Lemon Blueberry Bread

This delicious Lemon Blueberry Bread is full of plump, juicy blueberries, fresh-squeezed lemon juice, and lemon zest for full lemon flavor. It is then drizzled with a two-ingredient sweet lemon glaze. This easy, quick bread recipe makes a great snack cake or breakfast loaf. 

The Best Lemon Blueberry Bread

Satisfy your sweet tooth with this mouthwatering recipe for lemon blueberry bread, complete with a tangy glaze for the perfect finishing touch. This quick, sweet bread is a cinch to make and tastes so delicious. It is like lemon bread married blueberry muffins. Blueberries are my favorite berries, so we love to make this bread often. This delectable loaf is perfect for a light breakfast, a Mother’s Day brunch menu idea, or even an after-school snack.

You can have the bread prepped and in the oven in about 15 minutes. Fresh, plump blueberries put on a beautiful show because they don’t bleed into the dough as much as frozen blueberries. However, in a pinch, you can use frozen blueberries as well. If you like this bread, try my cranberry orange bread, strawberry bread, lemon zucchini bread, or cinnamon bread. They are all easy and delicious!

Lemon Blueberry Bread Ingredients

How to make Lemon Blueberry Bread

First, whisk the flour, salt, and baking powder in a small bowl. Next, beat the butter and sugars until smooth, creamy, and light. Then, whisk the milk, eggs, vanilla, and lemon juice in a large measuring cup. Turn the mixer to low or stir. Add the wet and dry ingredients in three parts, alternating between the two, starting with the wet ingredients. Mix just until incorporated, as over-mixing can make a tough batter.

Set aside about 1/3 cup of blueberries. Coat the remaining blueberries with a little bit of flour. Fold them and the lemon zest into the batter. Pour the batter into the prepared pan and top with the blueberries you set aside. Bake for about 1 hour or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting. In a small bowl, mix powdered sugar and lemon juice. Drizzle the lemon syrup over the fully-cooled bread.

Beth’s Recipe Tips

• Use fresh, plump, juicy organic blueberries if available, as they really put on a great show.
• Mix the wet and dry ingredients into the butter mixture just until incorporated. Resist the urge to over-mix, as it can make the batter tough.
• Load the bread on the center rack in the middle of the oven and cook it until a toothpick inserted in the center comes on clean. If you poke through a blueberry, it may have a little blueberry juice on it, which is fine.
• I like to use 2 cups of fresh blueberries, reserving at least 1/3 cup to push into the top of the loaf before baking. I love a lot of blueberries in my bread, and as long as the loaf holds up, the more, the merrier.
• This recipe also works well with other berries like blackberries and raspberries.
• Let the bread cool for about 10 minutes on a wire rack before carefully inverting it.
• Thoroughly cool the bread before drizzling the lemon glaze and before you slice it.

Storage

Store the bread in an airtight container in the refrigerator for up to 5 days.

To freeze, first let the baked bread cool completely. Then, wrap in several layers of plastic wrap followed by a layer of aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator or on the counter overnight.  

More Blueberry Recipes

Blueberry Cookies

Blueberry Lemonade

Blueberry Cheesecake Bars

Blueberry Cobbler

Blueberry Muffins with Crumb Topping

Blueberry Buckle

Lemon Blueberry Bread Recipe

This sweet Blueberry Lemon Bread is filled with plump blueberries and topped with a zesty lemon icing. It’s perfect for a light breakfast or as a sweet treat.

5 from 12 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Servings: 10 servings

Calories: 288kcal

Author: Beth Pierce

Ingredients

Lemon Blueberry Bread

• 1 3/4 cup all purpose flour
• 1/2 teaspoon salt
• 2 teaspoon baking powder
• 1/2 cup unsalted butter softened
• 1/2 cup packed brown sugar
• 1/4 cup granulated sugar
• 1/2 cup milk
• 2 eggs warmed to room temperature
• 1 teaspoon vanilla extract
• 3 tablespoons lemon juice
• 2 cup blueberries reserving 1/3 cup for top of the loaf
• 1 tablespoon flour
• 1 1/2 tablespoons lemon zest

Lemon Glaze

• 1/2 cup powdered sugar
• 1 1/2 – 2 tablespoons lemon juice

Instructions

• Preheat oven to 350 degrees. Coat a 9×5 inch loaf pan with nonstick baking spray.
• In a small bowl whisk together flour, salt and baking powder. Using mixer cream butter, brown sugar and sugar until light and fluffy.  In a large measuring cup or bowl whisk together milk, eggs, vanilla extract and lemon juice.  Add the wet and dry ingredients to the butter mixture in three intervals alternating between the two starting with the wet ingredients first.  Mix just until incorporated.
• Toss blueberries with 1 tablespoon of flour (except reserved blueberries).  Remove blueberries from flour and add to batter.  Gently fold in lemon zest and blueberries.  Spoon into prepared pan.  Top with reserved blueberries pressing in slightly.  Bake for 50-60 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes before inverting on to a cooling rack.
• Mix powdered sugar and lemon juice to desired consistency.  Drizzle over fully cooled bread.

Notes

• If available, use fresh plump juicy organic blueberries, as they really put on a great show.
• Mix the wet and dry ingredients into the butter mixture just until incorporated. Resist the urge to over-mix, as it can make the batter tough.
• Load the bread on the center rack in the middle of the oven and cook it until a toothpick inserted in the center comes on clean. It may have a little blueberry juice on it if you poke through a blueberry, and that is fine.
• I like to use 2 cups of fresh blueberries, reserving at least 1/3 cup of fresh blueberries to push into the top of the loaf before baking. I love a lot of blueberries in my bread. In fact, as long as the loaf holds up, the more the merrier.
• This recipe also works well with other berries like blackberries and raspberries.
• Let the bread cool for about 10 minutes on a wire rack before carefully inverting it.
• Fully cool the bread before drizzling the lemon glaze and before you slice it.
• Store the bread in an airtight container in the refrigerator for up to 5 days.
• To freeze, first let the baked bread cool completely. Then wrap it in several layers of plastic wrap, followed by a layer of aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator or on the counter overnight. 

Nutrition

Calories: 288kcal | Carbohydrates: 45g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 59mg | Sodium: 295mg | Potassium: 104mg | Fiber: 1g | Sugar: 25g | Vitamin A: 368IU | Vitamin C: 7mg | Calcium: 86mg | Iron: 1mg

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