Name: Blueberry Bread with Lemon Glaze Recipe
Prep time: 1 h 30 min
Cook time: 45 min
Total time: 2 h 15 min
Cuisine: American
Ingredients: 2 ½ cups all-purpose flour; 3 tablespoons granulated sugar; 1 ½ teaspoons instant yeast; 1 ¼ teaspoons salt; ¼ cup butter, softened; ¼ cup water; ¼ cup whole milk; ½ teaspoon vanilla extract; 1 large egg, room temperature; 2 cups fresh blueberries; ½ cup butter, melted; 1 tablespoon granulated sugar; 2 teaspoons lemon zest; 1 ½ cups powdered sugar; 3 tablespoons milk; 1 teaspoon lemon zest

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If you are looking for a delightful twist to your breakfast or snack time, this Blueberry Bread with Lemon Glaze Recipe is an absolute must-try. It combines the natural sweetness of fresh blueberries with a bright, tangy lemon glaze, resulting in a moist, fragrant bread that feels like a warm hug in every bite. Whether you’re baking for friends or indulging yourself, this bread offers a gorgeous balance of flavors and textures that will quickly make it a beloved staple.

Ingredients You’ll Need

A loaf of sliced blueberry swirl bread sits on a wooden cutting board, showing multiple layers of soft, light golden dough mixed with dark purple blueberry filling swirled inside. The loaf is topped with thin streams of white icing that drip down its sides onto the board. The background has a white marbled texture with a red-and-white striped cloth underneath the board, and a white bowl filled with fresh blueberries is placed in the upper right corner. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Blueberry Bread with Lemon Glaze Recipe lies in its simple, wholesome ingredients. Each one is carefully selected to add unique flavor, moisture, or structure to the bread, ensuring a perfect loaf that’s both comforting and fresh.

Flour (2 ½ cups): The foundation of the bread, providing structure and chewiness.
Sugar (3 tablespoons): Adds just enough sweetness to balance the tartness of blueberries and lemon.
Instant yeast (1 ½ teaspoons): A quick-acting agent that helps the bread rise to soft, airy perfection.
Salt (1 ¼ teaspoons): Enhances the overall flavor and balances the sweetness.
Butter, softened (¼ cup): Adds moisture and richness to the dough for a tender crumb.
Water (¼ cup): Hydrates the dough and activates the yeast.
Whole milk (¼ cup): Contributes to a softer texture and adds a subtle richness.
Vanilla (½ teaspoon): Provides a warm, sweet aroma complementing the blueberries.
Egg (1, room temp): Binds ingredients together and gives the bread a golden color.
Fresh blueberries (2 cups): The star ingredient adding bursts of juicy sweetness and vibrant color.
Butter, melted (½ cup) for blueberry filling: Coats the berries to create a luscious filling.
Sugar (1 tablespoon) for filling: Sweetens and caramelizes the blueberries when baked.
Lemon zest (2 teaspoons) for filling: Introduces a fresh, zesty note that brightens the filling.
Powdered sugar (1 ½ cups): Forms the base of the lemon glaze with a smooth, sweet finish.
Milk (3 tablespoons) for glaze: Thins the powdered sugar to a pourable consistency.
Lemon zest (1 teaspoon) for glaze: Infuses the glaze with a fresh citrus aroma, tying the whole recipe together.

How to Make Blueberry Bread with Lemon Glaze Recipe

Step 1: Combine the Dry Ingredients

Start by whisking together 1 cup of flour, sugar, yeast, and salt in the bowl of your stand mixer. This step ensures the ingredients are evenly mixed and prepares the base of your dough, giving it a consistent texture and flavor right from the start.

Step 2: Warm the Wet Ingredients

In a microwave-safe bowl, combine the softened butter, water, whole milk, and vanilla. Heat for just 30 seconds until the butter melts, careful to keep the mixture warm not hot. Adding these warm ingredients helps activate the yeast gently, encouraging the dough to rise beautifully.

Step 3: Mix and Knead the Dough

Add the warm liquid mixture to the dry ingredients and beat on low until combined. Then, add the egg and continue beating until smooth. Gradually add the remaining 1 ½ cups of flour, switching to the dough hook attachment to knead on low until a slightly sticky, smooth dough forms. If necessary, add a bit more flour until it’s workable but still soft.

Step 4: First Rise

Shape the dough into a ball and place it in a lightly oiled bowl, covering it with a cloth or plastic wrap. Put it in a warm area to double in size, which usually takes about 45 minutes to an hour. This rising phase develops flavor and gives the bread its airy texture.

