Description
This lemon blueberry bread is soft, moist, and full of fresh berries with a bright citrus zing. It's a quick, one-bowl recipe finished with a simple lemon glaze, making it the perfect summer treat.
Ingredients
- 1 + ½ cups all-purpose flour (200 g)
- 1 tsp baking powder
- ⅓ cup granulated sugar
- ½ tsp salt
- ½ cup milk (120 g)
- ⅓ cup vegetable oil (about 70 g)
- 1 large egg
- 1 tsp vanilla extract
- Zest and juice of 1 lemon
- 1 + ½ cups fresh blueberries, divided
- For the lemon glaze:
- ½ cup icing sugar
- 1–2 Tbsp lemon juice
Instructions
- Preheat the oven to 350 °F (175 °C) and lightly grease a 9×5‑inch loaf pan.
- In one bowl, whisk together flour, baking powder, sugar, and salt.
- In another bowl, beat milk, oil, egg, vanilla, lemon zest, and lemon juice until smooth.
- Fold wet ingredients into dry until just combined—do not overmix. Gently stir in 1 cup of blueberries.
- Transfer batter to the pan, then sprinkle remaining ½ cup blueberries on top.
- Bake for 55 minutes, or until a toothpick inserted comes out clean. Let cool 10–15 minutes before removing from pan.
- For the glaze, whisk icing sugar with lemon juice until pourable, then drizzle over the cooled loaf. Let it set before slicing.
Notes
- You can substitute half the blueberries with raspberries or blackberries.
- Toss frozen blueberries in flour to prevent sinking.
- Use sour cream or Greek yogurt instead of milk for a richer crumb.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Wrap and freeze for up to 3 months; thaw at room temp or warm in a 300 °F oven.
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 12g
- Sodium: 140mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
