Lemon Blueberry Bread

Moist, flavorful and delicious Lemon Blueberry Bread Recipe

This Lemon Blueberry Bread is a delicious, flavorful quick bread perfect to enjoy along with a cup of coffee or tea.

This 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.

If you don’t know Joanne and her gorgeous site, I just decided what you need to do today… go get to know Joanne and her beautiful, delicious, inspiring and fun site, Fifteen Spatulas!  Of course, I’d like you to finish reading this post first =)

Now, I live in California and Joanne is home in NYC snuggling her sweet little baby James, but thanks to the internet I’ve gathered today with a bunch of Joanne’s friends to throw her a virtual baby shower!  And you’re all invited!

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!

Read along for the details on this delicious Lemon Blueberry Bread, and then you’ll find a list at the end of this post with all kinds of other yummy treats Joanne’s foodie friends have prepared!

If you’re planning a spring brunch, baby shower, wedding shower or party of any kind,  you’ll find lots of beautiful and delicious treats perfect to add to your menu!

Sweet, tart and oh so delicious! Lemon Blueberry Bread

Perfectly moist, flavorful and delicious Lemon Blueberry Loaf Recipe

I love the bright flavors of blueberry and lemon, and they work together so beautifully in this simple loaf.

And I thought the blue and yellow color combo would be perfect to celebrate Joanne’s sweet baby boy.

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  =)

Perfectly moist, flavorful and delicious Lemon Blueberry Loaf Recipe

Print Recipe

Lemon Blueberry Bread

Yield: 1 - 9"x5" loaf

Perfectly moist, flavorful and delicious quick bread!


  • 1 and 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/3 cup unsalted butter, melted
  • 1 cup 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 Tablespoons all-purpose flour
Lemon glaze
  • 2 Tablespons butter, melted
  • 1/2 cup powdered sugar
  • 2 Tablespoons fresh lemon juice
  • 1/2 teaspoon vanilla extract


  1.  Preheat oven to 350*F and line a 9"x 5" loaf pan with parchment paper (or lightly grease with butter).
  2. In a medium bowl, whisk the flour, baking powder and salt, and set aside.
  3. In the bowl of an electric mixer, blend together the melted butter, sugar, eggs, vanilla, lemon zest and lemon juice.  Mix until well combined.
  4. 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.
  5. 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.
  6. Add the flour coated berries to the batter and gently but quickly stir, by hand, to combine.
  7. 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).
  8. 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!

Notes - If baking the day before serving, wrap cooled loaf in plastic wrap and store at room temperature WITHOUT the glaze. Then, mix up and add the glaze the day of serving.

Recipe source - Slightly adjusted from allrecipes

Here’s the complete party menu…

I’m looking forward to cooking, baking and mixing my way through this list of amazing looking recipes!

Congratulations Joanne and Pete!

Italian Sub Sandwich Roll-ups from Michael of Inspired by Charm
Smoky Roasted Red Pepper Sun Dried Tomato Hummus from Jeanette of Jeanette’s Healthy Living
Creamy Sweet Potato Soup from Sadie of Dairy Good Life
Whipped Goat Cheese & Blueberry Balsamic Crostini from Meseidy of The Noshery
Rosemary Flatbread with Baked Goat Cheese from Heidi of FoodieCrush
Spring Herb Cream Cheese Appetizer Cups from Rachel of Rachel Cooks
Crostini with Almond Ricotta and spicy olive tapenade from Heather of HeatherChristo

Fruit Freeze from Deborah of Taste and Tell
Mint Lemonade from Trish of Mom On Timeout
Ginger Lemonade from Kathy of Panini Happy

