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Moist Lemon Blueberry Easter Bread Recipe with Easy Vanilla Glaze

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A moist and flavorful lemon blueberry bread topped with a simple vanilla glaze, perfect for Easter brunch or any springtime gathering. This bread combines fresh citrus zing with juicy blueberries for a tender, crowd-pleasing treat.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • ½ cup (113g) unsalted butter, softened
  • 2 large eggs, room temperature
  • ½ cup (120ml) sour cream
  • 3 tablespoons fresh lemon juice (about 1 large lemon)
  • 2 teaspoons lemon zest
  • 1 cup (150g) fresh blueberries, rinsed and dried
  • For the vanilla glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons (30ml) milk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray and lightly dust with flour.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
  3. In a separate bowl, beat the softened butter and granulated sugar with an electric mixer or whisk until light and fluffy, about 3 to 5 minutes.
  4. Add the eggs one at a time, beating well after each addition.
  5. Stir in the sour cream, lemon juice, and lemon zest until combined.
  6. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Do not overmix; a few lumps are fine.
  7. Lightly toss the blueberries in a teaspoon of flour, then fold them gently into the batter.
  8. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  9. Bake for 50 to 60 minutes, starting to check at 50 minutes by inserting a toothpick or cake tester in the center. It should come out clean or with a few moist crumbs.
  10. Let the bread cool in the pan for 15 minutes, then remove and transfer to a wire rack to cool completely.
  11. To make the vanilla glaze, whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth and pourable. Adjust consistency with more milk or powdered sugar if needed.
  12. Once the bread is completely cool, drizzle the vanilla glaze over the top.
  13. Slice and serve with tea or coffee. Best enjoyed the day it’s made but can be stored for later.

Notes

[‘Toss blueberries in flour before folding to prevent sinking.’, ‘Do not overmix batter to keep bread tender and moist.’, ‘Use softened, not melted, butter for best texture.’, ‘Start checking bread at 50 minutes to avoid overbaking.’, ‘Glaze only after bread is completely cool to prevent melting.’, ‘For gluten-free, use 1:1 gluten-free baking flour and add xanthan gum if needed.’, ‘For vegan version, use flax eggs, plant-based butter, and coconut yogurt.’, ‘Frozen blueberries can be used but may result in denser bread.’]

Nutrition

Keywords: lemon blueberry bread, Easter bread, vanilla glaze, spring bread, quick bread, blueberry dessert, lemon dessert, easy baking

Find it online: https://jodierecipes.com/moist-lemon-blueberry-easter-bread-recipe-with-easy-vanilla-glaze/