Lemon Blueberry Bread

This Lemon Blueberry Bread recipe produces a perfectly moist, flavorful and delicious loaf of quick bread! Topped with a lemon glaze this easy bread recipe is a classic combination of tart, sweet, and bright flavors! Sure to be a new favorite! Serve for breakfast, snack, or dessert! Love all things lemon? Try these lemon favorites: Lemon Curd, Lemon Blueberry Crepes, and Lemon Bundt Cake

twos slices of lemon blueberry bread on white plate with title overlay

Lemon Blueberry Bread

This Lemon Blueberry Bread is a delicious, flavorful quick bread perfect to enjoy along with a cup of coffee or tea. I love the bright flavors of blueberry and lemon, and they work together so beautifully in this simple loaf.

This lemon blueberry bread 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.

Read along for the details on this delicious Lemon Blueberry Bread!

lemon blueberry bread recipe on white plate with two slices cut

Lemon Blueberry Bread Ingredients

  • all-purpose flour – make sure you properly measure the flour. Loosen your flour up by stirring the flour in the container, spoon it into the measuring cup and then use the back of a knife to level the cup, sweeping the excess flour off the top of the measuring cup.
  • baking powder – the leavening agent in this bread which helps the blueberry bread to rise.
  • salt – a critical component in this recipe as it helps to intensify the lemon and blueberry flavors.
  • unsalted butter – you can use salted if that is all you have on hand. Cut the amount of salt in half.
  • sugar – granulated sugar gives this lemon blueberry loaf a lovely sweetness and helps balance out the tartness from the lemons
  • eggs – brings the mixture together.
  • vanilla extract – use the real stuff here, it adds so much flavor!
  • fresh grated lemon zest and lemon juice – for a delicious lemon flavor. Zest your lemons first before juicing.
  • milk -loosens up the batter.
  • blueberries – you can use fresh or frozen but please remember to toss them in flour before adding to the batter. This keeps them from sinking to the bottom while the bread is baking.

And To Finish It Off – A Glaze!

The glaze is super simple to make but adds so much to this quick bread recipe. Just 4 ingredients that get whisked together and then drizzled over the bread.

  1. melted butter
  2. powdered sugar
  3. fresh lemon juice
  4. vanilla extract

lemon blueberry bread on white plate with lemons and blueberries around it

FAQS

  • Can this bread be frozen? Yes. Let the bread cool completely first. Then wrap in plastic wrap, followed by foil and then place in a freezer safe airtight container or ziploc bag for up to 3 months. Thaw in the refrigerator.
  • Can I use frozen blueberries? Yes. Frozen blueberries can be used in place of fresh blueberries in this recipe.
  • Can I use a different type of berry? I haven’t personally tried other berries in this recipe but many readers have successfully. Blackberries and strawberries seem to be the best options.
  • How should this bread be stored? Leftover lemon blueberry bread should be stored at room temperature or in the fridge in an airtight container for up to 3 days. 
 

top down view of loaf of lemon blueberry bread on white plate

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  =)

More Lemon Treats to Try

  1. Lemon Blueberry Bundt Cake
  2. Raspberry Lemon Muffins
  3. Lemon Cream Puffs with Fresh Fruit
  4. Perfect Lemon Bread
  5. Lemon Thumbprint Cookies

How To Make Lemon Blueberry Bread

Lemon Blueberry Bread

This Lemon Blueberry Bread recipe produces a perfectly moist, flavorful and delicious loaf of quick bread! This bread is sure to be a new favorite!
5 from 6 votes
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 granulated 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 tablespoon 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!

Video

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!

Originally Published on: Mar 30, 2016

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! Congratulations Joanne and Pete!

311 comments

  1. I doubled the recipe and 4 added 1/3 Cup sour cream to replace 1/3 C of butter. I then added 2 Cup shredded zucchini to the wet ingredient. It was so delicious. I gave a loaf to our staff and they all want the recipe!

  2. This is one of my favorite Lemon and Blueberry Bread!!! It is wonderful!!

  3. 5 stars
    Delicious!! I made a loaf and muffins. The bread was the best,  I will  be making this treat again soon. A great go to for a thank you or hostess gift. If you  decide to make muffins- shorten the time in the oven.

  4. This is amazing. Delicious, Moist This is definitely my go to recipe from now on.

  5. 5 stars
    Amazing! I like to up the blueberries and it’s great without the glaze too.

  6. I made this tonight and OMG!!! This came out SO perfect! It’s nice and moist, it has the right amount if sweetness and was SO nice and fluffy and perfectly brown and none of my blueberries burst in the mix! I’m SO proud of myself, I REALLY wanted this to come out perfectly and it did. Thank you SO very much, everything I bake from your site has worked out good, from cookies to cakes, you are ALWAYS my first choice.

  7. Can I use almond milk instead of regular milk ?

  8. Thank you for this beautiful thinks!!!

  9. If you love Blueberries and Lemon then you HAVE to make this recipe!!   Just made it yesterday and the kids are asking when am I going to make it again

  10. 5 stars
    AMAZING!!
    I’ve made this recipe at least 10 times already and it comes out perfectly every time!
    I’ve played around with flavours – Blackberries instead of blueberries, without berries, another time with orange instead of lemon.
    It works every time. 100% recommended

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