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!
This is amazing. I will be making this on repeat!! So simple, so flavorful and moist. New family fave!
So glad you enjoyed the recipe!
This recipe is AMAZING. Thank you for sharing. ♥️
THIS was delicious. I will make this agian. Thanks for the great recipe.
Made this today ! Absolutely 100% Delicious! I followed the directions with one exception. I added an additional 1/2 cup of Blueberries. Other than that, I followed the Recipe completely.
It’s amazing! Highly Recommend!
I love this as a bread! Can I make it into muffins? I am using this recipe to make something for a fundraiser for the youth in my church for a trip this summer and wonder if it will work as muffins.
Yes, you can make it into muffins. However, it may not be appropriate for youth, as they typically do not have a refined enough palate for blueberry and lemon. Perhaps stick to chocolate and bubblegum flavors.
This came out amazing. It was moist and delicious. Great lemon flavor but not *too much*. I just loved it and so did everyone else! Would highly recommend.
Easy, lovely, tasty recipe! To anyone who wants to make this into mini individual loaves like I did, I suggest heating your oven to 350 and baking for 30 minutes, then take your pan out and cover with foil for an additional 5-10 minutes. At the 30 minute mark, your crust will be golden brown but the inside is underbaked (I did the toothpick test). To prevent the crust from further browning but continue baking on the inside, foil is your friend! I still had a few crumbs on the toothpick, but that personally works for me as I did not want a dry bread.
Always a smashing hit when I serve or take to a function. Easy to make as well.
This is the best lemon blueberry bread I’ve ever made! So moist!
This is a really delicious recipe. Very bright, fresh flavor and not overly sweet. I only used about a 1/3 of the glaze and it added a lot of tanginess, so if you prefer a sweeter loaf, maybe omit or make a different glaze. Definitely a perfect addition for a Sunday brunch!
I made this for My Sister’s Birthday. She loves blueberries & lemon. It was amazing. She loved it and made me promise to never lose this recipe.
I will definitely make it again.
I subbed cherries for blueberries and added lemon zest into the glaze also- it was delicious! You can pretty much use a variety of fruits in this base loaf recipe and it is delicious either way!