Lemon Blueberry Bread a moist and zesty quick bread packed with fresh blueberries and bright lemon flavor, topped with a sweet lemon glaze. This bread is perfect for breakfast, a snack, or even dessert. The combination of tart lemon and juicy blueberries creates a deliciously refreshing treat that’s easy to make and hard to resist.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
For the Bread:
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter, melted
1 cup granulated sugar
2 tablespoons lemon zest (about 2 lemons)
2 large eggs
½ cup milk
2 tablespoons fresh lemon juice
1 cup fresh or frozen blueberries
1 tablespoon flour (for coating blueberries)
For the Lemon Glaze:
½ cup powdered sugar
2 tablespoons fresh lemon juice
Directions
Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, rub the sugar and lemon zest together with my fingers until fragrant.
Add the melted butter to the sugar mixture and whisk until combined.
Beat in the eggs one at a time, then mix in the lemon juice and milk.
Gradually fold in the dry ingredients until just combined—being careful not to overmix.
Toss the blueberries in 1 tablespoon of flour to prevent them from sinking, then gently fold them into the batter.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
For the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled bread before slicing.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 60-70 minutes
Total Time: 75-85 minutes
Servings: 8-10 slices
Calories: 260 kcal per serving
Variations
Make it healthier: Swap half of the all-purpose flour with whole wheat flour for added fiber. I also like to reduce the sugar slightly if I want a less sweet version.
Add nuts: A handful of chopped walnuts or almonds can add a nice crunch to the bread.
Swap the fruit: I sometimes use raspberries or blackberries instead of blueberries for a different twist.
Gluten-free option: Use a 1:1 gluten-free flour blend for an easy gluten-free variation.
Storage and Reheating
Room temperature: I store the bread in an airtight container at room temperature for up to 3 days.
Refrigeration: For longer storage, I keep it in the fridge for up to a week.
Freezing: The bread freezes well! I wrap individual slices in plastic wrap and place them in a freezer-safe bag. It lasts up to 3 months in the freezer.
Reheating: I warm a slice in the microwave for 10-15 seconds to bring back its fresh-baked taste.
FAQs
How do I prevent the blueberries from sinking?
I coat the blueberries in a little flour before folding them into the batter. This helps distribute them more evenly throughout the loaf.
Can I use frozen blueberries?
Yes! I use them straight from the freezer without thawing to prevent excess moisture from making the batter too wet.
Can I make this bread dairy-free?
Yes! I substitute the butter with melted coconut oil or a dairy-free margarine and use almond or oat milk instead of regular milk.
What can I use instead of the glaze?
If I want a lighter option, I skip the glaze and dust the top with powdered sugar instead. A lemon syrup (made by simmering lemon juice and sugar) is another great alternative.
Can I double the recipe?
Absolutely! If I need more, I bake two loaves by doubling the ingredients and using two separate loaf pans. The baking time remains about the same.
Conclusion
This Lemon Blueberry Bread is a must-try for anyone who loves bright citrus flavors and juicy berries. It’s soft, moist, and easy to make, making it a great go-to recipe for breakfast, snack time, or dessert. Whether enjoyed fresh out of the oven or as a grab-and-go treat, this loaf is always a hit.
Recipe:
Lemon Blueberry Bread
- Total Time: 75-85 minutes
- Yield: 8-10 slices
- Diet: Vegetarian
Description
This Lemon Blueberry Bread is a moist and flavorful quick bread bursting with fresh blueberries and zesty lemon. Topped with a sweet lemon glaze, this easy-to-make treat is perfect for breakfast, a snack, or dessert. Enjoy the perfect balance of tangy citrus and juicy berries in every bite!
Ingredients
For the Bread:
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter, melted
1 cup granulated sugar
2 tablespoons lemon zest (about 2 lemons)
2 large eggs
½ cup milk
2 tablespoons fresh lemon juice
1 cup fresh or frozen blueberries
1 tablespoon flour (for coating blueberries)
For the Lemon Glaze:
½ cup powdered sugar
2 tablespoons fresh lemon juice
Instructions
-
Preheat & Prepare:
- Preheat oven to 350°F (175°C).
- Grease and flour a 9x5-inch loaf pan.
-
Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
-
Prepare Sugar Mixture:
- In a large bowl, rub sugar and lemon zest together with your fingers until fragrant.
-
Combine Wet Ingredients:
- Add melted butter to the sugar mixture and whisk until combined.
- Beat in eggs one at a time, then mix in lemon juice and milk.
-
Combine Wet & Dry Ingredients:
- Gradually fold in the dry ingredients until just combined—do not overmix.
-
Add Blueberries:
- Toss blueberries in 1 tablespoon of flour to prevent sinking.
- Gently fold them into the batter.
-
Bake:
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
-
Cool:
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack.
-
Make the Glaze:
- Whisk together powdered sugar and lemon juice until smooth.
- Drizzle over the cooled bread before slicing.
Notes
Use frozen blueberries straight from the freezer (no need to thaw).
For a lighter option, skip the glaze and dust with powdered sugar.
Store at room temperature for up to 3 days, in the fridge for a week, or freeze for up to 3 months.
To reheat, microwave a slice for 10-15 seconds.
- Prep Time: 15 minutes
- Cook Time: 60-70 minutes
- Category: Dessert, Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8-10 slices
- Calories: 260 kcal per serving
