Blueberry Vanilla Bread with Lemon Glaze Recipe
Imagine the juiciest blueberries mingling with fragrant vanilla and bright, tangy lemon, all wrapped up in the perfect, golden loaf. This Blueberry Vanilla Bread with Lemon Glaze is a total crowd-pleaser, whether you’re serving it for breakfast, an afternoon treat, or a sunny brunch with friends. The soft crumb, zesty glaze, and bursts of berry goodness make every bite memorable. Get ready to fall in love with a recipe that not only fills your kitchen with the warmest aromas but also brings joy with each delicious slice.
Ingredients You’ll Need
This recipe for Blueberry Vanilla Bread with Lemon Glaze is built from familiar, easy-to-find ingredients, but each has a special role in ensuring that irresistible moistness, flavor, and color. Don’t underestimate the impact of these basics coming together — it’s baking magic!
- All-purpose flour: Creates the foundation and structure for the bread, giving it that lovely crumb.
- Baking powder: Helps the bread rise beautifully, so it’s light and fluffy rather than dense.
- Baking soda: Adds extra lift and balances the acidity in the sour cream and blueberries.
- Salt: Enhances all the flavors, making everything taste more vibrant.
- Unsalted butter (softened): Provides richness and a melt-in-your-mouth texture – make sure it’s at room temperature for easy creaming!
- Granulated sugar: Adds sweetness and helps create a golden, tender loaf.
- Large eggs: Bind everything together and add fabulous moisture and structure.
- Vanilla extract: Infuses the loaf with that unmistakable warm, aromatic depth.
- Sour cream: Makes the bread extra moist while adding just a hint of tang that pairs beautifully with the berries.
- Fresh or frozen blueberries: Bursts of fruity flavor – don’t thaw if using frozen to avoid purple streaks.
- All-purpose flour (for tossing blueberries): Prevents berries from sinking to the bottom, keeping them evenly distributed.
- Powdered sugar (for lemon glaze): Whips up into a silky-smooth icing that sweetens and shines.
- Fresh lemon juice (for glaze): Adds tartness that brightens and balances every sweet element.
- Lemon zest (for glaze): Ramps up the citrus flavor with heady perfume and cheerful color.
How to Make Blueberry Vanilla Bread with Lemon Glaze
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C) so it’s ready to go. Grease a 9×5-inch loaf pan or line it with parchment paper for super-easy removal later — trust me, you’ll thank yourself when the aromatic loaf slides right out.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This quick step ensures everything’s blended and prevents any pockets of baking soda that could leave a funny aftertaste. A little whisk makes a big difference!
Step 3: Cream Butter and Sugar
In a large mixing bowl, cream the softened butter and sugar together until it’s pale, fluffy, and incredibly inviting. This is the base for your Blueberry Vanilla Bread with Lemon Glaze, so take a couple extra minutes here—the lighter the butter mixture, the softer your bread will be.
Step 4: Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. This helps the batter stay smooth and emulsified. Stir in the vanilla extract for that lush, fragrant backdrop.
Step 5: Mix in the Sour Cream
Blend in the sour cream until everything looks satiny and rich. The sour cream is the secret weapon for a tender crumb and a hint of irresistible tang that sets this loaf apart.
Step 6: Combine Wet and Dry Ingredients
Gradually add your whisked dry ingredients into the wet mixture, stirring gently just until combined. Overmixing is a no-go here—a few gentle turns with a spatula keep the bread soft (nobody wants tough bread!).
Step 7: Fold in the Blueberries
Toss your blueberries (fresh or frozen) with 1 tablespoon of flour. This little trick keeps them from sinking to the bottom while baking. Gently fold them into the batter, taking care not to crush them so you get beautiful blueberry pockets in every slice.
Step 8: Fill the Pan and Bake
Pour the batter into your prepared pan, smoothing the top with a spatula. Bake for 50 to 60 minutes, or until a toothpick poked into the center comes out clean (a few moist crumbs are OK). The aroma will drive everyone in your house wild!
Step 9: Cool the Bread
Let your bread rest in the pan for about 10 minutes, then transfer it carefully to a wire rack to finish cooling. This prevents soggy bottoms and helps the loaf firm up for easy slicing.
Step 10: Make the Lemon Glaze
While the bread cools, whisk up the powdered sugar, lemon juice, and zest into a luscious, pourable glaze. Taste and adjust the lemon juice to your liking—some like it extra tangy!
Step 11: Glaze and Serve
Once the loaf is completely cooled, drizzle the lemon glaze generously over the top. Let it set for a few minutes so it forms a gorgeous sheen, then slice and enjoy your Blueberry Vanilla Bread with Lemon Glaze masterpiece.
