Glazed Lemon Blueberry Bread

Lemon blueberry bread sitting on a wire rack

No ratings yet

Moist quick bread stuffed full of fresh blueberries! This easy blueberry bread recipe is made extra special with the addition of a buttery sugar streusel baked on top.

Prep Time15

Cook Time55

Total Time1 10

Course: Bread, Breakfast, Dessert, Snack

Cuisine: American, Baked Goods, Southern

Servings:

Calories: 312kcal

Author: Julie Clark

Ingredients

For the bread:

3/4 cup granulated sugar
zest of 1 lemon
1/2 cup 2% milk
1/2 cup vegetable oil
1 large egg
1 tablespoon fresh lemon juice
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 cups fresh blueberries

For the glaze:

3/4 cup powdered sugar
2-3 tablespoons fresh lemon juice

US Customary - Metric

Instructions

Preheat the oven to 350ºF. Greased and flour a 9"x5" loaf pan. You can line the pan with parchment paper if you'd like to ensure it removes easily.
Place the sugar in a large bowl. Zest the lemon over the sugar. Then use a rubber spatula to massage the zest into the sugar. Add the milk, oil, egg and fresh lemon juice. Whisk well. 3/4 cup granulated sugar, zest of 1 lemon, 1/2 cup 2% milk, 1/2 cup vegetable oil, 1 large egg, 1 tablespoon fresh lemon juice
Add the flour, baking powder and salt. Stir gently, until just combined. Do not over mix! 2 cups all-purpose flour, 2 teaspoons baking powder, 1/4 teaspoon salt
Fold the blueberries gently into the batter. Then pour the batter into the prepared loaf pan. 2 cups fresh blueberries
Bake for 55-60 minutes. The exact time will depend on the type of pan you have and your oven. If it is a smaller pan, it may take up to 70 minutes in the oven. A toothpick inserted in the center of the bread should come out clean. Let the bread cool for 10 minutes, then remove the bread to a wire rack to cool completely.
Whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled loaf. 3/4 cup powdered sugar, 2-3 tablespoons fresh lemon juice

Video

Notes

I do not recommend using an electric mixer for this recipe as it would be too easy to overmix the batter. Simply mix by hand with a rubber spatula or wooden spoon.
If the bread looks like it is getting too brown on top, cover it loosely with a piece of aluminum foil for the remainder of baking.
Store at room temperature in an airtight container for up to 2 days or in the fridge for up to 4 days. You may also store in the freezer for up to 6 weeks. Thaw completely at room temperature before opening the container.

The calories shown are based on the bread being cut into 10 pieces, with 1 serving being 1 slice of bread. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.

Nutrition