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!
Does this bread freeze well?
Hey there! Would I be able to use GF flour instead?
Isn’t this a cake?
Essentially yes, although it is quite common to refer to a small loaf cake as “bread” due to being baked in a bread pan, and sliced as bread would be.
Made it and can’t wait to try it. It came out so good!
Hi, I followed the glaze recipe to the letter but it came out WAY too liquid, what did I do wrong? Is it more of a wash for lack of a better term, usually there’s no butter in a glaze I thought? Thanks
The thickness of the glaze is based solely on the temperature of the butter. Simply allow the glaze to sit and cool a bit and it will thicken up on it’s own.
This recipe is amazing!! I am in love my daughter (5) & I made it together, & it was so simple & sooo yummy. I had a question though – does the glaze make the bread soggy if you keep it for a few days, or does it harden on top? We bypassed the glaze this time & just sprinkled sugar on top because I wasn’t sure (& I knew it would take us a few days to get through it), but I desperately want to try doubling the recipe & making a bundt cake with the glaze next time.
Hi Mary, So happy you enjoyed the recipe! The glaze does not make the bread soggy…but it does soak in a bit. I wouldn’t really describe it as hardening on top. I suppose if you are planning to store the cake a few days you may want to omit the glaze, as you did.
Hi. I absolutely love this bread it’s my favorite. I don’t have unsalted butter and was wondering if I could substitute salted butter and just decrease the actual salt by half ? Would that work? Thanks for the recipe. The glaze is so yummy I make a double batch and slather it on.
Can you double this recipe?
Sure! You can double the ingredients and bake in a bundt pan (you’ll need to increase the bake time), or simply double the ingredients and bake two loafs. Happy baking!
I made this yesterday and the middle collapsed and all the blueberries sank to the bottom! I did everything exactly as it said in the directions.
Hi Trish, Sadly, if the middle collapsed the cake was simply under-baked (unless you live at high elevation, and that’s another issue all together). Baking time will vary based on the type of pan you use and your oven, so be sure to check for doneness by inserting a toothpick fully into the center of the loaf, and make sure it comes out clean, or with a few crumbs, but no wet batter. I hope you give it a try again. Happy baking!
Just made this and it taste great!! However, mine didn’t rise as much any ideas on what could have caused that? I don’t feel like I over mixed it