Easy Lemon Blueberry Bread with 2-Ingredient Lemon Glaze
This lemon blueberry bread features a delightful balance of tart lemon and sweet blueberries, perfect for breakfast or as a snack, topped with a simple two-ingredient lemon glaze.
Ingredients
Bread Ingredients
- 1.5 cups 1 + ½ cups all-purpose flour
- 1 tsp 1 teaspoon baking powder leavening
- ⅓ cup ⅓ cup granulated sugar sweetness
- ½ tsp ½ teaspoon salt enhances flavor
- ½ cup ½ cup milk moisture
- ⅓ cup ⅓ cup vegetable oil moisture and texture
- 1 1 egg binding
- 1 tsp 1 teaspoon vanilla extract flavor
- 1 1 lemon, juiced and zested freshness and acidity
- 1.5 cups 1 + ½ cups fresh blueberries, divided sweetness and moisture
Lemon Glaze
- ½ cup ½ cup icing sugar sweetness
- 1-2 tbsp 1-2 tablespoons lemon juice tartness
Instructions
Preparation
- Preheat the oven to 350 F and lightly grease a 9×5-inch loaf pan.
- In a large bowl, combine the flour, baking powder, sugar, and salt. Whisk until well mixed.
- In another bowl, whisk together the milk, vegetable oil, egg, vanilla extract, lemon juice, and lemon zest until combined.
- Pour the wet mixture into the bowl of dry ingredients and mix gently until just combined.
- Fold in 1 cup of the blueberries gently into the batter.
- Pour the batter into the prepared loaf pan and sprinkle the remaining blueberries on top.
Baking
- Bake for about 55 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for a few minutes, then invert onto a wire rack to cool completely.
Lemon Glaze
- Mix the icing sugar with 1 to 2 tablespoons of lemon juice until smooth and pourable.
- Drizzle the glaze over the cooled loaf and allow it to set before slicing.
Notes
Use fresh blueberries for the best flavor. Allow the bread to cool fully before glazing. Store leftovers tightly wrapped to maintain moisture.