This Lemon Blueberry Bread recipe produces a perfectly moist, flavorful and delicious loaf of quick bread! Topped with a lemon glaze this easy bread recipe is a classic combination of tart, sweet, and bright flavors! Sure to be a new favorite! Serve for breakfast, snack, or dessert! Love all things lemon? Try these lemon favorites: Lemon Curd, Lemon Blueberry Crepes, and Lemon Bundt Cake!
Lemon Blueberry Bread
This Lemon Blueberry Bread is a delicious, flavorful quick bread perfect to enjoy along with a cup of coffee or tea. I love the bright flavors of blueberry and lemon, and they work together so beautifully in this simple loaf.
This lemon blueberry bread recipe comes together quite quickly and would beautiful for a special brunch, tea party or shower. In fact, I made this recipe with a very special occasion in mind… a sweet baby shower for my friend Joanne of Fifteen Spatulas.
Read along for the details on this delicious Lemon Blueberry Bread!
Lemon Blueberry Bread Ingredients
- all-purpose flour – make sure you properly measure the flour. Loosen your flour up by stirring the flour in the container, spoon it into the measuring cup and then use the back of a knife to level the cup, sweeping the excess flour off the top of the measuring cup.
- baking powder – the leavening agent in this bread which helps the blueberry bread to rise.
- salt – a critical component in this recipe as it helps to intensify the lemon and blueberry flavors.
- unsalted butter – you can use salted if that is all you have on hand. Cut the amount of salt in half.
- sugar – granulated sugar gives this lemon blueberry loaf a lovely sweetness and helps balance out the tartness from the lemons
- eggs – brings the mixture together.
- vanilla extract – use the real stuff here, it adds so much flavor!
- fresh grated lemon zest and lemon juice – for a delicious lemon flavor. Zest your lemons first before juicing.
- milk -loosens up the batter.
- blueberries – you can use fresh or frozen but please remember to toss them in flour before adding to the batter. This keeps them from sinking to the bottom while the bread is baking.
And To Finish It Off – A Glaze!
The glaze is super simple to make but adds so much to this quick bread recipe. Just 4 ingredients that get whisked together and then drizzled over the bread.
- melted butter
- powdered sugar
- fresh lemon juice
- vanilla extract
FAQS
- Can this bread be frozen? Yes. Let the bread cool completely first. Then wrap in plastic wrap, followed by foil and then place in a freezer safe airtight container or ziploc bag for up to 3 months. Thaw in the refrigerator.
- Can I use frozen blueberries? Yes. Frozen blueberries can be used in place of fresh blueberries in this recipe.
- Can I use a different type of berry? I haven’t personally tried other berries in this recipe but many readers have successfully. Blackberries and strawberries seem to be the best options.
- How should this bread be stored? Leftover lemon blueberry bread should be stored at room temperature or in the fridge in an airtight container for up to 3 days.
This Lemon Blueberry Bread is moist, fluffy, sweet and flavorful! I know I’ll be making this recipe again and again!
I may have even gone a little overboard with blueberries, so the recipe below actually lists a slightly smaller quantity than I used =)
More Lemon Treats to Try
- Lemon Blueberry Bundt Cake
- Raspberry Lemon Muffins
- Lemon Cream Puffs with Fresh Fruit
- Perfect Lemon Bread
- Lemon Thumbprint Cookies
How To Make Lemon Blueberry Bread
Lemon Blueberry Bread
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 I used fresh
- 1 tablespoon all-purpose flour
Lemon Glaze
- 2 tablespoons butter melted
- 1/2 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350*F and line a 9"x 5" loaf pan with parchment paper (or lightly grease with butter).
- In a medium bowl, whisk the flour, baking powder and salt, and set aside.
- In the bowl of an electric mixer, blend together the melted butter, sugar, eggs, vanilla, lemon zest and lemon juice. Mix until well combined.
- While slowly mixing, add flour mixture and milk in two batches (some flour, then some milk, then the rest of the flour and the rest of the milk). Stop mixing as soon as it's just combined.
- Rinse off the blueberries (if using fresh) so they have just a bit of moisture on them, then, in a small bowl toss the blueberries and 1 T. flour. This flour coating will help prevent the blueberries from sinking to the bottom of your loaf while baking.
- Add the flour coated berries to the batter and gently but quickly stir, by hand, to combine.
- Immediately pour batter into prepared pan and bake for 55-65 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Cool bread in the pan for about 30 minutes, then move to a wire cooling rack with a baking sheet below (to catch the glaze you're about to add).
- Prepare glaze by simply whisking together the melted butter, powdered sugar, lemon juice and vanilla, then pour glaze over the loaf. Allow to set a few minutes, then enjoy!
Video
Notes
Nutrition
Originally Published on: Mar 30, 2016
I’ve been blessed to get to know Joanne not just through her site, but in person too, and let me tell you she is as sweet as can be, and gorgeous inside and out! I know she’ll be an amazing mom! Congratulations Joanne and Pete!
Your lemon\blueberry cake looks heavenly!! I can’t wait to try it!
Thanks for the recipe!
Cindy Mc
Hello,
Do you think I could substitute gluten free 1:1 flour and have good results?
Thanks!
Hi Heather, I have not experimented with gluten free flour much at all, but I do think this recipe could likely be successful with a good 1:1 style flour mixture. Feel free to experiment. Happy baking!
would like to know how you made out with the gluten free flour? and did you use the same amount as the recipe calls for?
Hi Dawn, I have had several readers tell me they had success with the recipe as is, just swapping out for a 1 to 1 style gluten free flour mix. So as long as you’re using a gluten free flour that says it’s designed to measure the same as traditional flour, then you can move forward with my recipe as listed. Happy baking!
I made the bread and while it turned out great, I think I need special instructions for high altitude since I live in Denver. Any recommendations?
Thank you!
This bread is by far the best lemon loaf out there and the blueberries take the loaf over the top with flavour. I highly recommend this recipe.
Thanks so much for the sweet comment! I’m so glad you enjoyed the recipe!
I have made this blueberry lemon bread at least 5 times. It is easy and so so good! I live in the San Joaquin valley where lemons and blueberries are grown and nothing puts them together better than this bread! Thanks for the recipe!
This bread was a huge hit at a fun-filled camping weekend with friends. It paired nicely with bananas, Greek vanilla yogurt and coffee. They even went back for thirds and saying …”MMMmmmm!” Thank you
I put all the lemon juice in the batter! Can I use lemon extract somehow for the glaze?
Can this be doubled?
Sure! Two options… if you want to double it and simply bake in two separate loaf pans, then go for it! If you’d like to double it and put it in a bundt pan, then I’ve already set that up for you in this post –> https://www.glorioustreats.com/lemon-blueberry-bundt-cake/
Happy baking!
I made it today for my hubby and its sooooooo good! Will make again and probably use other berries for it! Thanks for the recipe!
Two table spoons of butter in the icing didn’t seem right at all. Is it supposed to be two teaspoons?
Hi Lydia,
The recipe is correct as listed, but feel free to reduce the butter if you wish.
Happy baking!
Glory
Love this recipe. I’ve made a few times. One time
I added 1/2 tsp of almond extract to the batter and after I glazed the cake I sprinkled slivered almonds on the top with a mound of blueberries in the middle and lemon zest. Looked and tasted delicious.
Nothin’ wrong with more blueberries, Jasmina! Here’s to instinct, a well-honed sense of baking outcomes, and the license to try. Sounds delicious!