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quick bread recipe Blueberry Burst With Lemon Glaze
- Total Time: 90 minutes
- Yield: 1 loaf (about 10 slices) 1x
- Diet: General
Description
This Blueberry Burst With Lemon Glaze recipe is a delightful quick bread featuring juicy blueberries and a bright lemon zest, topped with a tangy lemon glaze. It’s a simple, family-friendly treat perfect for any occasion.
Ingredients
- 1.5 cups (180g) all-purpose flour
- 0.5 cup (100g) granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 2 large eggs
- 0.5 cup (120ml) milk
- 0.25 cup (56g) unsalted butter, melted
- 1.5 cups (225g) fresh or frozen blueberries
- 1 tablespoon lemon zest
- 1.5 cups (180g) powdered sugar
- 2–3 tablespoons fresh lemon juice
Instructions
- Preheat & Prep: Preheat oven to 375°F (190°C) and grease or flour a 9×5 inch loaf pan (or line with parchment) for easy lifting. This prevents sticking.
- Whisk Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined and light. This aerates the dry ingredients.
- Whisk Wet Ingredients: In a separate medium bowl, whisk the eggs, milk, melted butter, and lemon zest until smooth and fully incorporated. This creates a uniform liquid base.
- Combine Mixtures & Fold Berries: Pour wet into dry. Stir gently with a spatula just until just combined (a few lumps are fine). If it looks dry, splash in 1-2 Tbsp milk. Then, fold in blueberries. Overmixing can toughen the bread.
- Bake Loaf: Pour batter into the prepared 9×5 inch loaf pan. Bake 50-60 minutes until golden brown and a wooden skewer from the center comes out clean. Crust should feel firm.
- Prepare Glaze: While bread bakes, whisk powdered sugar and 2 tablespoons fresh lemon juice until smooth. Add more lemon juice for thinner glaze, or more powdered sugar for thicker.
- Cool & Glaze: Let the quick bread cool in the pan 10-15 minutes on a wire rack before removing. Once mostly cooled, drizzle generously with the lemon glaze. The glaze will set, creating a shiny finish.
Notes
For a healthier quick bread, try whole wheat pastry flour for added fiber. Whole milk works best, or use buttermilk for a tangier, softer crumb. If out of butter, vegetable oil or unsweetened applesauce works. Frozen blueberries go straight into the batter, no thawing needed. For dairy-free, swap milk for almond milk or oat milk. Experiment with raspberries, mixed berries, or chopped peaches. Avoid overmixing to prevent tough bread; mix just until combined. To prevent berries from sinking, toss them lightly in a tablespoon of flour before adding. Ensure a wooden skewer comes out clean from the center to prevent an underbaked loaf. A dash of lemon extract (about 0.5 teaspoon) can substitute fresh zest.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (about 80g)
- Calories: 280 calories
- Sugar: 30 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 60 mg