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!

Ingredients:

  • 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

Directions:

  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!

Appetizers
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

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

Desserts
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

140 comments

  1. Can you use frozen blueberries?

    • This recipe was delicious however I could not get the glaze to harden. Does anybody have any suggestions?

  2. I made this today and i used frozen blueberries they still sunk to the bottom im really bummed

    • Hi Catherine,
      So sorry you didn’t have total success with the recipe. Did you coat the berries with flour? As noted in the recipe, the berries should be moist enough so the flour sticks to the berries. I imagine the bread was still delicious, just not as evenly speckled with the berries as one would like.

    • This is in my oven as we speek.I added 14 cup more flour to the batter so i could use one cup more bluberries i also wasn’t able to get the full amount of zest from my lemons so I use orange to make up the difference and will add half lemon and orange to the glaze. My house smells delish.

  3. Oh my! Hubby would love this! Pinning now! Thanks for sharing!

  4. Made this for the holiday’s and it was wonderful.

  5. Made yesterday, loved it.  Blueberries did not sink to the bottom. 

  6. Could i make this in a budnt pan instead of a loaf pan?

  7. My six year old granddaughter and I made this today, everyone loved it.

  8. The lemon blueberry bread looks very yummy. My husband is a diabetic. Can the sugar be replaced with Splenda?

  9. I have made this bread 3 times already…so yummy..my kids love it.

  10. I made this wonderful wonderful bread and it turned  out awesome but the real test is when my father taste it .  If you want to make  more than one loaf then double the recipe and use parchment paper on the bottom it is so so great thanks

  11. Made this for brunch today, ph my so yummy! I did use frozen blueberries which I took out of the freezer and ran cool water over them and let them sit to defrost while making everything else, I did coat them in the tablespoon of flour just before folding them in. I did not have any issues with them sinking to the bottom.

    I highly recommend this deliciously easy recipe!

  12. Can you make theis as muffin instead of loaves?

  13. I made this today and it was a huge hit with us!  I had purchased a big carton of blueberries at a great price, and had lemons on my tree, so it seemed like a good recipe to make.  It turned out beautifully, and I will definitely make it again.  Moist with just the right amount of lemony goodness.

  14. I made two of these.  They were awesome! Texture is almost like pound cake, but very moist. Gave one to my sister. She loved it! I coated my blueberries with flour as you noted.  Great idea!  I doubled the glaze recipe since I made two. It really doesn’t need all that liquid or to be doubled.  Thanks so much.  I will be making them again!

  15. I made this today and the middle didn’t cook at all. I even cooked it for five minutes longer. I’m very disappointed. 

  16. How do I get this recipe.You don’t give the derection on how to make it.I would like to try it

  17. Would like to make this. Need the recipe.

  18. HI Glory!i made this amazing lemon blueberry loaf this afternoon, it is amazing!  I used half and half since I didn’t have any milk.  It is so moist and perfect. My hubby found your video on facebook and asked me to make it. I posted a pic on Instagram and tagged you!  

  19. This is a huge hit with my my family and co-workers! Have made it a few times for bake sales at work, and as a just because.

    The flour on the blueberries is KEY!

    Best bread loaf ever!

  20. Could you give me the nutrition info please? It looks amazing!

    • Hi Debbie, I have not calculated the nutrition info but feel free to use google to find a nutrition calculator I’m sure you could enter the recipe ingredient and get the nutrition info you’re looking for.

  21. Converted this to Gluten Free with a one to one gluten free flour and it turned out perfectly! Thanks for sharing the recipe.

    • Hi Dawn, Your comment was just what I was looking for. What kind of gluten free flour did you use. Thanks. Denise

  22. Could you make it in tiny muffin tins?

  23. Anybody know how to preserve it? Can it be still good
    and moist in the refridge? 

    • Feel free to freeze the baked loaf (without the glaze), but I do not recommend refrigerating baked goods, as it tends to dry them out. The loaf will remain fresh a couple days at room temperature, but it never lasts (without being eaten) more than 2 days in my house!

    • I have made this delicious bread several times now and I always refrigerate any leftovers. We take them out and warm them in the microwave and they are still deliciously moist. My 8 year old loves it for breakfast in the morning and it’s easy for me on school days.

  24. Hi Glory,
    Thank you for sharing this wonderful recipe!  I love blueberries and lemon so this combination is like heaven to me….lol.  The cover image you used for this post really does this recipe justice, so much so that I couldn’t wait to get baking.  Can I just say there was a party of deliciousness happening in the mouth of my friend and I… Bravo!!  Oh, and the next day I swear the bread tasted even better.

