Lemon Blueberry Bread is sweet, slightly tart, and makes a wonderful dessert. It’s dotted with plump blueberries and topped with a sweet glaze to cut through the tartness of the fresh lemon juice. If you love lemon and blueberries, this bread is for you!
One of our favorite flavor combinations is lemon blueberry. John has an amazing lemon blueberry muffin recipe that we make often, and it’s a popular with readers every Spring.
We try to fit those flavors in as often as possible. Over the holidays, I made an orange cranberry bread which quickly became one of our most viewed recipes of all time.
It made sense to adapt that recipe into a lemon blueberry bread. Not to mention, John prefers those flavors, so the orange cranberry bread is more my taste and the lemon blueberry bread is for him.
How to Make Lemon Blueberry Bread:
This recipe is super simple and almost identical to the orange cranberry bread mentioned above. The batter is similar to muffin batter but bakes up more dense.
I’ve made this blueberry bread a couple of different ways and will list them in the tips below along with some recommendations.
Start by preheating the oven to 350° and greasing a 9 x 5-inch loaf pan. My preferred pan is metal, so the time and temperature may need to be adjusted slightly for a glass pan.
In a medium bowl, whisk together the flour, baking powder, and salt, then set aside.
In a separate, small bowl, combine the lemon zest and sugar. The sugar brings out the oils in the zest and provides a wonderful flavor. Make sure to mix it well, then set aside.
In the bowl of a stand mixer or other large bowl (if using a hand mixer), combine the buttermilk, oil, eggs, lemon juice, and vanilla. After those ingredients are well mixed, add the lemon zest/sugar mixture and the flour mixture.
Continue to mix until the batter comes together like muffin batter. Next, add the blueberries. Use a wooden spoon or spatula to gently fold them into the batter.
For this blueberry bread, either fresh or frozen berries will work. If you decide to use frozen, make sure they are thawed, rinsed, drained, and well dried before adding them to the batter.
Pour the batter into the prepared pan, and place it in the preheated oven.
No matter what kind of bread recipe I’m making, whether it’s banana walnut bread or English muffin bread, the sides tend to cook a little faster than the middle. This lemon blueberry bread is no different.
Around the 40 minute mark, I add a foil tent to prevent burning. Then the bread continues to bake for the remaining time.
The bread is cooked through when a toothpick inserted in the center comes out mostly clean or clean. It should only have one or two crumbs.
Remove the bread from the oven, and let it set in the pan for a few minutes before transferring it to cooling rack.
While the blueberry bread cools, make the sweet glaze. I decided against making a lemon glaze but will give alternate instructions for it just in case you’d like to make it instead.
In a small bowl, whisk together the powdered sugar and milk to make a creamy glaze. Adjust the amount of milk used to get the desired consistency.
If you’d prefer to have a lemon glaze, swap out the milk with freshly squeezed lemon juice. Keep in mind that the more lemon juice you use, the more tart the glaze will taste. You may opt to use 1 tablespoon of milk and 1 tablespoon of lemon juice to balance out the flavor.
Once the bread cools completely, drizzle it with sweet glaze. Slice and serve!
Tips for the Best Lemon Blueberry Bread Recipe:
If you don’t have buttermilk, use an equivalent amount of sour milk instead. To make sour milk, pour milk (we use whole milk) into a cup and add 1 tablespoon of white vinegar per cup of milk.
Stir the mixture, and allow it to set for at least 15 minutes. In case you haven’t noticed, we really like blueberries.
The downside to using a lot of blueberries is that they add extra moisture to baked goods. This bread in particular does not dome well while baking and forms cracks along the top.
The flavor of the bread is amazing, but it does not hold together like a store bought bread. It’s more like a muffin stuffed full of berries.
This blueberry bread has a tendency to pull apart where the blueberries are located. I personally don’t think it’s a bad thing but wanted to be upfront.
In an effort to cut down on some of the integrity issues, try cutting back on the blueberries. Put 1/2 cup – 1 cup in the batter instead of 1 1/2 cups. That will cut back the moisture considerably.
We recommend using freshly squeezed lemon juice over alternatives. It brightens up the flavor nicely and can easily be adjusted to taste.
- 2 Cups All-Purpose Flour
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
- 1.5 Cups Granulated Sugar
- 1 Tablespoon Lemon Zest, (zest from 2 medium lemons)
- .5 Cup Canola or Vegetable Oil
- .5 Cup Freshly Squeezed Lemon Juice, (juice from 2-3 medium lemons)
- .5 Cup Buttermilk
- 2 Large Eggs
- 1 Teaspoon Vanilla
- 1.5 Cups Fresh or Frozen Blueberries, (If using frozen, make sure to thaw, rinse, drain, and dry them.)
- 1 Cup Powdered Sugar
- 2-3 Tablespoons Milk
- Preheat the oven to 350 degrees, and grease a 9 x 5 -inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
- In a separate small bowl, use a spoon to mix the sugar and lemon zest until the sugar becomes light orange in color. Set aside.
- Add to the bowl of a stand mixer (or a large bowl and hand mixer), the buttermilk, oil, lemon juice, eggs, and vanilla. Mix on low speed until the ingredients are combined.
- Add the flour mixture and the lemon zest/sugar mixture. Continue to mix on low speed until all the ingredients are smooth like muffin batter.
- Next, add the blueberries and use a wooden spoon or spatula to stir until well incorporated.
- Transfer the batter to the greased loaf pan. Place in the oven and baked for 65-70 minutes. If the bread begins to become too brown, place a piece of aluminum foil loosely over the top to prevent burning.
- The bread is done when a toothpick inserted in the center comes out with a very light crumb. Remove the bread from the oven and allow to cool for 5-7 minutes before transferring from the pan to a cooling rack.
- While the bread cools, make the glaze.
- In a medium bowl, combine the powdered sugar and milk.
- Whisk or use a hand mixer on low until the glaze is smooth and creamy. Adjust the amount of milk to reach desired consistency.
- After the bread cools completely, drizzle the glaze over the top, slice, and serve.
- Store any leftovers in the refrigerator for up to 3 days.
*Calories listed are an approximate and based on ingredients and serving sizes listed.
*Please see the post for addition information regarding substitutions, cooking information, and tips.
*We have not attempted to freeze this bread or make it in mini-loaf pans. However, since this bread is similar to our orange cranberry bread, you may find it helpful to review some of the comments on that recipe.
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Serving Size:1 slice
Amount Per Serving: Calories: 383Total Fat: 12gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 38mgSodium: 199mgCarbohydrates: 65gFiber: 1gSugar: 44gProtein: 5g
*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.