Lemon-Berry Bread with Lemon Glaze

This is a wake-up-the-kitchen kind of loaf. Lemon zest and lemon extract pull double duty, layering deep citrus into the crumb, while fresh blueberries burst into juicy pockets as the bread bakes.

The real move happens right out of the oven. You poke holes across the warm top and pour a hot lemon-sugar syrup straight over the loaf, letting it soak down through every layer. The result is a bread that drinks in flavor as it cools, leaving a barely-crackled, candy-bright crust.

Egg whites keep the crumb tender and light without weighing it down, which makes this a great option for brunch alongside coffee or yogurt parfaits. Folding the berries in last keeps them suspended instead of sinking to the bottom.

Pro Tips

• Toss the blueberries in a tablespoon of the measured flour before folding them in to keep them from sinking
• Use a wooden skewer for the holes, not a knife, to keep the slices intact and the glaze flowing evenly
• Pour the glaze while both the bread and syrup are hot, that’s when absorption is at its peak
• Microplane the lemon zest, avoiding the white pith, which turns the crumb bitter

Variations

• Swap blueberries for fresh raspberries or chopped strawberries when they hit peak season
• Stir a tablespoon of poppy seeds into the batter for a lemon-poppyseed twist
• Add a thin layer of cream cheese frosting instead of glaze for a coffee-cake style finish