If you are like me and like quick and easy recipes, you will love this tasty blueberry bread topped with a luscious lemon glaze.
The bread is tender, moist, and cake-like, and it’s full of plump juicy blueberries. But, the crowning glory is the two-ingredient lemon glaze and the way it transforms this delicious taste treat to extraordinary!
It’s considered a quick bread; that is, the dough doesn’t contain any yeast and is quick to make. Baking powder or baking soda is used instead as a leavening agent. You also don’t have to knead the dough, and you don’t have to let it rise.
Why you will love this recipe:
- You can use fresh or frozen blueberries.
- Like my Limoncello Cake, it’s simple to make, and, most likely, you already have everything you need in your pantry and fridge.
- It makes a wonderful, not too sweet dessert, a perfect on-the-go breakfast, and a delicious, handheld snack for the big and little kids in your house.
What you need:
In addition to blueberries, you will need butter, sugar, baking powder, kosher salt, eggs, and milk. You will also need all-purpose flour. To make the glaze, you will need sugar and fresh lemon juice.
How to make it:
Preheat the oven to 350 degrees F.
Add the butter and sugar to a large bowl and beat with an electric mixer on high until the mixture is light and fluffy.
Add the baking powder, salt, and eggs, mix to combine. Finally, add the milk and mix again.
Then, add 1-¾ cups of flour to the batter and mix well.
Add the remaining ¼ cup of flour to the blueberries in a small bowl and stir to combine. This keeps the blueberries from turning the batter blue and helps to keep them from sinking to the bottom.
Add the flour-covered blueberries to the bread batter and gently fold them in with a spoon or rubber spatula.
Spray a 9 x 5 loaf pan with a non-stick baking spray. Carefully pour the batter in and spread it out evenly.
Bake for 60 minutes or until a wooden skewer inserted in the middle comes out clean. Remove from the oven and place on a wire rack to cool.
How to make the glaze:
Combine the sugar and lemon juice in a small bowl.
Prick the top of the cake with a wooden skewer about a dozen times. Pour the glaze over the loaf while it is still in the pan.
When it has cooled, remove it from the pan, slice, and serve.
Sharon’s Tips:
- If you use frozen blueberries, keep them frozen until you are ready to add them to the batter.
- A non-stick baking spray has flour in the spray and is not the same as a non-stick cooking spray. If you don’t have it, you can also use butter to grease the pan. After you have greased the pan, be sure to add a tablespoon of flour or granulated sugar and tilt the pan around until the bottom and sides are coated. Pour out and discard any excess flour or sugar before adding the batter.
- I like to use wooden skewers to test my cakes and bread to see if they are done. You can also use a sharp knife or ice pick.
- You can also use a pastry brush to add the lemon glaze.
- This blueberry loaf will keep covered on your kitchen counter for up to two days, the refrigerator for up to a week, or can be wrapped tightly and frozen for up to a month.
Related recipes:
Some other examples of quick bread recipes on my blog include Easy Southern Peach, Southern Style Apple, and Easy Southern Sweet Potato Bread with Pecans. Other examples are Southern Cheddar Biscuits and Easy Hoecakes, aka Fried Cornbread.
Here is a link to all of my bread recipes if you need more choices or menu ideas.
If you are a fan of blueberries as I am, you might also like these quick and easy recipes which feature them: Blueberry Delight, and Easy Buttermilk Banana Bread with Blueberries.
★ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
Thank you so much for visiting Grits and Pinecones!
📋 Recipe:
Ultimate Blueberry Bread with Lemon Glaze Recipe
Ingredients
Bread Ingredients:
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 teaspoon baking powder
- ½ teaspoon kosher salt
- 2 large eggs
- ½ cup milk
- 2 cups bread or all-purpose flour divided
- 1-½ cups fresh or frozen blueberries
Lemon Glaze Ingredients:
- ⅓ cup granulated sugar
- ¼ cup lemon juice
Instructions
- Bread Directions:
- Preheat the oven to 350 degrees F.
- Add the butter and sugar to a large bowl and beat with an electric mixer on high until the mixture is light and fluffy. Add the baking powder, salt, and eggs, mix to combine. Finally, add the milk and mix again.
- Then, add 1-¾ cups of flour to the batter and mix well.
- Add the remaining ¼ cup of flour to the blueberries in a small bowl and stir to combine. This keeps the blueberries from turning the batter blue and helps to keep them from sinking to the bottom.
- Add the flour-covered blueberries to the bread batter and gently fold them in with a spoon or rubber spatula.
- Spray a 9 x 5 loaf pan with a non-stick baking spray. Carefully pour the batter in and spread it out evenly.
- Bake for 60 minutes or until a wooden skewer inserted in the middle comes out clean. Remove from the oven and place on a wire rack to cool.
Lemon Glaze Directions:
- Combine the sugar and lemon juice in a small bowl.
- Prick the top of the cake with a wooden skewer about a dozen times. Pour the glaze over the loaf while it is still in the pan.
- When it has cooled, remove it from the pan, slice, and serve.
Notes
Nutrition
Special thanks to my sister Nancy for sharing this recipe with me so I could share it with you!
This reminds me of a lemon cake with a lemon glaze that my mom made when I was young. But this bread recipe with the blueberries looks absolutely SCRUMPTIOUS! I wish with all my heart I had a piece of it right now. I just may have to stop what I’m doing and make it. Thanks so much for sharing.