Lemon Blueberry Bread: Easy, Moist, and Zesty Recipe
A sweet, moist quick bread bursting with fresh lemon zest and juicy blueberries. Topped with a tangy lemon glaze, this bread is perfect for breakfast, brunch, or a light dessert. Easy to prepare and dairy-free adaptable.
Ingredients
- ½ cup canola oil or melted coconut oil
- 2 large eggs
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 2 tbsp lemon juice
- 1 tbsp lemon zest plus more for topping
- ½ cup milk almond or regular
- ¾ cup blueberries fresh or frozen
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ⅛ tsp salt
Instructions
- Preheat oven to 350ºF (175ºC). Line a bread loaf pan with oil or parchment paper.
- In a bowl, beat together canola oil and sugar until blended, then mix in eggs, vanilla, lemon zest, lemon juice, and milk.
- Separately, whisk together flour, baking powder, and salt.
- Slowly add dry ingredients to wet mixture; stir just to combine. Fold in blueberries gently with a spatula or wooden spoon.
- Spread batter evenly in loaf pan. Optionally top with a few extra blueberries and lemon zest.
- Bake 40–60min until top is lightly browned and a toothpick comes out clean.
- Cool completely.
- Whisk lemon juice with powdered sugar until thick but pourable, drizzle over cooled bread and let set before slicing
Notes
- Use fresh or frozen blueberries; no need to thaw frozen.
- For extra tang, add more lemon zest to the batter or glaze.
- Make dairy-free with almond milk and coconut oil.
- The glaze can be adjusted to taste with more lemon juice or powdered sugar.
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