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!
Such a great Recipe!! Loved the bread. Not too sweet and the perfect density and moisture. I used fresh blueberries. I did not have an issue with them sinking at all. This will definitely be a regular at my house now.
Yay! So glad you enjoyed the recipe! Thanks so much for the lovely comment!
Would this work with blackberries?
Hi Sarah, Yes, I think that blackberries would work just lovely. Happy baking!
Omg! This recipe was so easy and delicious. I used cake flour and frozen blueberries.
It turned out scrumptious!
Yay! So happy to hear you loved it as much as my family does!
This is absolutely delicious, someone requested I make it without blueberries (crazy, I know) would I have to adjust anything?
Hi Claire,
I think you would be fine to omit the berries and simply enjoy this as Lemon Bread. Happy baking!
Just made your blueberry lemon bread. Yummy! Great recipe, easy to follow directions. Delicious outcome. I will definitely make this again!!
The Lemon Blueberry Bread is wonderful! We opted not to add the glaze & it is still delicious!
Definitely saving/sharing this one!
Hi. I absolutely love love this bread. I’ve made it several times and everyone loves it.
Can I make thus ahead and freeze it? I would make the glaze the day I thaw it out but was hoping it would taste as good if I froze it. Please let me know and thanks for the great recipe. Woot!
Have you tried this will raspberries?
Hi Celeste, I think raspberries would work perfectly well. You’ll want to be careful when you stir the in the batter, as they are more delicate than blueberries… but other than that, I think it would be beautiful and delicious! Happy baking!
Lovely bread! I chose not to use the glaze bc it was sweet enough all on its own! I’ve enjoyed having a slice with my coffee and shared it with family! Everyone enjoyed! Great recipe!
If I wanted to sift the flour in this recipe to make the crumb more tender, could I? I want a more cake like fluffy bread, not super dense. Would it affect anything negatively? Can’t wait to try this recipe out!
I baked this for the first time today and I noticed it is much darker than in the picture. Did you use a metal or glass pan? I used a glass bread pan and measured it to make sure the dimensions were correct. Any idea why mine got so dark? It definitely was not overbaked… I checked it at 55 minutes, then 60, and the toothpick came out all gooey both times. It took the full 65 minutes.
I baked mine in a glass bread pan as well. Ovens do tend to vary a bit, feel free to reduce the oven temperature just a bit and see if that helps. Also, you may try lining your pan with parchment paper… this will help you remove the bread very easily, and also tends to reduce browning (on the bottom and sides) just a bit. Happy baking!