Lemon Blueberry Bread
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Lemon Blueberry Bread is bursting with fresh blueberries and bright citrus flavor, finished with a sweet lemon glaze for the perfect treat any time of year!
Lemon Blueberry Bread is bursting with fresh blueberries and bright citrus flavor, finished with a sweet lemon glaze for the perfect treat any time of year!
Table of Contents
It’s the perfect balance of tangy and sweet, with a soft, tender, moist crumb. Quick breads like this Blueberry Lemon Loaf are always such a hit. Great for breakfast, brunch, snacks, and of course, a dessert.
This refreshing lemon loaf would go great with another quick bread recipe of mine, like Cinnamon Swirl Banana Bread or a savory option like a loaf of Chocolate Zucchini Bread.
Why You'll Love This Recipe
Bright, Fresh Flavor The combination of zesty lemon and juicy blueberries gives this loaf the perfect balance of sweet and tangy in every bite.
Incredibly Moist & Tender Soft, buttery crumb with bursts of blueberries throughout — it stays moist for days (if it lasts that long!).
Perfect for Any Time of Day Enjoy it for breakfast, brunch, dessert, or an afternoon coffee break. It feels special but is made with simple, everyday ingredients.
For even more savory breakfast options, try my Sausage Spinach Quiche or these Chorizo Breakfast Burritos!
Let's gather The Ingredients
- Baking staples: all purpose flour, baking powder, and salt
- Sweetness: Granulated sugar and vanilla extract
- Melted butter: Both salted or unalted will work.
- Eggs: large
- Blueberries: Fresh or frozen will work.
- Lemon zest and lemon juice
How To Make Lemon Blueberry Bread
- Step 1: Add flour, baking powder and salt to a medium bowl and mix dry ingredients together.
- Step 2: Add butter, sugar, and eggs to a large bowl and mix wet ingredients by hand or using a hand mixer.
- Step 3: Gradually add in flour mixture and milk to the wet batter and mix until combined.
- Step 4: Add blueberries to a small bowl and toss with a small amount of flour until well coated.
- Step 5: Fold juicy blueberries along with lemon zest into the bread batter.
- Step 6: Pour bread batter into the prepared loaf pan and bake. You can remove fresh loaf from pan and let cool on wire rack if desired.
Recipe Tips
- I used a 9x5-inch baking pan, but if you have an 8x4-inch loaf pan, you can use that. Just add 10-12 minutes to the bake time.
- Don’t skip the zest. The lemon zest adds brightness and fresh lemon flavor
- This bread stores well and actually tastes better the next day once the flavors have had time to develop. Wrap the bread in plastic wrap or aluminum foil and store at room temperature for up to 3 days, or refrigerate for up to 5 days. Additionally, you could store slices in an airtight container. You can freeze fresh baked loaves in a freezer safe bag once cooled and wrapped in plastic.
Recipe Faq's
Yes! Just don’t thaw them before mixing, and be sure to coat them in flour to help prevent the color from bleeding into the batter and to help prevent them from just sinking to the bottom when mixing everything together.
Do the toothpick test. Insert a toothpick in the center, if it comes out clean or with a few moist crumbs it should be done baking. If it comes out with wet batter on it or dripping, you'll need to continue baking and check again after a few minutes.
More Blueberry Recipes
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Lemon Blueberry Bread
Equipment
- 1 loaf pan
Ingredients
- 1 ½ cups all purpose flour spoon and leveled
- 1 teaspoon baking powder
- 1 teaspoon salt
- 6 tablespoons butter melted
- 1 cup granulated sugar
- 2 eggs
- ½ teaspoon vanilla
- ½ cup milk
- 1 cup blueberries or frozen
- 1 tablespoon all purpose flour
- Zest from 1 lemon
Lemon Icing
- ¾ cup powdered sugar
- 2 tablespoons lemon juice
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Instructions
- Preheat the oven to 350 degrees, Line a 9x5 loaf pan with parchment paper (making sure to hang over the edge a bit) or spray the pan with cooking spray.
- In a medium bowl add the flour, baking powder and salt and mix until combined.
- In a large bowl add the butter sugar and eggs and using a hand mixer mix until combined.
- Add in the flour mixture and milk, mix until combined.
- In a small bowl add the blueberries and toss with the tablespoon of flour until coated.
- Fold the blueberries and lemon zest into the batter.
- Spread the batter into the prepared baking pan and bake for 55-60 minutes or until a toothpick comes out clean.
Lemon Icing
- In a small bowl add the powdered sugar and lemon juice and mix until combined. Drizzle over the cooled lemon blueberry bread, slice and serve!
Bright, fresh, and so good with coffee!