blueberry lemon bread

This delicious blueberry lemon bread with lemon glaze is a perfect breakfast, brunch, snack.&nbsp; Simple recipe, beautiful cake, what more can you ask for?!&nbsp; &nbsp;Lemon zest, freshly squeezed lemon juice, blueberries, vanilla - so many Summer flavors!&nbsp;

Blueberry vanilla bread with lemon glaze

butter (melted)

white sugar

eggs

vanilla extract

all-purpose flour

baking powder

salt

milk

lemon zest (grated)

blueberries (fresh or frozen)

lemon juice (freshly squeezed)

sugar

Preheat oven to 350 degrees F (175 degrees C).

Butter an 8x4 inch loaf pan, line the bottom and two sides of the pan with the parchment paper.

In a mixing bowl, beat together butter, 1 cup sugar, eggs, and vanilla extract.

In a separate bowl, combine flour, baking powder and salt; stir into egg mixture alternately with milk.

In the same bowl where you combined flour, add blueberries and toss them in 2 tablespoons of flour.  This will help prevent blueberries from sinking.

Fold in lemon zest, and blueberries into the batter. Do it carefully and fast. Pour the lemon bread batter into prepared pan.

Bake in preheated oven for about 50-60 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 40 minutes on a wire rack.  Release the bread from the pan.

Combine freshly squeezed lemon juice and 1/2 cup powdered sugar in a small bowl and beat, using electrical mixer, until smooth glaze forms .&nbsp;

Drizzle the top of the blueberry lemon bread (after it's been completely cooled) with the glaze. Some of the glaze will go down the sides of the bread.

Lemon glaze:

This Lemon Blueberry Bread is super moist, easy to make, and topped with a delicious lemon glaze. Perfect for breakfast or dessert!

Blueberry Lemon Bread with Lemon Glaze

(250 grams) all-purpose flour

(120 ml) oil ((coconut, vegetable, or canola))

(200 grams) granulated sugar

(230 grams) sour cream ((or plain Greek yogurt))

(30 ml) fresh lemon juice

lemon

(150 grams) blueberries + 2 teaspoons all-purpose flour

(120 grams) confectioners sugar

Preheat oven to 350ºF. Spray a 9x5-inch loaf pan with nonstick cooking spray and set aside.

In a large bowl, whisk together the flour, baking powder, and salt. Set aside.

In a separate bowl, mix together the oil, sugar, sour cream, eggs, lemon juice, lemon zest, and vanilla extract until fully combined. Add the dry ingredients to the wet ingredients and mix until just combined.

In a separate bowl, toss the blueberries with the 2 teaspoons of flour. Then, fold the blueberries into the batter.

Pour the batter into the prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. If needed, cover loosely with foil for the last 10-15 minutes of baking to prevent excess browning.

Remove from the oven and allow to cool for about 20 minutes in the loaf pan. Carefully remove from the loaf pan and transfer to a wire rack to cool completely.

Once the bread has cooled, whisk together the confectioners&#039; sugar and lemon juice. Start with 2 tablespoons of lemon juice and whisk well. If your mixture is too thick, slowly add up to one more tablespoon of lemon juice. You want the glaze to be thin enough to drizzle, but thick enough to set up on the bread. If the glaze is too thin, add more powdered sugar as needed.

Using a spoon, drizzle the glaze on top of the bread and spread it around. The glaze should harden up a little more after about 15-20 minutes.

To make the glaze:

This grain-free blueberry almond flour bread has the perfect touch of lemon. It&#039;s naturally sweetened and drizzled with a powdered coconut sugar glaze. This bread is a must.

Almond Flour Bread with Blueberry and Lemon

almond flour

coconut flour

ground flaxseed ((also called flaxseed meal))

baking soda

non-dairy milk ((cow's milk works too))

coconut oil

maple syrup

lemon juice

blueberries

coconut sugar

water ((or lemon juice))

Preheat oven to 350.

Lightly grease an 8x4 loaf pan. Then line the bottom and short sides of pan with parchment paper (this will make it easy to remove the bread when done).

In a large mixing bowl, combine the almond flour, coconut flour, flaxseed, baking soda, and salt. Make a well in the center of the dry ingredients and add in the remaining ingredients, with the exception of the blueberries.

After the dry and wet ingredients are mixed, fold in the blueberries.

Pour the batter into the prepared loaf pan. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Tent the bread with some tin foil about 35 minutes into baking to prevent top from burning.

Remove bread from oven and allow to cool for about 15-20 minutes. Using the parchment paper, remove bread from pan. Place on a cooling rack or plate. Allow to fully cool before adding the glaze and slicing.

Instructions for the Bread

Add the powdered coconut sugar to a small bowl. Start by adding 1 tsp. water (or lemon juice) and whisk well. Most likely it will be too thick, so continue to slowly add water/lemon juice while whisking. You want the glaze to be thin enough to drizzle, but not too thin that it will soak into the bread.

