Blueberry Lemon Bread
Description
This Blueberry Lemon Bread is soft, moist, and bursting with fresh lemon flavor and juicy blueberries in every bite. The bright citrus notes perfectly balance the sweetness, while a simple lemon glaze adds the perfect finishing touch. Whether you're serving it for breakfast, brunch, an afternoon snack, or dessert, this easy loaf is guaranteed to become a favorite.
Ingredients
For the Bread
For the Glaze
Instructions
- Preheat your oven to 350°F. Grease a loaf pan thoroughly or line it with parchment paper, leaving some overhang on the sides for easy removal.
- In a large mixing bowl, whisk together the oil, milk, eggs, lemon juice, and lemon zest until fully combined and smooth.
- Add the vanilla cake mix to the wet ingredients. Stir gently until the batter is just combined and no large dry pockets remain. Avoid overmixing, as this can result in a denser loaf.
- In a separate bowl, toss the blueberries with a small amount of cake mix. This helps prevent them from sinking to the bottom during baking.
- Gently fold the blueberries into the batter, taking care not to crush them.
- Pour the batter into the prepared loaf pan and spread it evenly. Sprinkle a few extra blueberries over the top for a bakery-style appearance.
- Bake for 45–55 minutes, or until the loaf is golden on top and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the bread to cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely.
- To make the glaze, whisk together the lemon juice and powdered monk fruit sweetener until smooth and pourable. If needed, add a few drops of lemon juice to reach your desired consistency.
- Once the bread has completely cooled, drizzle the glaze evenly over the top. Allow the glaze to set for a few minutes before slicing and serving.
Note
• Tossing the blueberries in cake mix helps keep them evenly distributed throughout the loaf.
• Do not overmix the batter to maintain a soft and tender texture.
• Use fresh lemon juice and zest for the brightest flavor.
• Allow the loaf to cool completely before glazing to prevent the glaze from melting.
• If the top begins browning too quickly, loosely cover with foil during the last 10–15 minutes of baking.
• A toothpick should come out with a few moist crumbs but no wet batter.
