Description
This Blueberry Vanilla Bread with Lemon Glaze is a moist and tender loaf bursting with fresh blueberries and infused with vanilla flavor. The zesty lemon glaze adds a bright, tangy finish that complements the sweet bread perfectly, making it an ideal treat for breakfast, brunch, or dessert.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon all-purpose flour (for tossing blueberries)
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup whole milk
Fruit
- 1 1/2 cups fresh blueberries (or frozen, do not thaw)
Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to ensure easy removal after baking.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Prepare the Blueberries: In a small bowl, toss the fresh blueberries with 1 tablespoon of flour. This coating helps prevent the blueberries from sinking to the bottom of the bread while baking. Set aside.
- Cream the Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, approximately 3 to 4 minutes. This step creates the ideal texture for your bread.
- Add the Eggs and Vanilla: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Then stir in the vanilla extract thoroughly.
- Combine Wet and Dry Ingredients: With your mixer on low speed, alternately add the dry ingredients and sour cream (or Greek yogurt) to the butter mixture, starting and ending with the dry ingredients. Next, add the whole milk and mix just until combined to avoid overmixing.
- Fold in the Blueberries: Gently fold the floured blueberries into the batter using a spatula, taking care not to overwork the batter, which could break the blueberries and make the bread dense.
- Bake the Bread: Pour the batter evenly into the prepared loaf pan. Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top starts to brown too quickly, tent the bread loosely with aluminum foil and continue baking until done.
- Cool the Bread: Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before glazing.
- Make the Lemon Glaze: In a small bowl, whisk together the powdered sugar, fresh lemon juice, and lemon zest (if using) until smooth. Adjust the consistency by adding additional lemon juice, one teaspoon at a time, if needed.
- Glaze the Bread: Once the bread has cooled completely, drizzle the lemon glaze over the top. Allow the glaze to set for a few minutes before slicing and serving for the best presentation and flavor.
Notes
- Use fresh or frozen blueberries—if using frozen, do not thaw to prevent the batter from turning purple.
- For a richer flavor, substitute sour cream with Greek yogurt.
- Make sure not to overmix the batter to keep the bread tender and light.
- The lemon zest in the glaze is optional but highly recommended for extra bright citrus flavor.
- Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