Drizzle finished glaze on top of bread before slicing.

Slice and enjoy!

To Make the Glaze

The next time you're craving something sweet and fruity, make this stunning lemon blueberry bread recipe. It's tender, tasty, and a cinch to whip up.

Best Lemon Blueberry Bread Recipe

butter, cooled

walnuts (optional)

Preheat the oven to 350°F (175°C) and lightly grease an 8x4-inch loaf pan.

Add the melted butter, white sugar, eggs, and lemon juice to a large bowl. Whisk by hand or with an electric mixer on low until smooth.

Stir the flour, salt, and baking powder in a separate bowl until well blended.

Add 1/3 of the flour to the egg mixture and stir gently until mostly combined.

Add 1/2 of the milk and stir again until mostly combined.

Repeat with 1/3 of the flour followed by the rest of the milk, whisking by hand or with an electric mixer on low. Stop mixing when no streaks of flour are visible.

Toss the blueberries, lemon zest, and chopped walnuts (if using) in the last 1/3 of the flour, then gently stir it into the batter.

Pour the batter into the loaf pan and bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.

Cool in the tin for 10 minutes while you make the lemon glaze.

Mix 1/2 cup of powdered sugar with 2 tablespoons of fresh lemon juice. Mix until smooth.

Add more powdered sugar as needed until it's thick but pourable.

Take the bread out of the pan and pour over the glaze.

Leave the bread to cool completely, then serve and enjoy.

This blueberry lemon loaf is busting with berries and bright lemon flavor! Enjoy it plain for breakfast with a cup of coffee or tea, or top it with the simple lemon glaze for a sweeter treat.

Lemon Blueberry Bread

sea salt

cane sugar

lemon zest

milk Greek yogurt

extra-virgin olive oil (plus more for the pan)

blueberries (fresh

Lemon glaze (optional, for serving)

Preheat the oven to 350°F and grease an 8x4 or 9x5-inch loaf pan.

In a medium bowl, whisk together the flour, baking powder, and salt.

In a large bowl, place the cane sugar and lemon zest. Use your fingers to work the zest into the sugar until well combined. This helps the zest release its fragrant oils. Add the yogurt, olive oil, eggs, and vanilla and whisk to combine.

Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the blueberries. The batter will be thick.

Pour the batter into the prepared pan and use a spatula to smooth the top. Bake for 40 to 50 minutes, or until a toothpick inserted comes out clean.

Let cool completely before removing from the pan. If desired, drizzle with lemon glaze before slicing and serving.

This Blueberry Lemon Bread is super moist and scrumptious and a perfect way to satisfy your sweet tooth.

Blueberry Lemon Bread

coconut oil (melted)

raw honey

confectioners sugar

Preheat oven to 350 degrees F.

Grease a loaf pan and place a piece of parchment paper on the bottom of pan.

Combine almond flour, coconut flour, baking soda, and salt in a large bowl.

In a separate bowl, whisk together eggs, coconut oil, honey/maple syrup, and lemon juice until combined.

Add wet ingredients to the dry and mix just until blended well.

Spread one third of the batter into the bottom of pan.

Sprinkle 1/3 of the blueberries on top.

Repeat with another third of the batter and third of the blueberries.

Repeat one more time with the remaining batter and berries.

Bake 32-37 minutes, until toothpick inserted into center comes out clean.

Cover with foil if the top begins to brown too much.

Remove from oven and allow to cool before removing it from the pan..

In a small bowl, add the confectioners sugar and milk and whisk until there are no lumps.

Then drizzle the glaze over top of the entire cake.

Make the glaze

I am going to try this but instead of glaze with milk I would use lemon juice. We used to love a cake made with lemon cake mix then the glaze was made with powdered sugar and lemon juice. We called it astronaut cake bc it looked like the surface if the moon . Mom poked holes in the cake and then drizzled the glaze over the 9x13 cake.

I made these today! I couldn’t find my bread pan, so I baked them in my brownie pan. They are soooo good!

Second time ever making this tonight. I really enjoyed it the first time. But this time I added more juice &amp; zested the lemon. However, I cant seem to stop it from collapsing!! Its driving me nuts! Any tips on how to prevent this?! 
Thanks!

This was AMAZING!! I have IBS and struggle to find yummy desserts and treats I can eat and this was perfect. My entire family ate it all too and can’t stop talking about it. Highly recommend. The only thing I changed was a little more lemon!

Just made this yummy recipe into muffins and baked them for 20 mins. They turned out beautifully. I doubled the blueberries which resulted in a blue muffin, but it tasted wonderful. Very moist. Oh and I added a little lemon zest. 
Thank you for a great recipe.

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