Ina Garten Lemon Blueberry Bread Recipe

This Ina Garten Lemon Blueberry Bread Recipe is soft and citrusy, which uses fresh blueberries and a bright lemon glaze. It’s a classic quick bread recipe, perfect for breakfast, dessert, or gifting, ready in about 1 hour and 15 minutes.

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Ina Garten Lemon Blueberry Bread Recipe Ingredients

For the Bread:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup unsalted butter (1 stick), softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tablespoon lemon zest (about 2 lemons)
• 3 tablespoons freshly squeezed lemon juice
• ½ cup whole milk
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries
• 1 tablespoon all-purpose flour (for tossing blueberries)

For the Lemon Glaze:

• 1 cup powdered sugar
• 2 tablespoons freshly squeezed lemon juice

How To Make Ina Garten Lemon Blueberry Bread Recipe

1. Preheat the oven: Set oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
2. Mix dry ingredients: Whisk flour, baking powder, and salt in a medium bowl; set aside.
3. Cream butter and sugar: In a large bowl, beat softened butter and sugar until light and fluffy (3–4 minutes). Add eggs one at a time, mixing well after each.
4. Add lemon and wet ingredients: Stir in lemon zest, lemon juice, and vanilla extract. Alternate adding dry ingredients and milk, starting and ending with dry, mixing until just combined.
5. Prepare blueberries: Toss blueberries with 1 tablespoon flour to prevent sinking. Gently fold into batter.
6. Bake the bread: Pour batter into prepared loaf pan, smooth top, and bake 50–60 minutes, until toothpick inserted in center comes out clean.
7. Cool the bread: Cool in pan 10 minutes, then transfer to wire rack to cool completely.
8. Make and add glaze: Whisk powdered sugar and lemon juice until smooth; drizzle over cooled bread. Let set before slicing.

Recipe Tips

• Can I use frozen blueberries?
  Yes, add them frozen (do not thaw) and toss with flour to prevent bleeding.
• How to keep bread moist?
  Avoid overbaking; remove when toothpick comes out mostly clean with a few moist crumbs.
• Can I double this recipe?
  Yes, bake in two loaf pans or in mini loaf pans (adjust bake time accordingly).
• Can I make it dairy-free?
  Use dairy-free butter and milk alternatives like almond or oat milk.
• How to boost lemon flavor?
  Add extra zest or a touch of lemon extract to the batter.

What To Serve With Lemon Blueberry Bread

Pairs perfectly with:

• Hot coffee or tea
• Fresh fruit salad
• Whipped cream or mascarpone
• A drizzle of honey for extra sweetness

How To Store Lemon Blueberry Bread

Room Temperature: Wrap tightly; keeps for 2 days.

Refrigerate: Store in an airtight container for up to 5 days.

Freeze: Wrap cooled loaf in plastic wrap and foil; freeze up to 2 months. Thaw overnight in refrigerator and glaze before serving.

Lemon Blueberry Bread Nutrition Facts

• Calories: ~310
• Protein: 4g
• Carbohydrates: 47g
• Fat: 12g
• Fiber: 2g
• Sodium: 180mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make muffins instead of bread?
Yes, bake at 350°F for 18–22 minutes; makes about 12 muffins.

Why did my blueberries sink to the bottom?
Toss them in flour and fold gently to keep them suspended in the batter.

Can I skip the glaze?
Yes, but the glaze adds extra lemon flavor and moisture.

How do I get a stronger lemon flavor?
Add extra zest or replace some milk with lemon juice.

Try More Recipes:

• Barefoot Contessa Asparagus Quiche Recipe
• Ina Garten Spinach Quiche Recipe
• Ina Garten Buttermilk Pancakes Recipe