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

171 comments

  1. I made this yesterday; followed directions exactly. Made a beautiful loaf of bread. My family loved it.  This recipe is a keeper!

  2. I’ve made this several times. My husbands aunt keeps telling me how delicious it is…so I’ll be making it again tomorrow, just for her!

  3. I made this today with gluten free flour.  Wow!  Awesome recipe!!  I wouldn’t change a thing.

  4. Made in in square pan, baked for 55 mins. Delicious!

  5. I made this recipe last night as a trial run before I gift them to my neighbors for the holiday. I followed the recipe to a T, but all my blueberries stayed at the top so I didn’t have the pretty marble effect. I tossed them in flour, but maybe they weren’t wet enough because not much flour stuck to them. I also set aside a small amount of the batter to make into mini donuts, and I must say that these turned out delicious! Quick question, would this work out just as well in an 8×8 pan? Also, do you think it will still get that marble effect?

  6. Why is baking powder used as a leavened here when Baking Soda is the leavened of choice for acids like lemon juice?

  7. I am baking 2 , can I freeze one and glaze at a later date?

  8. Mmmm… This looks absolutely mouth-watering! Just bought a container of blueberries and now I know just what I’m going to do with them. Have a feeling this is gonna be one of those keeper recipes that I make again and again!

  9. This was amazing! My hubby said if he ever could only have one last meal or food item, this would be it! 

  10. I have made this so many times and all my friends and coworkers love it! I was wondering if I make them into individual mini loafs, how exactly should I go about that? I would make a batch but not sure how much to put into the pan. Any help would be greatly appreciated

    • When I made mini loaves, I just poured in enough batter until it was about an inch from the top of the pan. Then they were done after about 24-27 minutes. Hope it helps!

  11. Has anyone used almond milk in this recipe? BTW someone said mini donuts!??? YES I am going to try that one

  12. All I can say is 5 stars and more! Made it today.
    I don’t even like lemon cake/bread and this is to die for!
    Gave 3/4 of it to my daughter to take home so I won’t eat it all.
    She tasted it at my place and said MOM that is up there with your Flour-less chocolate cake and Pumpkin Cheesecake.
    This is a KEEPER

    • Thanks so much for the sweet comment! I’m so glad you loved it!
      Now I feel like I might need your recipe for Flourless Chocolate Cake! =)

  13. I made it today and it is amazing

  14. This bread is soooo good! Thanks.

  15. So easy to make and really good. I made it two days in a row. I used freshnMeyers Lemons too

  16. Has anyone doubled this recipe? I’dd like to use a bundt pan

  17. Has anyone doubled this recipe?

  18. The bread is very good but my blueberries all sunk to the bottom. I coated them in flour they were frozen but the recipe said I could use either.  Disappointed

  19. Looks great – I think u have the perfect amount of blueberries 😀

  20. Do you pour the glaze fresh out of the oven, or let it cool to room temperature?

    • I’d suggest letting the cake cool just a bit, but you can add the glaze while the cake is still a bit warm. Happy baking!

  21. This recipe is absolutely perfect! I’ve been searching for a moist, dense, and delicious lemon loaf forever — this is THE ONE!! It will definitely be my go to from now on. Thank you for sharing, Glory! <3

  22. Do you think these would turn out alright as muffins? I am making a few batches for a fundraiser and I feel a loaf would be too messy.

  23. Would this bread freeze well? If so, I’d assume I wouldn’t want to glaze before freezing. What do you think?

    • Yes, I have many readers tell me that they’ve had success freezing the bread (in our house we always eat it fresh). As you mentioned, I would suggest waiting to add the glaze. Happy baking!

  24. I made this today & it was absolutely amazing!!! Definitely writing this recipe down so I don’t ever lose it!! 

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