High Altitude Lemon Blueberry Bread with Lemon Glaze
Bright, zesty, and bursting with juicy blueberries, this High Altitude Lemon Blueberry Bread with Lemon Glaze is the perfect balance of sweet and citrus! The fresh lemon zest and juice infuse the loaf with a vibrant citrus flavor, while the pockets of fresh blueberries add bursts of sweetness in every bite. Finished with a lemon glaze, this tender and moist loaf is perfect for breakfast, brunch, or an afternoon snack.
Looking for more BLUEBERRY and LEMON high altitude recipes? Check out Blueberry Pie with frozen berries, Blueberry Scones, Blueberry Coffee Cake, Lemon Poppy Seed Bread, or Lemon Bars with shortbread crust.
This High Altitude Lemon Blueberry Bread recipe is made at 8,000 ft elevation. To adjust the recipe for other elevations check out high altitude baking adjustments.
High Altitude Lemon Blueberry Bread
Last month, I had a craving for something bright and citrusy, so I decided to bake a lemon blueberry loaf cake. I had made a similar lemon blueberry cake before when I lived at sea level, but I knew I needed to tweak my approach for a high altitude recipe to get the best results.
With a few quick adjustments to get the best results, I created an easy blueberry bread recipe that captured that fresh lemon flavor without being too sweet. The balance of tart blueberries and bright lemon flavor is what makes this quick bread recipe so special.
The top of the cake rises beautifully, golden, and with the slightest crisp. Then its cooled just enough before drizzling on a simple glaze made from fresh lemon flavor and powdered sugar. Each bite is moist, fluffy, and bursting with citrusy goodness. It pairs perfectly with a hot cup of coffee.
This easy bread recipe is now one of my favorites, and I can’t wait to make it again. If you’re looking for a great recipe that delivers bakery-style flavor at high altitude, this lemon blueberry loaf cake is a must-try.
Why you’ll love this recipe:
- HIGH ALTITUDE FRIENDLY – no need to guess at adjustments! This recipe is specifically tested for 8,000 ft of elevation
- BRIGHT, FRESH FLAVORS – the combination of fresh lemon zest, juice, and juicy blueberries makes for a perfectly balanced sweet and tangy treat
- SOFT & FLUFFY TEXTURE – this bread is light and tender, with just the right amount of moisture to keep it from being too dense or dry
- QUICK & EASY TO MAKE – no complicated steps or special techniques—just mix, bake, and enjoy!
- IRRESISTIBLE LEMON GLAZE – a simple lemon glaze adds the perfect finishing touch, making every bite even more flavorful
- GREAT FOR ANY TIME OF DAY – whether Whether you enjoy it for breakfast, as a snack, or even dessert, this bread is a delicious treat whenever you need a little something to brighten your day
Recommended tools:
- LARGE BOWL & SMALL BOWL – for mixing up the bread batter and lemon glaze
- LOAF PAN – I use a standard 8.5 x 4.5 x 2.5 inch loaf pan
- ZESTER – or use the smallest side of a box grater for fresh zest
- OPTIONAL: PARCHMENT PAPER to line the bread pan or simply use butter and flour to prevent the bread from sticking (find directions in FAQs)
Ingredients:
Bread Batter:
- ALL PURPOSE FLOUR – creates the base for the loaf of bread. NOTE: I have not tried this with any other kind of bread.
- WHITE SUGAR – balances the tangy citrus with a bit of sweetness
- BAKING POWDER – the leavening agent to create the perfect rise
- SALT – helps to enhance and balance all the flavor
- SOUR CREAM – use full fat sour cream or Greek yogurt
- BUTTER – use unsalted butter
- VANILLA EXTRACT – adds just hint of flavor
- LARGE EGG – to hold the bread batter together. For best results the eggs should be at room temperature
- FRESH LEMON JUICE – bottled lemon juice will work also
- FRESH LEMON ZEST – use 1-2 large lemons for the perfect citrus flavor
- FRESH BLUEBERRIES – follow the directions in INGREDIENT VARIATIONS if you use frozen blueberries
TIP: for accurate measuring of flour never scoop flour up, always spoon it into the measuring cup and level it off
Lemon Glaze:
- POWDERED SUGAR – the base of the icing
- LEMON JUICE – adds the moisture and creates the perfect flavor
See the recipe card below for a full ingredients list
How to make Lemon Blueberry Bread:
- PREHEAT & PREPARE PAN – See below in FAQs for how to grease and flour the pan
- MIX BREAD BATTER – mix until just combined, over mixing can cause the bread to collapse during baking
- ADD IN BLUEBERRIES– gently fold the blueberries in
- BAKE – 1 hour or until golden brown and
- PREPARE ICING – drizzle the icing over the top of the cooled bread
Ingredient Substitution / Variations:
Frozen Blueberries
I understand the convenience and budget friendliness of using frozen blueberries. But in this recipe, using frozen blueberries requires a significant increase in baking time which dries out the bread. Using frozen blueberries requires an extra 15 minutes of baking time.
Looking for a recipe that uses frozen blueberries? Check out High Altitude Blueberry Scones or Blueberry Pie with frozen berries.
Lemon Extract
Want to skip the fresh lemon zest and use lemon extract instead? No worries, you’ll need half the amount of extract to replace the zest. In this recipe use 3 teaspoons of lemon extract for the 2 tablespoons of lemon zest.
