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–+ servings

Meyer Lemon Blueberry Bread

A tender, buttery quick loaf filled with juicy blueberries and finished with a bright Meyer lemon glaze. Perfect for brunch or dessert.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings: 1
Course: Desserts
Cuisine: American
Calories: 276
Ingredients Method Nutrition Notes

Ingredients
  

For the bread
  • 1 1/2 cups all-purpose flour spooned and leveled
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/3 cup unsalted butter melted and slightly cooled
  • 1 cup granulated sugar
  • 2 large eggs at room temperature
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons freshly grated Meyer lemon zest
  • 2 tablespoons fresh Meyer lemon juice
  • 1/2 cup whole milk at room temperature
  • 1 cup fresh or frozen blueberries if frozen, keep frozen
  • 1 tablespoon all-purpose flour for coating berries
For the lemon glaze
  • 2 tablespoons unsalted butter melted
  • 1/2 cup powdered sugar sifted if lumpy
  • 2 tablespoons fresh Meyer lemon juice
  • 1/2 teaspoon vanilla extract

Method
 

  1. Heat the oven to 350°F. Line a 9x5-inch loaf pan with parchment paper or lightly grease it with butter.
  2. In a medium bowl, whisk together the flour, baking powder, and salt until combined. Set aside.
  3. In a bowl of an electric mixer, beat the melted butter, sugar, eggs, vanilla, lemon zest, and lemon juice until smooth and well blended.
  4. With the mixer on low speed, add the flour mixture and milk alternately in two batches: half the flour, then half the milk, then the remaining flour, then remaining milk. Stop mixing as soon as the batter comes together.
  5. If using fresh blueberries, rinse them and leave them slightly damp. In a small bowl, toss the berries with the 1 tablespoon of flour to coat them evenly; this helps keep them from sinking.
  6. Use a spatula to gently and quickly fold the floured blueberries into the batter by hand just until incorporated.
  7. Scrape the batter into the prepared pan immediately. Bake for 55 to 65 minutes, until a toothpick inserted in the center comes out clean. Let the loaf cool in the pan for 30 minutes, then transfer it to a wire rack set over a baking sheet.
  8. For the glaze, whisk together the melted butter, powdered sugar, lemon juice, and vanilla until smooth. Pour the glaze over the still-warm loaf and let it set for a few minutes before slicing.

Nutrition

Calories: 276kcalCarbohydrates: 44gProtein: 4gFat: 10gSaturated Fat: 6gCholesterol: 61mgSodium: 285mgFiber: 1gSugar: 28g

Notes

Use ripe, fragrant Meyer lemons for the zest and juice; regular lemons work too, but the glaze will be a bit sharper.
If using frozen blueberries, do not thaw them before folding into the batter; toss them with the flour while still frozen.
To avoid a dense loaf, measure the flour by spooning it into the cup and leveling it off, or weigh 180 grams.
Wrap the completely cooled, unglazed loaf in plastic wrap and store at room temperature overnight; make and pour the glaze the next day.
Keep glazed leftovers loosely covered at room temperature for up to 2 days, or refrigerate up to 5 days.
Bake on the center rack and check the loaf around 55 minutes; if the top browns too quickly, tent it loosely with foil.

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