How to Serve Blueberry Vanilla Bread with Lemon Glaze
Garnishes
To make your Blueberry Vanilla Bread with Lemon Glaze really pop, sprinkle a bit of extra lemon zest or a handful of fresh blueberries over the top right before serving. A dusting of powdered sugar or even a few edible flowers can instantly take your presentation from homey to show-stopping.
Side Dishes
Pair a generous slice with creamy Greek yogurt, a scoop of vanilla ice cream, or a fruit salad for a delightful breakfast or dessert spread. Coffee, tea, or a cool glass of lemonade are perfect sippers that bring out all the nuanced flavors in your loaf.
Creative Ways to Present
Try slicing the bread into fingers for brunch platters, or turn individual slices into decadent dessert bases by topping them with whipped cream and extra berries. Even cubed in a trifle dish with lemon curd and more blueberries, Blueberry Vanilla Bread with Lemon Glaze is the star!
Make Ahead and Storage
Storing Leftovers
Blueberry Vanilla Bread with Lemon Glaze keeps beautifully at room temperature for up to three days. Just wrap it tightly in plastic wrap or store it in an airtight container to keep it soft and moist. If your kitchen is especially warm, the fridge is a good option—just bring slices back to room temperature before savoring.
Freezing
To freeze, let the bread cool completely (glaze and all), then wrap individual slices or the whole loaf in a double layer of plastic wrap and aluminum foil. Stored this way, your flavorful treat stays fresh for up to three months. Thaw overnight in the fridge or on the counter for slice-and-serve convenience.
Reheating
If you love a warm slice, microwave individual pieces for about 10–15 seconds. You can also pop slices in a toaster oven for a crisp edge and gooey glaze—trust me, it’s blissful! If reheating a whole loaf, cover loosely with foil and warm in a 300°F oven for 10–15 minutes.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work like a charm in Blueberry Vanilla Bread with Lemon Glaze. Just add them straight from the freezer (no thawing), and toss with a tablespoon of flour before folding into the batter to prevent them from sinking.
How do I make the lemon glaze thicker or thinner?
For a thicker glaze, start with less lemon juice, then drizzle in more a half-teaspoon at a time until you reach your desired consistency. Want it more pourable? Simply add a splash more lemon juice until it’s perfect for drizzling.
Can I make this recipe dairy-free?
Definitely! Substitute your favorite vegan butter for the unsalted butter, and use a plant-based yogurt in place of sour cream. The result will still be a delicious, moist loaf with all the great flavors of the classic version.
How do I prevent the blueberries from sinking?
Tossing the blueberries in a bit of flour before mixing them into the batter helps suspend them evenly throughout the loaf. Also, be gentle when folding them in to keep from crushing the berries and streaking the batter.
Is it possible to double the recipe for a crowd?
You can absolutely double the recipe! Simply divide the batter evenly between two loaf pans, and check them for doneness with a toothpick. It’s a great way to ensure you have enough Blueberry Vanilla Bread with Lemon Glaze for everyone—and maybe some leftovers!
Final Thoughts
There’s nothing quite like sharing warm, freshly baked Blueberry Vanilla Bread with Lemon Glaze with family or friends. This loaf is the perfect answer to any sweet craving or brunch menu, and once you taste it, it’s sure to become a staple. Give it a try and treat yourself—you deserve it!
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Blueberry Vanilla Bread with Lemon Glaze Recipe
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 10 slices) 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of sweet blueberries and aromatic vanilla in this moist and tender Blueberry Vanilla Bread topped with a zesty Lemon Glaze. Perfect for breakfast or as a dessert, this easy quick bread is bursting with flavor and is sure to become a favorite in your baking repertoire.
Ingredients
Dry Ingredients:
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients:
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup sour cream
- 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
- 1 tablespoon all-purpose flour (for tossing blueberries)
For the Lemon Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Prepare wet ingredients: In a large mixing bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla extract. Mix in sour cream until smooth.
- Combine wet and dry ingredients: Gradually add dry ingredients to the wet mixture, stirring just until combined. Toss blueberries with flour and fold into batter.
- Bake: Pour batter into loaf pan, spread evenly, and bake for 50–60 minutes until a toothpick inserted into the center comes out clean.
- Make glaze: Whisk together powdered sugar, lemon juice, and lemon zest until smooth. Drizzle over cooled bread. Let set before slicing.
Notes
- For extra lemon flavor, add 1 teaspoon of lemon zest to the batter.
- Store leftover bread tightly wrapped at room temperature for up to 3 days, or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 22g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
