Lemon Blueberry Bread
This moist Lemon Blueberry Bread with a lemon icing is such an easy recipe that you’ll be making it repeatedly all summer long. Similar to a lemon loaf cake with blueberries, this quick bread is soft and fluffy and perfectly moist.
Servings: 10 slices
Ingredients
Blueberry Lemon Bread
- 1 cup granulated sugar
- 2 Tbsp lemon zest
- 1 1/2 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup canola oil
- 1/2 cup milk (whole or 2% is best)
- 2 eggs, large
- 3 Tbsp lemon juice
- 1/4 tsp almond extract*
- 1/2 tsp vanilla extract
- 1 cup blueberries + 1 Tbsp all purpose flour
Lemon Glaze
- 1 cup powdered sugar
- 2 Tbsp lemon juice
- 1 tsp lemon zest
Instructions
- Preheat the oven to 350 degrees and line a 9”x5” or 8 1/2” x 4 1/2” bread pan with parchment paper (or grease the bread pan very well). Set aside.
- In a large bowl, rub the granulated sugar and lemon zest together to release the natural oils and flavors in the zest. Next, add in the flour, baking powder, and salt. Whisk together.
- Make a well in the center of the dry ingredients, and then add in the canola oil, milk, eggs, lemon juice, and both vanilla extract and almond extract. Whisk until combined.
- Add in the blueberries tossed in the flour (this prevents the blueberries from sinking to the bottom of the pan as it bakes) and mix until combined.
- Pour the batter into the prepared bread pan, spreading in an even layer.
- Bake for 50-60 minutes, or until a cake tester comes out clean. If the bread is getting too dark on top, but the center isn’t cooked yet, you can tent a piece of foil on top of the bread.
- Allow the bread to cool at least 20-15 minutes before adding the icing on top.
- Whisk together the powdered sugar, lemon juice, and lemon zest. Drizzle on top of the bread, and allow the icing to set completely before slicing into the bread.**
Notes
*Almond Extract: If you don’t have almond extract, you can omit and add in more vanilla.
**Lemon Icing: You can drizzle the icing over the bread while it’s still in the bread pan, or you can remove the bread from the pan, and then ice it.