Glazed Blueberry Lemon Bread

Lemony buttermilk bread filled with fresh blueberries and drizzled with a lemon glaze. This glazed blueberry lemon bread is moist, delicious, and perfect in the morning with coffee or milk.

Glazed Blueberry Lemon Bread | Cooking with a Wallflower

It’s almost the weekend again!

I’m really excited. Usually, weekends are relatively low key for me. Mostly because after a long work week, I really just need time to wind down and do absolutely nothing.

This weekend, however, we have tickets to Eat Drink SF. There’s supposed to be over 35 restaurants, over 160 chefs, and over 70 purveyors.  Some of the restaurants present at the event are places that I’ve wanted to try for forever and haven’t had a chance to yet. So I really can’t wait! Have you ever been?

Glazed Blueberry Lemon Bread | Cooking with a Wallflower

But since there’s a few more days left of the week, I thought I would share with you a little midweek pick me up. Because I totally need it.

Loaf breads are one of my very favorites to bake. They’re easy to make and take little effort to clean up. And I’m all about easy and mess free.

Glazed Blueberry Lemon Bread | Cooking with a Wallflower

This blueberry lemon bread is delicious and so perfect for breakfast. I love having a big slice with tea. But I know my sisters like them with coffee, and my cousin loves it with milk.

The citrusy-ness from the lemon makes it the perfect morning pick me up. That lemon glaze takes it up a notch. And if you’re a fan of blueberries, this bread is filled with them in every single deliciously moist bite.

And since it’s a whole loaf of bread, you can totally share with your family, friends, and coworker too.

Glazed Blueberry Lemon Bread | Cooking with a Wallflower

Preheat the oven to 350F.

Lightly grease a 9×5 inch loaf pan with nonstick cooking spray or olive oil. Set aside for now.

In a large bowl, mix together flour and baking powder.

Glazed Blueberry Lemon Bread | Cooking with a Wallflower

In a separate medium sized bowl, mix together two large beaten eggs, granulated sugar, brown sugar, lemon juice, and lemon zest. Once these ingredients are well incorporated, whisk in the buttermilk and vegetable oil.

Pour the wet ingredients into the dry ingredients. You want to combine the ingredients until they are just incorporated. Try not to over mix otherwise the bread will not be soft and moist.

Glazed Blueberry Lemon Bread | Cooking with a Wallflower

Gently fold in the blueberries into the batter. You don’t want to overmix.

Pour the batter into the loaf pan.

Glazed Blueberry Lemon Bread | Cooking with a Wallflower

Bake the bread in the oven at 350F for about 50-55 minutes until the bread is brown. Insert a toothpick into the bread. If the toothpick comes out relatively clean, the bread is done.

Allow the bread to cool for several minutes before slicing into it.

Glazed Blueberry Lemon Bread | Cooking with a Wallflower

To make the lemon glaze, mix together the powdered sugar and lemon juice. Drizzle the lemon glaze over the bread.

Serve this Glazed Blueberry Lemon Bread warm.

Enjoy!

Glazed Blueberry Lemon Bread | Cooking with a Wallflower

Glazed Blueberry Lemon Bread | Cooking with a Wallflower

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Glazed Blueberry Lemon Bread
 
Prep time
Cook time
Total time
 
Lemony buttermilk bread filled with fresh blueberries and drizzled with a lemon glaze. This glazed blueberry lemon bread is moist, delicious, and perfect in the morning with coffee or milk.
Author:
Recipe type: Breakfast
Serves: 8-10 slices
Ingredients
Blueberry Lemon Bread
  • 1 ¾ cup all purpose flour
  • 2 teaspoons baking powder
  • 2 large eggs, beaten
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • ½ cup vegetable oil
  • ½ cup buttermilk
  • 1 cup blueberries
Lemon Glaze
  • 4 tablespoons powdered sugar
  • 1 tablespoon lemon juice
Directions:
  1. Preheat the oven to 350F.
  2. Lightly grease a 9x5 inch loaf pan with nonstick cooking spray or olive oil. Set aside for now.
  3. In a large bowl, mix together flour and baking powder.
  4. In a separate medium sized bowl, mix together two large beaten eggs, granulated sugar, brown sugar, lemon juice, and lemon zest. Once these ingredients are well incorporated, whisk in the buttermilk and vegetable oil.
  5. Pour the wet ingredients into the dry ingredients. You want to combine the ingredients until they are just incorporated. Try not to over mix otherwise the bread will not be soft and moist.
  6. Gently fold in the blueberries.
  7. Pour the batter into the loaf pan.
  8. Bake the bread in the oven at 350F for about 50-55 minutes until the bread is brown. Insert a toothpick into the bread. If the toothpick comes out relatively clean, the bread is done.
  9. Allow the bread to cool for several minutes before slicing into it.
  10. To make the lemon glaze, mix together the powdered sugar and lemon juice.
  11. Serve the bread warm with a drizzle of the lemon glaze.

 

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