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A slice of Moist Glazed Lemon Blueberry Bread sits on a plate, showcasing its golden crumb studded with blueberries and topped with a shiny lemon glaze.

Ultimate Moist Glazed Lemon Blueberry Bread

This is the definitive recipe for a supremely moist and tender lemon blueberry bread, engineered to prevent common pitfalls like sinking berries and a dense crumb. Key techniques include coating blueberries in flour, creating a fragrant lemon sugar, and using yogurt for the perfect texture. It's finished with a sweet-tart lemon glaze for an irresistible treat.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • Zest of 2 large lemons
  • 2 large eggs, at room temperature
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • For the Lemon Glaze: 1 cup 120g
  • 2-3 tablespoons fresh lemon juice
  • 1/2 teaspoon pure vanilla extract or additional lemon zest optional

Equipment

  • 9x5 inch loaf pan
  • Parchment paper
  • Large mixing bowl
  • Medium mixing bowl
  • Small bowl
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Zester or microplane
  • Citrus juicer
  • Wire cooling rack
  • Toothpick or cake tester

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line with parchment paper, leaving an overhang on the long sides for easy removal.
  2. In a medium bowl, whisk together 2 cups of flour (reserving 1 tablespoon), baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, combine granulated sugar and lemon zest. Use your fingertips to rub them together for about one minute to create a fragrant lemon sugar.
  4. Add the melted butter to the lemon sugar and whisk vigorously for 30 seconds. Add eggs one at a time, whisking well after each until smooth and slightly thickened.
  5. Whisk in the yogurt, 2 tablespoons of lemon juice, and vanilla extract. The mixture may look slightly curdled; this is normal.
  6. Add the dry flour mixture to the wet ingredients. Using a rubber spatula, fold gently until just combined and no dry pockets remain. Do not overmix.
  7. In a small bowl, toss the blueberries with the reserved 1 tablespoon of flour until lightly coated. Gently fold 1 cup of the floured berries into the batter.
  8. Pour the batter into the prepared loaf pan and smooth the top. Scatter the remaining 1/2 cup of berries over the surface, pressing them in lightly.
  9. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs (but no wet batter).
  10. Cool the bread in the pan on a wire rack for 20 minutes. Then, use the parchment overhang to lift it out and transfer it directly to the rack to cool completely.
  11. For the glaze: Whisk the sifted confectioners' sugar with 2 tablespoons of lemon juice and vanilla (if using) until smooth and pourable. Add the final tablespoon of juice only if needed for consistency.
  12. Drizzle the glaze over the completely cooled loaf. Let set for at least 30 minutes before slicing.

Notes

For best results, ensure all dairy ingredients (eggs, yogurt) are at room temperature. Coating the blueberries in flour is crucial to prevent them from sinking. Do not overmix the batter after adding the dry ingredients to avoid a tough texture. The bread can be stored in an airtight container at room temperature for up to 3 days or frozen (unglazed) for up to 3 months. For a variation, try using buttermilk instead of yogurt for a tangier flavor, though the crumb may be slightly more delicate.