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. Making it for the second time. My husband loves this bread. He said ,”I thought your banana bread was good but this is even better!”

  2.  I baked this bread this morning and couldn’t resist trying a slice.  It is delicious!!  The sweetness of the glaze is offset by the tartness of the lemon perfectly.  A great way to get more blueberries in my diet . Thank you for this recipe!!

  3. We absolutely loved this. Will be making it again (and again and again).

  4. I made this tonight and it is DELICIOUS! Coating the blueberries really helped them from not sinking, they were dispersed beautifully and evenly. Thank you for this recipe!

  5. Do you think I could make this in a muffin format? My kids love it but I thought it would be easier to pack in their lunches as a muffin. 

    • Yes, I think this recipe would work great as muffins! You’ll have to adjust the bake time, just watch for when the cakes have a slight dome and a toothpick inserted in the center of a muffin comes out clean, or with a few moist crumbs.

    • Thanks for asking this, made it as a bread several times, going to try it as muffins tomorrow.

  6. Just Love It !! tryed it 2 times. both times the berries sank. But still great. thanks for sharing.. 

  7. I have made this for the last 2 easter brunches and will again this Easter.
    This is not a bread at all.
    It is a cake kinda the softness and richness of the best pound cake you have ever eaten!
    No one can stop eating this.
    I always use a glaze on it of powdered sugar/vanilla and Lemon rind.
    Decorate it with 2 mint leaves and a blueberry in the center.
    You will be the HIT of anay gathering with this.

  8. Would love a recipe book if I could get a copy?

  9. Love your recipe! It really taste soo good. I tried it with Strawberry and it really blend well with the lemon

  10. I noticed some of the total amounts of ingredients are split between bread or glaze. (i.e. flour & vanilla, zest etc). My question is regarding the butter. Do I take 2T butter from the 1/3 C butter, to use for glaze? Or is the total amount of butter in this recipe, 1/3C+2T?
    Can’t wait to try!
    Thanks, new at baking:)

    • Hi Ali,
      Happy to help. None of the ingredients are split… in other words, all of the ingredients listed under the “Ingredients” heading ALL go into the bread portion. And then, the ingredients listed under “Lemon glaze” ALL go into the glaze. In other words, there is 1/2 tsp. vanilla in the bread, and then another 1/2 tsp. in the glaze. Same for the butter. 1/3 cup butter in the bread, then an additional 2 T. butter in the glaze. Happy baking!

  11. Nothin’ wrong with more blueberries, Jasmina! Here’s to instinct, a well-honed sense of baking outcomes, and the license to try. Sounds delicious!

  12. Love this recipe. I’ve made a few times. One time
    I added 1/2 tsp of almond extract to the batter and after I glazed the cake I sprinkled slivered almonds on the top with a mound of blueberries in the middle and lemon zest. Looked and tasted delicious.

  13. I made it today for my hubby and its sooooooo good! Will make again and probably use other berries for it! Thanks for the recipe!

  14. I put all the lemon juice in the batter! Can I use lemon extract somehow for the glaze?

  15. This bread was a huge hit at a fun-filled camping weekend with friends. It paired nicely with bananas, Greek vanilla yogurt and coffee. They even went back for thirds and saying …”MMMmmmm!” Thank you

  16. I have made this blueberry lemon bread at least 5 times.  It is easy and so so good!  I live in the San Joaquin valley where lemons and blueberries are grown and nothing puts them together better than this bread!   Thanks for the recipe!    

  17. This bread is by far the best lemon loaf out there and the blueberries take the loaf over the top with flavour.  I highly recommend this recipe.  

  18. I made the bread and while it turned out great, I think I need special instructions for high altitude since I live in Denver. Any recommendations? 
    Thank you!

  19. Hello, 
    Do you think I could substitute gluten free 1:1 flour and have good results?

    • Hi Heather, I have not experimented with gluten free flour much at all, but I do think this recipe could likely be successful with a good 1:1 style flour mixture. Feel free to experiment. Happy baking!

  20. Your lemon\blueberry cake looks heavenly!! I can’t wait to try it!

    Thanks for the recipe!

    Cindy Mc

  21. I baked this for the first time today and I noticed it is much darker than in the picture. Did you use a metal or glass pan? I used a glass bread pan and measured it to make sure the dimensions were correct. Any idea why mine got so dark? It definitely was not overbaked… I checked it at 55 minutes, then 60, and the toothpick came out all gooey both times. It took the full 65 minutes.

    • I baked mine in a glass bread pan as well. Ovens do tend to vary a bit, feel free to reduce the oven temperature just a bit and see if that helps. Also, you may try lining your pan with parchment paper… this will help you remove the bread very easily, and also tends to reduce browning (on the bottom and sides) just a bit. Happy baking!

  22. If I wanted to sift the flour in this recipe to make the crumb more tender, could I? I want a more cake like fluffy bread, not super dense. Would it affect anything negatively? Can’t wait to try this recipe out!

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