Chocolate-Covered Rice Krispies Treats from Julie of The Little Kitchen
Orange Fluff from Jamie of My Baking Addiction
Chocolate Peanut Butter Pretzel Brownies from Susannah of Feast + West
Mini Ombre Heart Cookies from Bridget of Bake at 350
Mini Coconut Pound Cakes from Mary of Barefeet In The Kitchen
Yellow Sheet Cake with Chocolate Sour Cream Frosting from Jennifer of Savory Simple
Unicorn Shaped Cookies from Jessie of CakeSpy
Oreo Cheesecake Bites from Brenda of a farmgirl’s dabbles
Lemon Blueberry Bread from Glory of Glorious Treats
Blintz with Blackberry Sauce from Sommer of A Spicy Perspective
Pastel Rainbow Cake from Bree of Baked Bree
Individual Chocolate Souffles from Andie of Andie Mitchell


  1. Looks so beautiful and tasty, Glory!!! <3 Thank you so much for joining in on the shower!! xo

  2. Oh my but this looks gorgeous! My hubby loves bluberries and I love lemon ! It’s a win for the both of us. Congratualtions to Joanne on the arrival of her precious new baby boy!   :)

  3. I just love the flavors of lemon and blueberry together, what a pretty bread! Thanks for joining in on this baby celebration! 

  4. I die! My favorite combo! Beautiful bread! 

  5. Wow, Glory, you instantly made my mouth water looking at the first photo. That lemon glaze does it for me–POW! It’s Spring! thanks for sharing, I’m going to make it as soon as I get hold of some fresh blueberries. (BTW, loved the kitchen remodel photos–you DESERVE the dynamic fresh space!)

  6. this looks so good l mean l could bake it but since l am only searching this up on a cromebook and lḿ only a 9 year old girl l would need an adult to help me.

  7. This looks divine!! Love lemon! I need to check out this Fifteen Spatula’s blog also.

  8. Mmm…breakfast cake! I am all over this — it looks fantastic, Glory!

  9. This looks perfectly scrumptious!  I looks moist and like it is packed with flavor!  I need this right now!  :)

  10. This looks great! Glad to see you are back to blogging.

  11. Glory!!!! What a sweet surprise it was to wake up to a celebration of James, me, and Pete!! Thank you so much. There’s been a lot of joy lately and this made this new chapter feel extra special. I can’t wait to make this bread too. You definitely put in an appropriate amount (LOTS) of blueberries :) haha. <3 you and miss you!

  12. I have been binge-reading your blog for the past few days and you have so many cute ideas for parties and treats!  Thanks for sharing!  

  13. Hi, very beautiful pastries and mouth-watering. Prepare for the holiday!

  14. Besides looking delicious, this loaf is gorgeous!

  15. One day when I opened my email from you I saw your amazing photos of the Lemon Blueberry Bread. I had to bring something to school for our monthly breakfast the next day and decided to make it! It was gone in less than ten minutes. I brought it again this month and people complained that next time I have to make two. This is a simple but delicious bread! Thanks for sharing

  16. Making for Mother’s Day,  nice. 
    …”coming together QUITE easily”
    Not yet “cooling on the wire RACK” though. ..

  17. Made this bread today and love it. Very moist , will make again

  18. Mixed blueberries with flour but they still sunk to the bottom.  Very disappointed . Will not use this receipe again!  Tried it three times for a shower.

    • Hi Colleen,
      So sorry to hear you had trouble with the recipe! I just made another loaf this week with no problems, so I’m not quite sure what to suggest. Did you make any ingredient substitutions?

    • Maybe your dough has too much liquid? I didn’t have this problem and I even decided to throw more in and didn’t coat them. 

  19. I made this bread and love it. It was very moist and the lemon was not strong. I don’t like a lot of lemon and this was just right for me  will make this bread many more times                 

  20. Made this today! Thank you for sharing.  Took right at 65 minutes. The edges are very brown but the inside needed to be cooked. I didn’t have enough all purpose flour and ended up using 1/2 cup whole wheat flour. Have you ever punched holes in the top before the glaze? 