Crumble Topping
Looking for an extra crunch on top of the Lemon Blueberry Loaf? Add this easy mixture to top of the bread batter:
- 1 cup All Purpose Flour
- 1/2 cup White Sugar
- 1/3 cup Butter – softened
In a separate bowl combine the flour and white sugar together. Then add in the softened butter. With a fork mix to create a crumbly texture. TIP: the crumbles should be pea size or smaller.
Vanilla Icing:
Swap out the lemon glaze for simple and easy vanilla icing glaze. Use the following:
- 1 cup Powdered Sugar
- 1 tsp Vanilla Extract
- 2-3 tbsp Whole Milk – add the milk 1 tablespoon at a time until the right consistency is achieved for drizzling the icing
FAQs:
How to grease and flour a pan:
Use a pastry brush or a paper towel to spread a thin layer of butter to the entire inside of the pan. Be sure to get the corners for best results. Then add a small amount of flour to the pan. Evenly spread the flour by gently tapping and tilting the pan until the flour has coated the entire pan. Tap any excess or loose flour out of the pan.
How do you keep blueberries from sinking in blueberry bread?
To keep blueberries from sinking in blueberry bread, try these tips:
- Toss them in flour – Lightly coat the blueberries in a tablespoon of flour before folding them into the batter. This helps them stay suspended rather than sinking to the bottom.
- Use fresh blueberries – Fresh berries tend to stay in place better than frozen ones, which release more moisture and can sink more easily.
- Gently fold them in – Stirring too aggressively can cause the berries to sink. Gently fold them in at the very end to keep them evenly distributed.
- Thicker batter helps – A batter that’s too thin or runny will make it easier for the blueberries to fall to the bottom. This recipe is designed for high altitude, ensuring the right consistency for even distribution.
- Layer the batter – Pour some plain batter into the pan first, then fold the blueberries into the remaining batter before adding it on top. This creates a base that helps keep them from sinking.
Using these tricks will give you beautifully distributed blueberries in every bite!
Can lemon blueberry bread be frozen?
Yes, freezing lemon blueberry bread is a great way to make it last. Allow the bread to cool completely then wrap the bread in plastic wrap and then aluminum foil. Freeze the bread for up to 3 months.
Thaw the bread overnight in the refrigerator and let the bread reach room temperature before serving.
How long does lemon blueberry bread last?
Lemon blueberry bread stays fresh for about 3 days at room temperature, up to a week in the refrigerator, and up to 3 months in the freezer if stored properly in an airtight container.
Other High Altitude Recipes:
High Altitude Breakfast Recipes
- Blueberry Coffee Cake with Streusel Topping
- Blueberry Muffins
- Cinnamon Rolls
- Easy Crepes with Dairy Free Option
- Fluffy Pancakes
- Dutch Baby Pancake
High Altitude Bread Recipes
If you make this delicious High Altitude Lemon Blueberry Bread recipe leave a comment below and let me know how it turned out. If you have any questions, post them below and I would love to help you out.
High Altitude Lemon Blueberry Bread with Lemon Glaze
Wild Flour Recipes | Baking at 8,000 ft
www.wildflourrecipes.com
Equipment
- Large & Small Bowl
- Loaf Pan standard 8.5 x 4.5 x 2.5 size
Ingredients
Bread Batter
- 2 cups All Purpose Flour plus 2 teaspoons
- ¾ cup White Sugar
- 1 tsp Baking Powder
- ½ tsp Salt
- ¾ cup Sour Cream or Greek Yogurt
- ⅓ cup Butter melted
- 1 tsp Vanilla Extract
- 1 Large Egg
- ¼ cup Lemon Juice
- 2 tbsp Lemon Zest
- 1½ cup Blueberries fresh
Lemon Glaze
- 1 cup Powdered Sugar
- 2-3 tbsp Lemon Juice
Instructions
- WASH & DRY BLUEBERRIES – ensure the blueberries are dry
- PREHEAT – preheat the oven to 350° F
- PREPARE THE PAN – place a sheet of parchment paper in the pan OR lightly coat the pan with softened butter and evenly spread flour over the butter by gently tapping and tilting the pan. Tap any excess or loose flour out of the pan.
- MIX THE BATTER – First add all the dry ingredients and lemon zest together and mix. Then add in the melted butter, vanilla extract, lemon juice, and sour cream. Mix until the batter is just combined. Note: the batter will be thick
- ADD BLUEBERRIES – in a small bowl add the blueberries and 2 tsp of flour. Toss the blueberries to coat completely in flour. Then gently fold the blueberries into the batter.
- ADD TO PAN – gently scoop the batter into the prepared pan and spread the batter evenly through the pan.
- BAKE – bake for 60-65 minutes or until the top is golden brown and a cake test or toothpick comes out clean when poked into the middle of the bread.
- COOL – cool the bread IN THE PAN for 20 minutes and then run a knife along the edge of the bread and carefully slide the bread out on to a wire cooling rack to cool completely.
- PREPARE ICING – In a small bowl mix together the icing by adding 1 tbsp of lemon juice at a time until the right consistency is achieved. Drizzle the icing over the top of the cooled bread. Tip: The icing should be thin enough to run off the end of a spoon to drizzle but thick enough to control.
Notes
- 1 cup All Purpose Flour
- 1/2 cup White Sugar
- 1/3 cup Butter – softened
- 1 cup Powdered Sugar
- 1 tsp Vanilla Extract
- 2-3 tbsp Whole Milk – add the milk 1 tablespoon at a time until the right consistency is achieved for drizzling the icing
