to combine.

Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the blueberries. The batter will be thick.

Pour the batter into the prepared pan and use a spatula to smooth the top. Bake for 40 to 50 minutes, or until a toothpick inserted comes out clean.

Let cool completely before removing from the pan. If desired, drizzle with lemon glaze before slicing and serving.

This lemon blueberry bread is the perfect combination of tart and sweet, with a tender crumb and citrusy glaze. So easy to make too!

lemon extract

lemon zest (from two lemons)

regular vegan yogurt (plain and unsweetened)

lemon juice (from two lemons)

all-purpose flour (240 grams, sifted)

baking soda

vegan milk

Preheat the oven to 350°F/180°C. Spray a 9x5 loaf pan with an oil spray to prepare it. Set aside.

In a large mixing bowl or bowl of a stand mixer, add the sugar, oil, lemon extract, vanilla extract and lemon zest. Mix together with a whisk for about 3 minutes on low speed or via hand until all fully incorporated.

Add in the vegan yogurt and the lemon juice and whisk for 30 seconds until fully incorporated. Scrape down the sides.

In a small bowl, mix the flour, baking powder, baking soda, and sea salt. Add to the wet ingredients and mix for about a minute on low speed until just incorporated. Scrape down the sides again.

In another small bowl, toss the blueberries in the flour, then fold into the batter lightly, so as to not streak too much blueberry all over it. Fold until combined.

Pour the batter into the loaf pan and use your spatula to smooth down the top. Top the batter with the extra 1/3 cup of un-floured blueberries.

Bake the loaf on the middle shelf of your oven for 55-60 minutes, until a toothpick comes out clean or with barely any crumbs.

Remove from the oven and allow to cool for 10 minutes in the pan. Transfer the bread to a wire rack by placing the wire rack on top of the bread, then holding the sides of the pan and flipping it over and removing the pan. Hold the sides of the bread to turn right side up. You can also turn the pan over into your hand, and then flip right side up and place on a wire rack.

Allow the bread to cool completely. Drizzle on the lemon glaze, ensuring to spread it down the sides too. Slice as desired. Enjoy!

For the Loaf Cake

Mix together the powdered sugar, vegan milk and lemon juice until fully combined. Feel free to thicken if desired with more powdered sugar or thin out with more milk or lemon juice depending on which flavor you prefer. You can store this in your fridge for 2 days.

For the Lemon Glaze

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Top 6 lemon blueberry bread recipes from across the web

The most viewed lemon blueberry bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed lemon blueberry bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine