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Loaded with juicy blueberries and topped with a bright, sweet glaze, this quick bread recipe is a welcome treat any time it’s served. Blueberry Bread with Lemon Glaze makes a great grab-and-go breakfast and is perfect to serve with coffee for an afternoon snack or as dessert.
I absolutely adore any baked goods that have fruit in them. I’m a total sucker for anything with strawberries, apples, peaches, and of course, blueberries. Then, when you add in a pop of citrus, well, you’ve got a life-long friend in me!
Over the weekend, I made Blueberry Bread with Lemon Glaze. I served it for brunch after church with scrambled eggs, bacon, and coffee. Rob and I both loved it, and I did get a kick out of his comment, “is this bread or is this cake?” My response was, “I think it’s both!”
What Makes This Recipe So Special?
- It’s loaded with beautiful blueberries that give a pop of fruitiness in every bite.
- The texture is light, with just the right amount of sweetness from the lemon glaze.
- This quick bread is made in just one bowl! Who doesn’t love that?
- Can be served for breakfast, brunch, as an afternoon snack, or even dessert.
This recipe along with Blueberry Scones, and Blueberry Sour Cream Muffins are the perfect way to showcase this delicious little berry!
Ingredients Needed To Make Blueberry Bread
- All-purpose Flour – you can use a 1-1 gluten-free four as well.
- Granulated Sugar
- Baking Powder
- Salt
- Milk – nut or oat milk also works great in this recipe
- Vegetable Oil
- Eggs
- Vanilla Extract
- Blueberries
- Fresh Lemon Juice
- Confectioners Sugar
How To Make Lemon Glaze
One of life’s perfect match-ups is blueberries and lemons. So, why not top this quick bread with a bright, sweet glaze to make it extra special?
To make the glaze, add 1 to 1-1/2 cups of confectioners sugar to a measuring cup or small bowl. Add in the juice of 1 lemon and mix together until smooth. You can make the glaze thick or thin by the amount of powdered sugar you add. It’s all up to you.
How Long Does Blueberry Bread Bake?
This bread takes about 50 to 60 minutes to bake in the oven. To make sure it’s completely cooked, simply insert a wooden toothpick near the center of the cake. If the toothpick comes out clean, the cake is done.
Can This Recipe Be Made Gluten-Free?
Yes, it can. I made the recipe with my favorite gluten-free flour, and it turned out great. Make sure you use a 1 to 1 ratio substitution for wheat flour.
Tips For Making This Recipe
- Line the pan with parchment paper, leaving extra hanging over the sides as handles, which will make removing the bread from the pan easy.
- Toss the blueberries in a bit of sugar then flour before adding to the bread. This will prevent the berries from clumping at the bottom of the pan.
- Do not over mix the batter.
- Cool the bread completely before drizzling on the glaze.
Can This Bread Be Frozen?
This bread freezes beautifully. Make the blueberry bread, then let it cool completely. Wrap it tightly in plastic wrap, then foil or place it in a ziplock bag. Freeze for up to 3 months.
To serve, thaw the bread overnight, then drizzle with the lemon glaze.
More Recipes Like This You’ll Love!
Last But Not Least…
If you make this recipe, let me know because I love hearing from you. Leave a rating and a comment if you don’t mind. And don’t forget to follow me on Instagram and tag me with a photo.
Blueberry Bread With Lemon Glaze
Loaded with juicy blueberries and topped with a bright, sweet glaze, this quick bread recipe is a welcome treat any time it’s served. Blueberry Bread with Lemon Glaze makes a great grab-and-go breakfast and is perfect to serve with coffee for an afternoon snack.
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Servings: 8 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1/2 teaspoon vanilla
- 1 large egg
- 1 1/2 cup blueberries
- 1/4 teaspoon granulated sugar
- 1 tablespoon all-purpose flour
- 1 1/2 cup confectioners sugar
- juice of 1 lemon
Instructions
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Heat oven to 350 degrees. Line an 8 1/2 x 4 1/2 inch loaf pan with parchment, leaving extra paper hanging over side of pan.
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In a medium-size bowl, whisk together the flour, sugar, salt, and baking powder. Stir in the milk, vegetable oil, vanilla, and egg until just combined. Do not overmix.
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In a small bowl, toss blueberries with 1/4 teaspoon of sugar and 1 tablespoon of flour. Fold them into the batter then pour into the prepared pan. Bake for 50-60 minutes until a toothpick inserted into the center comes out clean.
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Let the cake cool in the pan for 30 minutes, then remove to a serving platter to cool completely. In a small bowl, mix together the confectioner’s sugar and the lemon juice. Drizzle over the cooled cake, slice, and serve.