  25. I am going to bake the Lemon Blueberry Bread. I want to put nuts in it. Would it make any difference?

  26. I made it but my blueberries also sank. Still tasty

  27. If using frozen do I still flour the blueberries?

  28. Would orange zest work with this recipe?

  29. I made the Lemon Blueberry bread today. I doubled the recipe and made two, putting one in the freezer to have for another time. It turned out perfect and was delicious! I will be holding on to this recipe.

    Thanks 😉

  30. I topped it with some basil leaves as I had some extra lying around before placing the blueberries and extra lemon zest on top. That really kicks up the flavor punch a notch. For some reason I couldn’t get the glaze to come out with the right texture, so I ended up sitting some powdered sugar over the final product

  31. Wow! This is amazing!! I used frozen blueberries but coated with flour and they did not sink. I will be making this again!

  32. Made this today and it came out delicious!! Blueberries were coated with flour , didn’t sink at all. Beautiful presentation. YUMMY!!!!

  33. Want to try this tomorrow

  34. This looks delicious, I must try it! Could you also turn into cupcakes if you wanted to, or is the texture/density not right for that?

  35. I’ve made this and it’s delicious. For anyone who may be having issues, please follow the recipe to the T. I’m a novice and everyone at work thought I’d bought it from a bakery. Thank you Glorious Treats!

  36. Oh my gosh this looks so good! I am over here drooling over this dish right now. I am all over this. I can’t even stop starring !!

  37. Can you use coconut flour or almond flour in place of the white flour?

  38. Made this last week. It was AMAZING. It’s a pretty big loaf so I gave half to my mom. I was actually wondering if you could maybe half the recipe and make two smaller loaves? Anyone have an idea of how long cooking time would differ? I’m on the welcoming committee in my neighborhood and this will for sure be my go-to recipe for the spring and summer!

    • You can use 2 of the medium tin foil pans and cook them about 10 minutes less, However I always test the center with my cake tester. When it comes out clean they are done. The pans are 3.75 in.w X 8 in. d X 2.38 in. h. Walmart sells them 3 for $.88. I spray them good with Bakers Joy. The bread comes out really well. I wash them and use them over and over. I use these pans with all recipes that makes only 1 large loaf.

  39. I made it as a loaf and it was great but not enough. How much modification to to the receipt to make into a bundt?

  40. Recipe :}

  41. Want to make ke this but my girl does better with no milk. Can I try a milk alternative. Like almond ect.? Any thoughts because I know shed love this. :)

  42. Hello, I am on a lemon craze right now. I made this for my bible study group and the ladies were a rave about it. 
    I used frozen blueberries and I coated them in flour but they still sunk to the bottom.  
    I made it again today and followed the whole recipe but I decided to add my blueberries into the cake batter after I placed a little cake batter in the bottom of the pan. I also made some cupcakes and cooked them according to a cake box recipe and they came out great.
    Thank you for the recipe! 

  43. How many servings are there in 1 loaf?

    • That just depends on how thick you cut the slices. A standard loaf pan is 9″long, so if you cut 1″ thick slices, you’d get 9. Feel free to cut them thinner if you like.

  44. I added some fresh grated zucchini to this, I hope it turns out okay, its baking now….

  45. I love anything lemon and blueberry and that lovely photo of this lemon blueberry bread drew me in!  Today I made two — one to test taste and share with my family (they loved it!)  and one to freeze and share with houseguests this weekend. As suggested, I’ll glaze it just before it’s served. DELICIOUS!

  46. I do not have lemons on hand.  Can I substitute limes???

    • Hmm, I’ve never tired it that way and I’m not sure the lime/blueberry combo would be quite the same. Feel free to experiment, but your results will likely be different from what’s shown here.
      Happy baking!

  47. My glaze was not white like yours on the pic. It was just a glaze. Did you do something different on the pic.?

  48. Absolutely the best!!! I make it so often, I know the recipe by heart!! It’s a 10 in our house!

  49. I just made this AGAIN!! We absolutely LOVE this recipe & yes once again  I added garden fresh shredded zucchini to this too & it’s amazing!! 

  50. What type of loaf pan do you like to use for this type of bread? I have Pyrex glass, light metal, dark metal non stick, and crock type. They all bake differently so what do you suggest for quick breads?

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