Description
A moist, citrus-infused quick bread combining tangy lemons with juicy blueberries, offering a vibrant balance of sweet and tart flavors. Perfect for breakfast or dessert.
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/3 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs, room temperature
1/2 teaspoon vanilla extract
2 teaspoons lemon zest (from about 2 lemons)
2 tablespoons lemon juice (freshly squeezed)
1/2 cup milk (almond or oat alternatives allowed)
1 cup blueberries (fresh or thawed frozen)
1/4 cup melted unsalted butter (for glaze)
1/2 cup powdered sugar
1 tablespoon lemon juice (for glaze)
1/2 teaspoon vanilla extract (for glaze)
1 tablespoon flour (to coat berries)
Instructions
Preheat oven to 350°F. Line a 9×5-inch loaf pan with parchment paper.
Whisk 1 1/2 cups flour, 1 tsp baking powder, and 1 tsp salt in a bowl. Set aside.
In a mixer, blend melted butter, sugar, eggs, vanilla, lemon zest, and juice until smooth.
Slowly add dry ingredients and milk in two batches. Mix until just combined—no overmixing!
Rinse blueberries, then toss with 1 tbsp flour to coat. Gently fold into batter.
Pour batter into pan. Bake 55–65 minutes. Cool in pan for 30 minutes on a rack.
Whisk together melted butter, powdered sugar, lemon juice, and vanilla. Spread glaze over cooled loaf.
Notes
Use cake flour for a lighter texture
Almond or oat milk works too
Rinse blueberries quickly to avoid softening
Cool bread in pan for 30 minutes before glazing to prevent sticking
- Prep Time: 15
- Cook Time: 60
- Category: Trend Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 328
- Sugar: 33g
- Sodium: 290mg
- Fat: 9g
- Saturated Fat: 6g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 46mg