Introduction

This Lemon Blueberry Bread is a delightful combination of tangy lemon and sweet blueberries baked into a moist, tender loaf. Perfect for breakfast or an afternoon snack, it’s simple to make and bursting with fresh flavors.

Lemon Blueberry Bread with Lemon Glaze Recipe - Recipe Image

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/3 cup unsalted butter (melted)
1 cup granulated sugar
2 eggs
1/2 teaspoon vanilla extract
2 teaspoons fresh grated lemon zest
2 tablespoons fresh lemon juice
1/2 cup milk
1 cup fresh or frozen blueberries
1 tablespoon all-purpose flour (for coating blueberries)
2 tablespoons butter (melted, for glaze)
1/2 cup powdered sugar (for glaze)
2 tablespoons fresh lemon juice (for glaze)
1/2 teaspoon vanilla extract (for glaze)

Instructions

Step 1: Preheat the oven to 350°F and line a 9″x 5″ loaf pan with parchment paper or lightly grease it with butter.
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: In the bowl of an electric mixer, combine the melted butter, sugar, eggs, vanilla extract, lemon zest, and lemon juice. Mix until well combined.
Step 4: While mixing slowly, add the flour mixture and milk in two batches—first some flour, then some milk, followed by the remaining flour and milk. Stop mixing as soon as the batter is just combined to avoid overmixing.
Step 5: Rinse the blueberries if using fresh, leaving a bit of moisture on them. Toss the blueberries in a small bowl with 1 tablespoon of flour to help prevent sinking during baking.
Step 6: Gently fold the floured blueberries into the batter by hand, stirring quickly but carefully to combine.
Step 7: Pour the batter immediately into the prepared loaf pan. Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for about 30 minutes, then transfer it to a wire rack set over a baking sheet to catch the glaze.
Step 8: Prepare the glaze by whisking together the melted butter, powdered sugar, lemon juice, and vanilla extract. Pour the glaze evenly over the warm loaf. Allow it to set for a few minutes before serving.

Tips & Variations

Use fresh lemon zest and juice for the brightest flavor, but bottled lemon juice can be used in a pinch.
Coating the blueberries in flour is key to prevent them from sinking—don’t skip this step!
Try adding a handful of chopped nuts for extra texture.
For a dairy-free version, substitute melted coconut oil for butter and use a plant-based milk.

Storage

Store the lemon blueberry bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator and rewarm gently before serving. The glaze may soften over time but still adds a lovely touch of sweetness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well. Do not thaw them before mixing—toss them directly in flour and fold into the batter to prevent color bleeding and sinking.

How do I know when the bread is done baking?

Insert a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs, the bread is done. Avoid overbaking to keep it moist.

Lemon Blueberry Bread with Lemon Glaze Recipe

Print Recipe

★★★★★

4.7 from 95 reviews

This delightful Lemon Blueberry Bread combines the bright, tangy flavor of fresh lemons with the sweet burst of blueberries, all encased in a moist, tender loaf. Topped with a luscious lemon glaze, this bread is perfect for breakfast, brunch, or a sweet snack. Easy to make and wonderfully fragrant, it offers a perfect balance of citrus and berry goodness in every bite.

Author: Elias
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes
Yield: 10 servings 1x
Category: Baking
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dry Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon all-purpose flour (for coating blueberries)

Wet Ingredients

1/3 cup unsalted butter (melted)
1 cup granulated sugar
2 eggs
1/2 teaspoon vanilla extract
2 teaspoons fresh grated lemon zest
2 tablespoons fresh lemon juice
1/2 cup milk

Fruit

1 cup fresh or frozen blueberries (fresh recommended)

Glaze

2 tablespoons butter (melted)
1/2 cup powdered sugar
2 tablespoons fresh lemon juice
1/2 teaspoon vanilla extract

Instructions

Preheat the Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9″ x 5″ loaf pan with parchment paper or lightly grease it with butter to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later incorporation.
Combine Wet Ingredients: In the bowl of an electric mixer, blend the melted butter, granulated sugar, eggs, vanilla extract, lemon zest, and lemon juice until the mixture is well combined and smooth.
Incorporate Dry Ingredients and Milk: With the mixer running on low, alternately add the flour mixture and milk in two batches—start with some flour, then some milk, followed by the remaining flour and milk. Be careful to stop mixing as soon as the batter just comes together to avoid overmixing.
Prepare Blueberries: If using fresh blueberries, rinse them lightly so they have a bit of moisture. In a small bowl, toss the blueberries with 1 tablespoon of all-purpose flour to coat them; this prevents them from sinking to the bottom of the loaf during baking.
Fold Blueberries into Batter: Gently and quickly fold the flour-coated blueberries into the batter by hand to distribute them evenly without breaking them.
Bake the Bread: Immediately pour the batter into the prepared loaf pan. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for about 30 minutes before transferring it to a wire rack with a baking sheet beneath to catch the glaze.
Prepare and Apply Glaze: Whisk together the melted butter, powdered sugar, lemon juice, and vanilla extract until smooth. Pour this glaze evenly over the cooled loaf and allow it to set for a few minutes before slicing and serving.

Notes

Using fresh blueberries is recommended for best texture and flavor, but frozen blueberries can also be used.
Coating the blueberries with flour is key to keeping them suspended in the batter.
Do not overmix the batter once flour and milk are added to keep the bread tender.
The glaze adds an extra burst of lemon flavor and sweetness—don’t skip it!
Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Keywords: lemon blueberry bread, lemon bread, blueberry loaf, lemon glaze, breakfast bread, sweet loaf, lemon dessert