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Blueberry Bread with Lemon Glaze Recipe

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4 from 85 reviews

  • Author: Amina
  • Total Time: 2 hours 15 minutes
  • Yield: 6 servings

Description

This Blueberry Bread with Lemon Glaze is a delightful yeast-risen loaf bursting with fresh blueberries and zesty lemon flavor. The bread is soft and slightly sweet, layered with a luscious blueberry filling made from baked berries, butter, and lemon zest, and finished with a smooth lemon glaze drizzle. Perfect for breakfast, brunch, or a sweet snack, this bread combines the fresh tang of lemon with the natural sweetness of blueberries for a delicious homemade treat.

Ingredients

Dough

  • 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

Blueberry Filling

  • 2 cups fresh blueberries
  • ½ cup butter, melted
  • 1 tablespoon granulated sugar
  • 2 teaspoons lemon zest

Lemon Glaze

  • 1 ½ cups powdered sugar
  • 3 tablespoons milk
  • 1 teaspoon lemon zest

Instructions

  1. Mix Dry Ingredients: Place 1 cup of flour, sugar, yeast, and salt into the bowl of a stand mixer and whisk together to combine evenly.
  2. Warm Wet Ingredients and Combine: In a microwave-safe bowl, add butter, water, milk, and vanilla. Microwave for 30 seconds until the butter melts. Let it cool if too hot. Beat the warm mixture into the flour mixture on low until combined. Add the egg and beat again until fully incorporated.
  3. Add Remaining Flour and Knead: Add the remaining 1 ½ cups flour and beat until combined. Switch to the dough hook and mix on low speed until the dough is smooth and slightly sticky. Add more flour if too sticky. Form the dough into a ball, place it in a lightly oiled bowl, cover, and let it rise in a warm place until doubled, about 45 minutes to 1 hour.
  4. Deflate and Refrigerate Dough: Punch down the dough to remove air, then roll it into an 8 x 6 inch rectangle. Cover with plastic wrap and refrigerate for at least 1 hour or overnight for best flavor and texture.
  5. Prepare Loaf Pan: Spray a standard 8 x 4 inch loaf pan with nonstick spray and line it with parchment paper to prevent sticking.
  6. Roll and Layer Dough with Filling: Roll the dough into a 13 x 10 inch rectangle. Spread the prepared blueberry filling (see below) evenly over the dough, leaving a ½ inch border all around. Cut the dough into four 10 x 3 inch strips and stack them on top of each other carefully.
  7. Slice and Stack in Pan: Cut the stacked strips into 4 equal sections. Place and stack these sections into the prepared loaf pan from bottom to top. Cover with plastic wrap and allow the dough to rise again in a warm place for 30 to 60 minutes until doubled in size.
  8. Bake Bread: Preheat the oven to 350ºF (175ºC). Bake the uncovered loaf for 15 minutes. Then cover the loaf loosely with foil and bake for an additional 25-30 minutes until the bread is golden brown and cooked through. Remove from oven and let cool in the pan for 15 minutes.
  9. Make Blueberry Filling: While the dough is chilling or rising, preheat the oven to 400ºF (200ºC). Line a rimmed baking sheet with parchment paper. In a medium bowl, toss fresh blueberries with melted butter, sugar, and lemon zest until well coated. Spread on the baking sheet and bake for 5-10 minutes, until berries burst slightly but still hold shape. Remove and let cool completely before spreading on dough.
  10. Prepare Lemon Glaze: Combine powdered sugar and lemon zest in a small bowl. Gradually whisk in milk until the glaze is smooth and thin enough to drizzle over the baked bread.
  11. Glaze and Serve: Once the bread has cooled slightly and been removed from the pan, drizzle the lemon glaze evenly over the top. Allow the glaze to set before slicing and serving.

Notes

  • For best flavor, refrigerate the dough overnight after the first rise.
  • If the dough is too sticky to handle, add flour 1 tablespoon at a time.
  • Make sure the melted butter mixture is warm, not hot, before mixing with yeast and egg.
  • The blueberry filling can be made a day ahead and kept refrigerated.
  • Use fresh blueberries for optimal texture; frozen may become too mushy.
  • Cover the loaf with foil midway through baking to prevent over-browning.
  • The glaze can be adjusted in thickness by adding more or less milk.
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 45 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/blueberry-bread-with-lemon-glaze-recipe/