    • Hi Nikki,
      So glad you gave the recipe a try! I don’t usually punch holes in it for the glaze, but if you add the glaze when the bread is still a bit warm it seems to soak in nicely. Of course, feel free to poke some holes for the glaze if you like, the glaze is really good!
      Happy baking!

  21. Made this and it definitely did not disappoint. We couldn’t stop eating it!!! 

  22. made two small loafs as practice runs, because i was wanting to take it to a family reunion lake weekend with my (very) new husband’s family.
    the first two turned out perfectly! froze one loaf and defrosted fine!

  23. Hi im planning to follow recipe as is but i am putting it into mini loave pans so my husbands coworkers gets one esch, how long do i bake it for??

    • As with most any baked good, you can adjust the pan size and simply use the “toothpick test” to check them. Once the breads have a slight dome and appear baked, pull one out and insert a toothpick in the center, then remove. The toothpick should come out clean, with no wet batter. Happy baking!

  24. This looks so good, and the photos are beautiful! Can you offer suggestions for the best way to freeze it (to store it well and best way to defrost it)? Thanks!

    • I have not experimented with freezing it, as I generally prefer baked goods fresh. Certainly I understand the need to save time by baking ahead, so it’s worth experimenting. I would certainly omit the glaze until the day you are planning to eat the bread. Happy baking!

  25. This bread looks amazing! Like Hilary, I, too, would like to know if this can be frozen: with the  glaze or add the glaze after thawing? 

    • I have not experimented with freezing it, as I generally prefer baked goods fresh. Certainly I understand the need to save time by baking ahead, so it’s worth experimenting. I would certainly omit the glaze until the day you are planning to eat the bread. Happy baking!

    • Hey there… I just wanted to let everyone know that yes the bread can be frozen. Just about any bread can be frozen, but when adding a topping, that should be done after the bread is defrosted and ready to eat!

    • I freeze breads all of the time. I may go a bit overboard on the protection portion from freezer burn though. After cooling completely I wrap the loaves individually with plastic wrap, then with foil, and finally I place the loaf or loaves in freezer bags (depending on the size of your loaves and/or bags) and push as much air out as possible before putting in the freezer. I’m excited this year as I received a seal a meal for Christmas to give it a try. 
      Happy freezing!

  26. Can this be made into muffins and if so time and temp please. 

  27. The timing was way off for me!! I bake all the time so know it’s not my oven!! I cked it at 50 min n it was almost burnt!!!

    • Hi Marla,
      Glad you caught it in time! Bake times can vary quite a bit based on the type of pan used, and the oven itself. I generally bake in a ceramic or stone bread pan, and it’s likely that a metal pan would bake much faster. I’m not sure which you used, but I’m glad you found what works for you and I hope you enjoyed the recipe. Happy baking!

  28. The bread is delicious but I struggled with the glaze. My glaze was more yellow than white and didn’t harden. Any idea why that is? 


    • I’m not sure if the color of the glaze is a big issue, but generally salted butter is more yellow than unsalted, so that could be a factor. Also, if your vanilla extract is super dark that could effect the color. Feel free to eliminate the vanilla in the glaze if desired.

  29. I have a confession….I think I’m addicted to this bread.  I’ve been make two loafs every weekend – one for my family and one for my parents.  Each of us secretly hoards slices or rations portions to others.  Very yummy bread.  Thank you…I think

  30. Made this today and all I can say is wow! Simple ingredients but amazing flavor. I will add this to my muffin/quick bread recipes.

  31. This bread was perfect – wonderful lemon flavor with the delicious contrast of sweet and beautiful blueberries.  I followed the recipe exactly and had excellent results.  Instead of a loaf pan, I used a Swedish almond cake tin, and it was just the right size.  I inverted the bread after it cooled, and it was beautiful.  I will definitely bake this again – taking it to my neighborhood coffee this weekend!

  32. I just made this, waiting for it to cool! I am excited to try this :) thanks for the recipe!

  33. Can this be frozen?

  34. I’m making this for a brunch and I wanted to bake it in the foil loaf pans buuut I can only find them in 8×3 7/8. Would I just not use all the batter?