Step 5: Chill the Dough

Punch down the dough to release trapped air, then roll it into an 8 x 6 inch rectangle. Cover with plastic wrap and refrigerate for at least an hour, or even overnight. Chilling firms the dough, making it easier to work with and enhancing the layers when assembled.

Step 6: Prepare Loaf Pan and Roll Out Dough

Spray an 8 x 4 inch loaf pan and line with parchment paper for easy removal. Roll out the chilled dough to a larger 13 x 10 inch rectangle, providing a generous base for your luscious blueberry filling.

Step 7: Make the Blueberry Filling

In a bowl, toss the fresh blueberries with melted butter, sugar, and lemon zest until evenly coated. Spread this fruity mixture over the rolled dough, leaving a half-inch border, then bake the blueberries briefly at 400º on a parchment-lined baking sheet until they start to burst — this step intensifies their flavor while keeping them whole for a juicy texture.

Step 8: Assemble the Loaves

Cut the dough into four 10 x 3 inch strips. Stack the strips on top of each other, then cut these stacks into four equal sections. Layer the sections inside your loaf pan starting from the bottom up. Cover with plastic wrap and let rise again in a warm spot for 30 minutes to an hour until doubled.

Step 9: Bake the Bread

Preheat your oven to 350º. Bake the loaf uncovered for 15 minutes to develop a golden crust, then cover loosely with foil for another 25 to 30 minutes to ensure the bread cooks evenly without burning. Once baked, let it cool in the pan for 15 minutes before removing it.

Step 10: Prepare the Lemon Glaze

Mix powdered sugar and lemon zest in a bowl. Whisk in milk gradually until the glaze is smooth and thin enough to drizzle over the warm bread. This zesty topping adds a beautiful finishing touch that perfectly complements the sweet blueberries in the bread.

How to Serve Blueberry Bread with Lemon Glaze Recipe

A loaf with about 10 thick, folded bread layers baked in a dark gray pan lined with parchment paper, with each layer showing a mix of golden-brown dough and deep purple berry filling oozing out unevenly, all placed on a black wire cooling rack over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For a stunning presentation, sprinkle extra lemon zest or a light dusting of powdered sugar over the glazed bread. Fresh lemon slices or a handful of blueberries on the side can also add a fresh and inviting pop of color and flavor.

Side Dishes

This bread pairs wonderfully with a simple spread of cream cheese or a scoop of vanilla yogurt for a balanced breakfast or snack. For a cozy afternoon treat, a cup of hot tea or coffee perfectly complements the bread’s bright, sweet flavors.

Creative Ways to Present

Try slicing the bread and serving it toasted with a smear of honey butter or almond butter for extra richness. You could also cut it into small squares and arrange it on a brunch platter alongside fresh fruit and pastries for an impressive but easy spread.

Make Ahead and Storage

Storing Leftovers

Wrap the Blueberry Bread with Lemon Glaze Recipe tightly in plastic wrap or store it in an airtight container at room temperature for up to two days to keep it soft and delicious. Refrigeration is not necessary unless your kitchen is very warm.

Freezing

You can freeze this bread by wrapping it securely in plastic wrap and then in aluminum foil to protect it from freezer burn. For best taste and texture, consume within two months. Thaw overnight in the refrigerator before serving.

Reheating

Warm slices gently in a toaster or oven at 300º for about 5-7 minutes to revive the bread’s softness and refresh the lemon glaze’s flavor, making it taste freshly-baked all over again.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries can work well in this recipe. Just make sure to thaw and drain them first to avoid excess moisture that might affect the dough texture.

Is it ok to substitute milk with a dairy alternative?

Absolutely! Almond milk, oat milk, or any other mild dairy-free milk can replace whole milk without compromising the flavor or texture.

How long will this bread keep fresh?

Stored properly at room temperature, the blueberry bread stays fresh and tasty for two days. Beyond that, refrigeration or freezing is recommended to maintain quality.

Can I make the lemon glaze thicker or thinner?

Yes, simply adjust the amount of milk to reach your preferred consistency. Add a little milk to thin or more powdered sugar to thicken the glaze.

What if I don’t have a stand mixer?

No problem! You can mix and knead the dough by hand. It will take a bit more elbow grease, but the results are just as rewarding.

Final Thoughts

This Blueberry Bread with Lemon Glaze Recipe has quickly become one of my favorite baked treats to share with friends and family. Its mix of fresh blueberries and bright lemon glaze turns a humble loaf into something truly special. I encourage you to give it a try—it’s a delightful baking project that rewards you with irresistible flavor and a touch of homemade magic.