Description

Discover the perfect blend of tart lemon and sweet blueberries in this Easy Lemon Blueberry Bread, a moist, cake‑like loaf that brightens any breakfast or brunch. Made with simple pantry staples like all‑purpose flour, butter, grape juice, and a two‑ingredient lemon glaze, this recipe delivers bakery‑quality results without fuss. Ideal for busy mornings, the loaf stays tender for days, making it a go‑to snack that pairs beautifully with coffee, tea, or a dollop of butter. Enjoy every bite! today

Ingredients

Scale

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup butter, softened
1 cup granulated sugar
2 large eggs
1 tablespoon lemon zest
½ cup grape juice
1 cup fresh blueberries
1 cup powdered sugar
2 tablespoons lemon juice

Instructions

Preheat oven to 350°F (175°C) and grease a loaf pan.
In a bowl, mix flour, baking powder, baking soda, and salt.
In another bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, then stir in lemon zest and grape juice.
Gradually mix in dry ingredients until just combined, then gently fold in blueberries.
Pour batter into prepared loaf pan and bake for 50‑60 minutes.
For the glaze, whisk powdered sugar and lemon juice until smooth, then drizzle over cooled bread.

Notes

The loaf can be frozen sliced for up to two months. Thaw at room temperature and reheat briefly for best texture.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 200
Sugar: 20g
Sodium: 150mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg

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