The BEST Blueberry Bread with Lemon Glaze
The ingredients are simple and this lemon blueberry bread is made without milk. Here’s what you’ll need to make this recipe:
- All Purpose Flour is the base of this bread. I like using King Arthur or Gold Medal brand. If you’re gluten free, Bob’s Red Mill Gluten Free All Purpose Flour is the best. I’ve made both regular and gluten free loaves and they both taste amazing.
- Baking powder is used as a binding and rising agent.
- Salt is an essential flavor enhancer and cuts some of the sweetness.
- I choose to use unsalted butter in this recipe so I can control the salt taste. Make sure your butter is at room temperature so it mixes well. It needs to be soft and creamy.
- You need a sweet agent for this bread recipe so I use sugar.
- Eggs are used as a binding agent.
- Using fresh blueberries is key when making this recipe. I don’t recommend using frozen blueberries as it changes the flavor. Fresh blueberries provide a fresh taste with a hint of tart that blends incredibly well with the sweetness of the bread and the lemon glaze.
- Lemon zest is a must. Don’t skip this ingredient. Use a zester to quickly and easily get the fresh peel off the lemon.
- Vanilla yogurt is a key ingredient. You can use a Greek yogurt or regular. You can even use a low fat version. My preference is to use Greek Yogurt. It binds incredibly well with all the other ingredients and provides a more dense texture while a regular vanilla yogurt will yield a more cake like consistency.
How to Make Lemon Blueberry Bread
In a medium sized bowl, combine all the dry ingredients. Whisk together the flour, baking powder, and salt. Add the blueberries and lemon zest and toss to combine.
In a separate bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Then, add the yogurt and mix well.
Add the dry ingredients, mixing with a spatula only until incorporated and being careful not to crush the blueberries.
Pour the bread mixture into a loaf pan and bake for 1 hour and 10 minutes, until golden brown. Let the bread completely cool and then carefully remove from the loaf pan.
How to Make Lemon Glaze
If you choose to make the lemon glaze, all you need are 3 simple ingredients:
- Powdered Sugar is amazing when it comes to making frostings or glazes. Some recipes require that you sift the powdered sugar, but this one doesn’t so that makes it easy.
- Using Heavy Whipping Cream provides a thick and rich glaze.
- Fresh squeezed lemon juice from a lemon provides the perfect lemon taste.
To make this lemon glaze, simply mix the powdered sugar, heavy whipping cream, and fresh lemon juice in a bowl. Using a standing mixer makes this process easy. Using a wire whisk, start by slowly mixing the ingredients on a low speed. Once they start to combine, increase to a medium speed. Mix for another minute until the consistency is that of a thick glaze. You can also use a hand mixer if you don’t have a standing one.
As you can see, it results in more of a glaze than an icing. Using milk and butter produces a thick icing. Using powdered sugar with a little bit of heavy whipping cream produces a glaze. I like to pour the glaze loosely over the bread so it drips.
It’s a bit messy but oh so delicious when it sets and it’s sliced. I add some extra blueberries on top because it’s so pretty. Slice it up and enjoy!
How to Store Blueberry Bread
Wrap the bread in saran wrap and store it on the counter. This is my prefered method mainly because we eat the entire loaf by day 2. But, you can store the bread in the refrigerator and it will last 3-4 days.
Can you Freeze Lemon Blueberry Bread?
Yes. Simply wrap it in saran wrap and place it in the freezer for up to three months. To thaw, remove the bread from the freezer place it on a counter. The goal is to let the bread return to room temperature slowly. Once thawed, unwrap, and slice. Once thawed, don’t re-freeze the bread.
This is a simple bread recipe that everyone will love. It pairs well with a cup of coffee or a tall glass of cold milk.
Expert Tips and FAQs
- I recommend a standard loaf pan for this recipe which should be around 8-1/2 x 4-1/2 x 2-1/2 inches. This is the exact loaf pan I use.
Other Bread Recipes You’ll Love
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Lemon Blueberry Bread
Lemon Blueberry Bread
- 1 cup powdered sugar, unsifted
- 2 Tablespoons lemon juice, fresh squeezed
- 1/4 cup heavy whipping cream
Lemon Blueberry Bread
- Preheat oven to 350 degrees. In a medium sized bowl, whisk together the flour, baking powder, and salt. Add the blueberries and lemon zest and toss to combine.
- In a separate bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the yogurt and mix well to combine all the wet ingredients.
- Add the wet ingredients to dry ingredients, mixing only until incorporated and being careful not to crush the blueberries.
- Scoop the bread batter into your prepared loaf pan and bake for 1 hour 10 minutes, until golden brown.
- Let the bread completely cool before removing from the loaf pan.
- Mix the powdered sugar, heavy whipping cream, and fresh lemon juice in a bowl.
- Using a standing mixer, start by slowly mixing the ingredients on a low speed. Once they start to combine, increase to a medium speed.
- Mix for another minute until the consistency is that of a thick glaze.
- If you don't have a standing mixer, you can use a handheld mixer.
Update Notes: This post was originally published in August 2013 but was re-published with updated step-by-step instructions, pictures, and tips in December 2019.