Fall is just around the corner, but many of the summer berries are still available to enjoy. If you’re a fan of blueberries, you’ll want to try this Lemon Blueberry Bread with Lemon Glaze. Blueberries and lemons just seem to be made for each other.
This quick bread is easy to make and full of delicious flavor. It can double as a breakfast choice, with coffee or tea, or as a tasty dessert. It freezes well and is scrumptious served warm or at room temperature.
I used gluten free flour to make this bread, but you could always use regular flour. If you use regular flour, reduce the baking soda to 1 teaspoon and omit the xanthan gum.
I strongly recommend you use fresh blueberries and fresh lemon juice to get the most out of this flavor combination. There are some recipes where bottled lemon juice is a good substitute, but in this case, using real lemons is definitely worth the effort.
If you’ve mixed up muffins or quick breads before, you’ll notice this recipe follows a similar method. And the glaze couldn’t be easier to make.
You’ll want to allow the bread to cool completely before adding the glaze. If you add it too soon, you’ll end up with most of the glaze sliding right off the bread.
This bread is moist, tender, and full of flavor all by itself, but add the glaze and it’s irresistible.
Pick up some fresh blueberries before the season is over and give this Lemon Blueberry Bread with Lemon Glaze a try. I’d love to hear what you think. Happy baking!!
If you like this recipe, follow my Gluten Free Breads and Muffins board on Pinterest.
This quick bread is full of flavor and the perfect combination of lemon and blueberries.
- 1/2 cup butter softened
- 1 cup sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 cup sour cream
- 1 large lemon grated and juiced (reserve 2 teaspoons of juice for glaze)
- 2 cups gluten-free flour
- 1/2 teaspoon xanthan gum
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 cup fresh blueberries
- 1 cup powdered sugar
- 2 teaspoons milk
- 2 teaspoons fresh lemon juice
Preheat oven to 350 degrees.
Using cooking spray or shortening, grease the bottom of a 9"x5" loaf pan.
Beat the butter and sugar in a mixing bowl with an electric mixer until combined.
Stir in the eggs, sour cream, vanilla, lemon zest and lemon juice.
Add the gluten-free flour, xanthan gum, baking soda and baking powder and mix well.
Add 3/4 cup of the blueberries to the batter and gently fold in.
Spread the batter in the prepared pan and scatter the remaining blueberries on the top.
Bake for 60 minutes or until a wooden pick inserted in the center comes out clean.
Cool the bread in the pan for about 10 minutes before removing it from the pan.
Cool the bread completely on a wire rack.
To make the glaze, mix the powdered sugar, milk, and reserved lemon juice in a small bowl.
Spread the glaze over the bread. Allow the glaze to set before cutting the bread.
Recipe slightly adapted from Betty Crocker