    • Hi Candice,
      I might suggest you use the smaller pans you have, and then reserve a bit of the batter and make a couple muffins (in a muffin pan, with a paper liner). Fill the loaf pan about 2/3 full with batter, and make muffins with what you have left.
      Happy baking!

  35. This is my absolute favorite and by far the best recipe I have found! Thank you so much for sharing! I haven’t made it since fresh blueberries were in season, but I have been thinking about trying to make it with frozen blueberries because I have been craving it.

    Thank you again! My whole family loves it so much I have to make a bunch of loaves, ones I make one they keep asking for more.

  36. Sounds nice, but I would prefer a healthier recipe preferably without sugar and avoiding refined all purpose flour.

    • Hi Ellen,
      Please feel free to make any recipe adjustments you like, but the results will certainly differ from the loaf pictured.
      Happy baking!

  37. Looks delicious. Want to make for a Christmas Day brunch. Do I need to thaw my frozen blueberries and if so, do I still roll them in flour also?

  38. Hi ! would I use Lemon Juice from bottle or from whole lemon ? Thank you God Bless

    • I always recommend using fresh lemon juice in any recipe when possible. You may substitute with bottled lemon juice if needed, but the flavor will be affected at least a bit.

  39. So this was just absolutely scrumptious! So easy…
    and yet so yummy! I followed the recipe exactly and blueberries did not fall. Wish I could leave a pic…but yours definitely has better presentation.

    I’ll definitely make this again and I’ve shared via fb. ☺ Thank you!

    • Awe, thanks so much for the lovely comment! I’m so glad you enjoyed it and had such success! You can always share photos on my Glorious Treats Facebook page if you like. Happy baking!

  40. How many servings is this loaf. Calories would be nice too.

    • Hi Shirley,
      This is baked in a standard size loaf pan and you can cut the slices as thin or thick as you wish, so you can likely get 8-10 slices from one loaf.
      I do not have the calorie information posted on any of my recipes, but I’m sure you can find a good calorie calculator by doing a quick google search, and then inputting the ingredients.
      Of course the beauty of baking from scratch is that you can control what you are adding to the recipe, and make adjustments according to your preferences.
      Happy baking!

  41. This bread is so good and I thought it was easy to make.  I will definitely make this again! If you love lemons and blueberries you must try this.  It also looks like it was time consuming, but not really!

  42. Will it still be ok if i cut out the glaze?

  43. This recipe is SO GOOD! I’m not a confident baker but the directions were easy to follow and I actually didn’t mess it up. Will definitely recommend this to friends and family! My only problem is that I wanted to eat the whol loaf :-)

  44. Can I substitute the lemon juice and zest with lemon juice concentrate. In other words, I don’t have a fresh lemon available but one of those lemon juice things in a plastic lemon. Lol

    • If bottled lemon juice is your only option, then yes, I think it would work just fine. There may be a slight sacrifice in flavor, but the recipe will still work fine and should still be quite delicious. Happy baking!

  45. This bread is simply delicious! Just made is the other day and 4 family members are loving it, including a 2 year old who’s favorite fruit is blueberries. Plan to make it many more times.

  46. Like your recipes. I need to understand how to print. 
    Thanks judy

    • Hi Judy,
      In the area of the post where the recipe is, there is a small photo of the Lemon Bread, and just below that it says “Print recipe”. Just click that text and you will be able to print the recipe and small photo.
      Happy baking!

  47. Made the loaf and it was super easy and sooooo delicious!! My son just loved the icing!! Definitely on my favorite list!!

  48. Hi,
    Made this bread two days ago, but it’s gone now. Just bake another for tomorrow breakfast. I did it without the icing and still it  taste yumm!.  It taste much nicer overnight. Very Glad I found this recipe as my husband is loving it too.

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