Blueberry Quick Bread with Lemon Glaze

Overview

Blueberry Quick Bread with Lemon Glaze is a sweet, moist loaf bursting with juicy blueberries and topped with a tangy lemon glaze. It's perfect for breakfast, brunch, or a snack, and comes together quickly without yeast.

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup sugar
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1/2 cup milk or buttermilk
• 1 tsp vanilla extract
• 1 1/2 cups fresh or frozen blueberries
• Zest of 1 lemon

Lemon Glaze: 1 cup powdered sugar, 2–3 tbsp lemon juice

Instructions

1. Preheat oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
2. In a bowl, whisk flour, baking powder, baking soda, and salt.
3. In another bowl, mix sugar, melted butter, eggs, milk, and vanilla until combined.
4. Fold dry ingredients into wet ingredients until just combined; do not overmix.
5. Gently fold in blueberries and lemon zest.
6. Pour batter into the prepared pan and smooth the top.
7. Bake 50–60 minutes, until a toothpick inserted in the center comes out clean.
8. Cool 10 minutes in pan, then transfer to a wire rack.
9. For glaze, whisk powdered sugar with lemon juice and drizzle over cooled bread.

Tips

• Use fresh blueberries for best flavor; frozen are fine but do not thaw before mixing.
• Lightly coat blueberries with flour to prevent sinking.
• Do not overmix to keep the bread tender.
• Adjust lemon glaze consistency by adding more or less juice.