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Lemon Blueberry Bread with Lemon Glaze Recipe

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  • Author: Sara
  • Total Time: 1 hour 15 minutes
  • Yield: 10 servings

Description

This delightful Lemon Blueberry Bread is a moist and flavorful loaf that combines the zesty brightness of lemon with the sweet burst of fresh blueberries. Perfect for breakfast, brunch, or an afternoon snack, this bread is topped with a tangy lemon glaze that adds a refreshing finishing touch. Made with cream cheese for extra richness and tender crumb, it’s a crowd-pleaser for any occasion.

Ingredients

For the Bread:

  • 1 cup granulated sugar
  • Zest of one large lemon
  • 1/2 cup unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • 1 1/2 cups fresh blueberries

For the Lemon Glaze:

  • 3 tablespoons unsalted butter, melted
  • 1 cup confectioners’ sugar, sifted
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoons freshly squeezed lemon juice

Instructions

  1. Prepare loaf pan: Preheat your oven to 350°F (175°C). Thoroughly butter and flour a 9×5 inch loaf pan to ensure the bread doesn’t stick after baking.
  2. Make sugar and lemon zest mixture: In a medium bowl, combine the granulated sugar and lemon zest. Use your fingertips to rub them together until the sugar is moistened and fragrant, releasing the lemon oils.
  3. Cream butter, cream cheese, and sugar: In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld electric mixer, beat the lemon-sugar mixture with the softened butter and cream cheese until the mixture is light and fluffy, about 3 minutes.
  4. Add eggs and vanilla: Add the eggs one at a time to the mixture, beating well after each addition. Mix in the vanilla extract until combined.
  5. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  6. Mix dry and wet ingredients: Gradually add the dry ingredients to the butter mixture, mixing until just incorporated. Add the buttermilk and gently mix until the batter is just combined; avoid over mixing to keep the bread tender.
  7. Fold in blueberries: Carefully fold in the fresh blueberries, ensuring they are evenly distributed without crushing them.
  8. Bake the bread: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool the bread: Let the bread cool in the pan for 20 to 30 minutes. Then gently remove it from the pan and transfer to a wire rack to cool completely.
  10. Prepare the lemon glaze: In a medium bowl, whisk together the melted butter, sifted confectioners’ sugar, vanilla extract, and freshly squeezed lemon juice until smooth.
  11. Glaze the bread: Drizzle the lemon glaze over the cooled bread. Allow the glaze to set and slightly harden before slicing and serving.

Notes

  • Be gentle when folding in blueberries to prevent them from bursting and turning the batter blue.
  • Make sure the cream cheese and butter are softened to ensure smooth creaming with the sugar.
  • Test bread doneness by inserting a toothpick near the center; it should come out clean or with a few moist crumbs.
  • For an extra burst of lemon flavor, add 1 tablespoon of lemon zest to the batter in addition to the sugar mixture.
  • Store leftovers wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/lemon-blueberry-bread-with-lemon-glaze-recipe/