There’s something magical about the combination of juicy blueberries, warm vanilla, and a bright lemon glaze. This Blueberry Vanilla Bread is soft, moist, and bursting with fresh flavors that make every bite irresistible. Whether you enjoy it as a breakfast treat, an afternoon snack, or a sweet dessert, trust me—this one’s a keeper! Plus, that tangy lemon glaze? It takes this bread to the next level.
Why You’ll Love Blueberry Vanilla Bread with Lemon Glaze
This recipe isn’t just about baking a loaf—it’s about filling your home with the sweet aroma of vanilla and fresh blueberries, then drizzling on a lemon glaze that adds the perfect citrusy zing. Here’s why you’ll love it:
Versatile: Perfect for breakfast, brunch, or a sweet snack with coffee.
Budget-Friendly: Uses simple ingredients you probably already have in your kitchen.
Quick and Easy: No complicated steps—just mix, bake, and drizzle!
Customizable: Swap blueberries for raspberries, add nuts, or even try a cream cheese swirl.
Crowd-Pleasing: Everyone loves a good slice of moist, flavorful bread!
Ingredients
Ingredients in Blueberry Vanilla Bread with Lemon Glaze
This dreamy loaf comes together with simple pantry staples:
Flour: The base that gives the bread structure and softness.
Sugar: Sweetens the loaf just the right amount.
Eggs: Helps bind everything together for a tender crumb.
Butter: Adds richness and moisture.
Milk: Keeps the bread soft and fluffy.
Vanilla Extract: Infuses the loaf with warm, cozy vanilla flavor.
Blueberries: The star ingredient! Juicy, fresh (or frozen) blueberries add bursts of sweetness.
Baking Powder: Gives the bread a light, fluffy texture.
Lemon Zest: A little hint of citrus brightens up the whole loaf.
Lemon Juice & Powdered Sugar: The perfect duo for a tangy, sweet glaze.
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Oven
Preheat your oven to 350°F. Grease a loaf pan or line it with parchment paper to prevent sticking.
Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and lemon zest.
Combine the Wet Ingredients
In another bowl, whisk together the melted butter, eggs, milk, and vanilla extract.
Fold in the Blueberries
Gently fold the wet ingredients into the dry mixture, then carefully stir in the blueberries. Be gentle to avoid smashing them!
Bake the Bread
Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Make the Lemon Glaze
While the bread cools, whisk together powdered sugar and lemon juice until smooth. Adjust consistency by adding more sugar or juice as needed.
Drizzle and Serve
Once the bread is fully cooled, drizzle the lemon glaze over the top. Slice and enjoy!
Nutrition Facts
Servings: 8
Calories per serving: 280 kcal
Notes:
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
How to Serve Blueberry Vanilla Bread with Lemon Glaze
This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
- With a cup of coffee or tea for a cozy breakfast or snack.
- Toasted with a little butter for extra indulgence.
- With fresh whipped cream for a dessert-style treat.
- Paired with yogurt and honey for a balanced breakfast.
- With extra berries on top for a burst of fresh flavor.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
- Toss blueberries in flour before adding them to the batter to prevent sinking.
- Let the bread cool completely before glazing to avoid melting the icing.
- Use fresh or frozen blueberries—just don’t thaw frozen ones before mixing.
- For a stronger lemon flavor, add extra zest to the batter.
- Store leftovers in an airtight container at room temperature for up to 3 days.
FAQ’s
1. Can I use frozen blueberries?
Yes! No need to thaw them—just toss them in a little flour before adding them to the batter.
2. Can I make this bread gluten-free?
Absolutely! Just swap the flour for a gluten-free baking blend.
3. How do I store this bread?
Keep it in an airtight container at room temperature for up to 3 days, or refrigerate for a longer shelf life.
4. Can I freeze this bread?
Yes! Wrap it tightly in plastic wrap and freeze for up to 3 months.
5. How do I reheat it?
Pop a slice in the microwave for 10-15 seconds or toast it for a slightly crispy edge.
6. What if I don’t have fresh lemons?
Bottled lemon juice works in a pinch, but fresh lemons give the best flavor.
7. Can I add nuts or chocolate chips?
Yes! Chopped walnuts, pecans, or white chocolate chips make great add-ins.
8. What’s the best way to prevent blueberries from sinking?
Toss them in a little flour before adding them to the batter.
9. Can I make muffins instead of a loaf?
Definitely! Just divide the batter into muffin tins and bake for about 18-20 minutes.
10. How do I make the glaze thicker?
Add more powdered sugar until it reaches the consistency you like.
Conclusion
Blueberry Vanilla Bread with Lemon Glaze is a sweet, moist, and flavor-packed treat that’s perfect for any occasion. Whether you’re baking it for breakfast, brunch, or dessert, it’s guaranteed to impress. Give it a try, and let the zesty lemon glaze and juicy blueberries brighten up your day!
Print
Blueberry Vanilla Bread with Lemon Glaze
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (8-10 slices)
- Category: Bread, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Blueberry Vanilla Bread is soft, moist, and bursting with juicy blueberries. Infused with vanilla and topped with a tangy lemon glaze, it’s the perfect treat for breakfast, dessert, or an afternoon snack.
Ingredients
**For the Bread:**
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup buttermilk
– 1 1/2 cups fresh or frozen blueberries (tossed in 1 tablespoon flour)
**For the Lemon Glaze:**
– 1 cup powdered sugar
– 2 tablespoons fresh lemon juice
– 1 teaspoon lemon zest
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, beat butter and sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk. Mix until just combined.
6. Gently fold in the blueberries (tossed in flour to prevent sinking).
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
9. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. To make the glaze, whisk together powdered sugar, lemon juice, and lemon zest.
11. Drizzle the glaze over the cooled bread before serving. Enjoy!
Notes
– If using frozen blueberries, do not thaw before adding to the batter.
– Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
– For extra lemon flavor, add 1/2 teaspoon lemon extract to the batter.
– Substitute buttermilk with a mix of 1/2 cup milk and 1/2 tablespoon lemon juice (let sit for 5 minutes).
Nutrition
- Serving Size: 1 slice
- Calories: 220 kcal
- Sugar: 18g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg