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!

PIN IT NOW to save for later! 

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

PIN IT NOW to save for later! 

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


  • 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


  •  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!


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.


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!

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. 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?

    • I had the same problem but I  looked over the recipe again and the recipe said  “This flour coating will help prevent the blueberries from sinking to the bottom of your loaf while baking.” so next time we should try to not coat the blueberries

  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

    • I would like to know this too. Also I would be curious if anyone has tried almond flour

    • I have one in the oven right now and used Almond Milk, vegan butter and an egg replacer. . I will let you know how it turns out!!! 

    • It turned out SO good!!! 

    • Yes I never have milk and didn’t want to use my cream so I use Vanilla unsweetened almond milk all the time. The recipe is perfection and has never failed to make each person it every single crumb

  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?

    • Yes, I did. The double batch fits in my Kitchenaid mixer and I used 2 large bread pans and put the rest in the small pans. Very good 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!! 

  25. I made this  bread today and IT IS DELICIOUS!!  Wouldn’t change a thing and will definitely make it again!!

  26. Have made this bread at least 5 times already,my husband loves it and you are so right it is GREAT with a cup of coffee. This is THE BEST and will continue to make it. One of our favorites.

  27. If I make it 2 days ahead.  Should I refrigerate it?

  28. So good, and so pretty. I’ve made it twice already, my family is in love with it! The second time, I made it in 4 mini-loafs and baked for around 30 min. It turned out great that way too. I also halved all the wet ingredients in the glaze to get my glaze to look like your beautiful pictures.

  29. I made this today. The final product looks amazing, but the taste – not so much. I felt like the bread in general was bland and the glaze tasted like butter, rather than a glaze. I also live in CO, sprayed the crap out of my 9×5 and the bread still stuck to the bottom. I will not be making this recipe again.

  30. I was looking for something to make with my blueberries that I could fix right away. I liked that I didn’t have to wait for the butter to come to room temp and this was primarily why I decided to try your recipe. We loved it! It came together really quick, which I also loved. Halfway through making it I realized I didn’t have any milk or even any non dairy milk, so I added 1/2 cup greek yogurt instead and I guess it did the trick. I sprayed my 9×5 loaf pan with oil and although I ran my butter knife around the edges, it came out easily and intact. I was lazy and didn’t do the glaze but it still tasted awesome. Thanks!

  31. Made this bread three times within this week.  Took it to a wine night gathering and everyone raved about it!!  It is definitely a keeper!

  32. I love all of this but I think I would omit either the lemon juice or the vanilla extract on the glaze next time! I don’t think the tastes go together that well and seem to fight each other rather than compliment. 

  33. The best blueberry bread ever. It is a favorite at work and home.

  34. Made this bread for the third time. Everyone loves it. So easy simple and refreshing.

  35. I made this today for my family,It was wonderful

  36. I made this today for my family and it was truly wonderful I will make it again and again

  37. I am soooo making this tonight! It’ll be a great breakfast treat for my staff on a Friday morning!

  38. LOVE this recipe. So refreshing and light!
    I’m interested in experimenting with orange flavour (orange zest/juice), instead of lemon. I’m sure its doable. Thoughts?

  39. I have some frozen blueberries and I want to try this recipe, do I have to let the blueberries thaw out before mixing them?

    • Hi Themis,
      I have not made the recipe with frozen berries (but many of my readers have, and with success). I don’t see any need to thaw them. Just lightly dust with flour (as listed in the recipe) and continue as directed. Happy baking!

  40. OMG!!!  That may be the best cake I’ve ever baked.  My husband is still licking his fingers cause I won’t give him a 3rd piece! 

  41. This is good but the time this says to bake is way too long ,my better judgment would never have baked it.

    • Sorry to hear you had trouble. The baking time listed is what I have used several times, with success. As with any recipe, the time can vary quite a bit based on the pan you use (metal bakes faster than glass), your oven and your elevation. Hope you are able to make the adjustments needed to enjoy this delicious bread!

  42. Very good recipe- left it to cool  on the counter and a third of it was gone before I could add the glaze. Used half and half instead of milk. Will make again!

  43. Can I make these into muffins?

  44. I made this and love the texture and flavor; however next time I will use honey in the glaze or cut back on lemon juice.

  45. This was super yummy!

  46. Oh my goodness, this is the best stuff I have ever made. This recipe is a 5 star recipe. Everyone must try it. Enjoy!

  47. I have everything in my pantry/fridge to make this bread except for unsalted butter – I have salted. Will it make a big difference in flavor if I use the salted butter or should I make that trip to the market?

  48. Made these into muffins, baked st 375 for 22 minutes and they were so delicious. Didn’t do the glaze, and they were sweet enough. Everyone loved them and I’ll definitely make again!

  49. I give it 5 STARS…….made it yesterday, received many compliments. It’s very moist and flavorful. Will definitely make again.

  50. I just finished making this bread. It is absolutely delicious!  The only thing I changed was using only half the vanilla in the glaze. Other than that, I followed the recipe to a tee. The only problem I had is that the blueberries sank to the bottom during baking, making the bottom somewhat mushy. I tossed the blueberries the flour as the recipe said, so I’m not sure what I did wrong?  

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