Lemon Blueberry Bread

5 from 14 votes

My Lemon Blueberry Bread recipe makes a moist, tender, and flavorful quick bread! The combination of citrusy flavors and sweet blueberries all topped with a decadent lemon glaze make this loaf the perfect treat!

Prep Time20

Cook Time1

Total Time1 20

Course: Breakfast

Cuisine: American

Servings: servings

Author: Tiffany Azure

Ingredients

For the Lemon Blueberry Bread

9 tbsp butter softened
1 cup sugar
2 eggs
¼ cup lemon zest approx 3 small lemons
1 ½ tbsp fresh lemon juice approx ½ small lemon
1/2 cup buttermilk
1 tsp vanilla extract
1 ⅔ cups flour plus 1 tbsp
¼ tsp baking powder
¼ tsp baking soda
1 cup fresh blueberries

For the Lemon Glaze

1 cup powdered sugar
1 tbsp fresh lemon juice

Instructions

Preheat the oven to 320. Grease a 2 lb loaf pan with butter or with cooking spray before lining with baking parchment.
Using a hand held electric whisk or stand mixer, beat together the butter and sugar until light and pale.
One by one, beat in the eggs, followed by the lemon zest, lemon juice, buttermilk and vanilla. Don't worry if the mixture looks a little curdled at this point, it will come together when you add the flour.
Stir in the 1 2/3 cup flour, baking powder and baking soda until you have a smooth batter.
Toss in the blueberries with the remaining 1 tbsp of flour before stirring through the batter.
Spoon the batter into the prepared tin, making sure you push the mixture into all the corners before smoothing over the top.
Bake for 55-60 minutes until a skewer inserted into the middle of the cake comes out clean.
As soon as the tin is cool enough to touch, transfer the cake to a cooling rack to cool completely.
To make the glaze, sift the powdered sugar and gradually stir in the lemon juice little by little to each the desired consistency before spreading over the top of the cake.

Video

Notes

This cake should keep at room temperature covered with food wrap or inside an air tight tin or container for up to 3 days.

Nutrition