Blueberry Bread with a Lemon Drizzle

blueberry loaf with a lemon drizzle

a delightful sweet bread full of fresh blueberries drizzled a with a tart lemon glaze


  • 1 1/2 cups plus 1 tsp all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/2 cup unsalted butter, at room temperature
  • 3/4 cup plus 3 TBSP granulated sugar
  • 1 TBSP lemon zest (mine was frozen so it looks like orange zest in the photos)
  • 3 large eggs
  • 1/2 cup whole milk
  • 1 tsp vanilla
  • 1 cup blueberries (frozen are fine)
  • 4 TBSP lemon juice
  • 5 TBSP confectioners’ sugar


  • Preheat oven to 350
  • Butter and flour a 9 x 5 inch loaf pan.
  • In a bowl sift together 1 1/2 cups flour, baking powder and salt.
  • In a stand mixer with . paddle attached beat the butter, 3/4 cup granulated sugar and zest on medium-high speed until light and fluffy.
  • Add eggs, one at a time, beating until each is incorporated.
  • Add milk and vanilla and mix until blended
  • Toss blueberries with 1 tsp flour and gently stir into batter.
  • Scrape batter into prepared pan and bake until lightly browned and toothpick inserted into the center comes out clean, about 50 minutes.
  • Transfer to a wire rack set over a rimmed baking sheet (I used foil) and let cool in pan for a few minutes and then turn out onto rack.

While bread bakes, make syrup.

  •  In a small saucepan boil 3 TBSP lemon juice and 3 TBSP granulated sugar over medium heat until syrupy, about 2 minutes.
  • Remove from heat. Using wooden skewer pierce sides and bottom of the bread all over.
  • Brush with syrup
  • Make glaze. In a small bowl mix together confectioners’ sugar and 1 TBSP lemon juice.
  • Drizzle over cooled bread.


Can also use cherries