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!

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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

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Lemon Blueberry Bread Recipe

Moist, flavorful and delicious Lemon Blueberry Bread Recipe

Lemon Blueberry Bread

Perfectly moist, flavorful and delicious quick bread!
Prep Time 25 mins
Cook Time 1 hr 5 mins
Total Time 1 hr 30 mins
Course Dessert
Cuisine American
Servings 10
Calories 259 kcal

Ingredients
 

  • 1 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 tablespoons butter melted
  • 1/2 cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon vanilla extract

Instructions
 

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

Nutrition

Calories: 259kcalCarbohydrates: 44gProtein: 4gFat: 8gSaturated Fat: 4gCholesterol: 51mgSodium: 298mgPotassium: 64mgFiber: 1gSugar: 28gVitamin A: 264IUVitamin C: 4mgCalcium: 50mgIron: 1mg
Keyword lemon blueberry bread
Tried this recipe?Let us know how it was!

 

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

 

310 comments

  1. What a wonderfully simple but fantastic recipe.  Made this today as a pick-me-up for our neighbors as they are going through some stuff.  The glaze for this is quite good and will be my go to for future glazed desserts as it does not have that “powdered sugar” texture or taste that most glazes retain.  Additionally, The flour added to the blueberries is one of the types of tips I love to get from your recipes.

  2. Hello there can’t wait to try this just wanted to ask you if I can use almond milk? Butter milk? Ty 

    • Hi! I have only made the recipe as listed, but I do think that either almond milk or buttermilk would likely both work perfectly well in this recipe.
      Happy baking!

  3. Just made this and it taste great!! However, mine didn’t rise as much any ideas on what could have caused that? I don’t feel like I over mixed it

  4. I made this yesterday and the middle collapsed and all the blueberries sank to the bottom! I did everything exactly as it said in the directions.

    • Hi Trish, Sadly, if the middle collapsed the cake was simply under-baked (unless you live at high elevation, and that’s another issue all together). Baking time will vary based on the type of pan you use and your oven, so be sure to check for doneness by inserting a toothpick fully into the center of the loaf, and make sure it comes out clean, or with a few crumbs, but no wet batter. I hope you give it a try again. Happy baking!

  5. Can you double this recipe?

    • Sure! You can double the ingredients and bake in a bundt pan (you’ll need to increase the bake time), or simply double the ingredients and bake two loafs. Happy baking!

  6. Hi.  I absolutely love this bread it’s my favorite.  I don’t have unsalted butter and was wondering if I could substitute salted butter and just decrease the actual salt by half ? Would that work?  Thanks for the recipe.  The glaze is so yummy I make a double batch and slather it on. 

  7. This recipe is amazing!! I am in love my daughter (5) & I made it together, & it was so simple & sooo yummy. I had a question though – does the glaze make the bread soggy if you keep it for a few days, or does it harden on top? We bypassed the glaze this time & just sprinkled sugar on top because I wasn’t sure (& I knew it would take us a few days to get through it), but I desperately want to try doubling the recipe & making a bundt cake with the glaze next time.

    • Hi Mary, So happy you enjoyed the recipe! The glaze does not make the bread soggy…but it does soak in a bit. I wouldn’t really describe it as hardening on top. I suppose if you are planning to store the cake a few days you may want to omit the glaze, as you did.

  8. Hi, I followed the glaze recipe to the letter but it came out WAY too liquid, what did I do wrong? Is it more of a wash for lack of a better term, usually there’s no butter in a glaze I thought? Thanks 

    • The thickness of the glaze is based solely on the temperature of the butter. Simply allow the glaze to sit and cool a bit and it will thicken up on it’s own.

  9. Made it and can’t wait to try it.  It came out so good!

  10. Isn’t this a cake?

    • Essentially yes, although it is quite common to refer to a small loaf cake as “bread” due to being baked in a bread pan, and sliced as bread would be.

  11. Hey there! Would I be able to use GF flour instead?

  12. Does this bread freeze well?

  13. How many calories are there per serving? 

    • Please feel free to use google to find a calorie calculator and you’ll be able to enter the ingredients. Then you can adjust the calories per slice based on how many slices you cut from the loaf. Happy baking!

  14. How much more lemon juice or lemon zest should I add to enhance the lemon flavor a bit more? Thanks!

  15. I absolutely love this bread!! My family eats it right up every time I make it. No problems, very simple to make. Love it!!

  16. Could I substitute the lemon for orange and blueberries for cranberries an make an orange cranberry bread instead?

  17. My hubby had the idea to add some of our homemade blueberry rhubarb jam to the icing. DELICIOUS 

  18. Do I have to use electric mixer or can I use hand mixer. Want to make this bread today for my hubby birthday.but I dont have electric mixer just a hand held one.

  19. I’m curious can you use just a whisper and not an electric mixer. I want to make this for myh husband birthday but dont want to mess up.

  20. hii, your recipe looks great and i would love to try but i dont have an oven at home, is it possible to use steaming method instead?

  21. Great recipe, thank you!! Made for the first time today and it turned out fantastic. I came really close to over baking it, but that was my fault for using a dark loaf pan and not checking it earlier. Will for sure be making it again and again!!

  22. It is delicious! My go-to breakfast/brunch baking item every Saturday in quarantine. I was always a ‘mix’ baker (except cobblers), but this recipe inspired me to bake other things from scratch and now I’ve given away the mixes! Thank you!

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