Lemon Blueberry Bread

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Lemon Blueberry Bread Recipe with Glaze is perfectly moist and flavorful. This easy loaf is filled with tart lemon and plump blueberries and topped with a sweet glaze – you will love this classic combination of flavors.

Side view of a loaf of lemon bread with blueberries.

If you’re looking for a delicious and easy-to-make treat, then this lemon and blueberry loaf is a perfect choice! It combines tart lemon and plump blueberries to create a classic combination of flavors.

Then we top it off with a simple glaze for an extra touch of sweetness. We love this quick bread as an afternoon snack or even breakfast!

How to Make Lemon Blueberry Bread:

The bread batter comes together in no time. Then the rest of the recipe is mostly hands-off!

Scroll to the recipe card below for ingredient amounts and full instructions.

To Make the Bread:

  1. Preheat the oven to 350°F, and grease a 9×5-inch loaf pan. 
  2. In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
  3. In a separate small bowl, combine the sugar and lemon zest until the sugar becomes light yellow in color. Set aside.
Flour, salt, and baking powder whisked together.
Lemon zest mixed with sugar.
  1. Using an electric mixer, beat together the milk, oil, lemon juice, eggs, and vanilla. 
  2. 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. Don’t overmix; otherwise, the bread will be dense and tough.
Eggs, milk and oil in a bowl.
Flour and lemon sugar on top of egg and milk mixture.
  1. Gently fold in the blueberries, and transfer the batter to the prepared pan.
  2. Bake for 65 to 70 minutes. If the bread begins to become too brown, place a piece of aluminum foil loosely over the top to prevent burning.
  3. The bread is done when a knife inserted in the center comes out with a very light crumb. Remove the bread from the oven and allow it to cool for 5 to 10 minutes before transferring it from the pan to a cooling rack. Cool completely before adding the glaze.
Blueberries poured on top of a bowl of bread batter.
Bread batter poured into a loaf pan.

To Make the Glaze:

  1. In a medium bowl, whisk together the powdered sugar and milk. Adjust the amount of milk to reach desired consistency.
  2. Drizzle the glaze over the cooled bread, slice, and serve.
Sweet vanilla glaze in a bowl.

Tips for Success:

  • Use fresh lemon juice instead of lemon juice concentrate.
  • Let the bread cool completely before glazing or slicing to prevent crumbling and tearing.
  • Toss the blueberries in a couple of teaspoons of flour to keep them from sinking to the bottom of the loaf.
  • Add extra lemon zest or 1 tablespoon of lemon juice for more lemon flavor.
  • For extra moisture, add 1/4 cup of sour cream to the batter.

How to Store Blueberry Lemon Bread:

Refrigerator: Store leftover glazed bread in the refrigerator for up to 5 days. Unglazed bread stores well in an airtight container at room temperature.

Freezer: Leave the glaze off the bread and allow it to cool completely. Wrap the bread in a layer of plastic wrap followed by a layer of aluminum foil. If desired, drop it in a large plastic bag, too. The bread stays fresh for up to 2 months.

Thawing and Reheating: Thaw frozen bread in the refrigerator or at room temperature. Reheat in the microwave for 10 to 12 seconds or until warmed to your liking.

Can you use frozen blueberries?

Yes, frozen blueberries work! Make sure to add them while they’re still frozen. The bread may take a couple of extra minutes to bake.

Stack of blueberry lemon bread slices.

Can you bake this in mini loaf pans?

Sure! Start checking the bread for doneness around 25 to 30 minutes. The baking time varies depending on the size of the pans.

Can you use a different type of oil?

Yes, you can! Any neutral-tasting oil works. Be mindful of using an oil with a strong flavor that overrides the other flavors in the bread.

How do you keep the blueberries from sinking to the bottom of the loaf?

Toss the berries in 2 to 3 teaspoons of flour before adding them to the batter. That should keep them suspended in the bread and keep them from sinking.

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Side view of a loaf of blueberry bread.

Lemon Blueberry Bread

4.7 from 11 votes
Print Pin
Author: Kimberly
Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Cool Time: 1 hour
Total Time: 2 hours 20 minutes
Servings: 10 Servings

Ingredients

For the Bread:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1 ½ cups granulated sugar
  • 1 tablespoon lemon zest
  • ½ cup milk
  • ½ cup vegetable oil, or canola oil
  • cup freshly squeezed lemon juice
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh blueberries

For the Glaze:

  • 1 cup powdered sugar
  • 2 to 3 tablespoons milk, adjust to reach desired consistency

Instructions
 

To Make the Bread:

  • Preheat the oven to 350°F, and grease a 9×5-inch loaf pan.
  • Whisk together the flour, baking powder, and salt until well combined. Set aside.
    2 cups all-purpose flour
    2 teaspoons baking powder
    ½ teaspoon kosher salt
  • In a separate small bowl, combine the sugar and lemon zest until the sugar becomes light yellow in color. Set aside.
    1 ½ cups granulated sugar
    1 tablespoon lemon zest
  • Using an electric mixer, beat together the milk, oil, lemon juice, eggs, and vanilla.
    ½ cup vegetable oil
    ⅓ cup freshly squeezed lemon juice
    ½ cup milk
    2 large eggs
    1 teaspoon pure vanilla extract
  • 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. Be careful not to overmix.
  • Gently fold in the blueberries, and transfer the batter to the prepared loaf pan.
    1 cup fresh blueberries
  • Bake for 65 to 70 minutes. The bread is done when a knife inserted in the center comes out with a very light crumb. Remove the bread from the oven and allow to cool for 5 to 10 minutes before transferring from the pan to a cooling rack. Cool completely before adding the glaze.

To Make the Glaze:

  • In a medium bowl, whisk together the powdered sugar and milk. Adjust the amount of milk to reach desired consistency.
    1 cup powdered sugar
    2 to 3 tablespoons milk
  • Drizzle the glaze over the cooled bread, slice, and serve.
  • Scroll up and see the post for tips, FAQs, and storage recommendations.

Suggested Equipment

Notes

*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 slice of bread. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.

Nutrition

Serving: 1slice | Calories: 384kcal | Carbohydrates: 65g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 35mg | Sodium: 137mg | Potassium: 165mg | Fiber: 1g | Sugar: 44g | Vitamin A: 81IU | Vitamin C: 5mg | Calcium: 65mg | Iron: 1mg
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12 Comments

  1. I’ve made this recipe a few times now and want to recommend a tip to prevent frozen blueberries from sinking and making the bottom damp. (Haven’t tried with fresh, but probably would work similarly)

    Pour your prepared batter into the pan(s), THEN add the blueberries coated in flour at the top. Don’t fold them, mix, or push them down in any way – gravity will do the work while they’re baking. They end up beautiful and suspended nicely in finished loaves with a clean brown bottom.

    Love the vibrant flavors of this recipe, my go-to for loaves. Thanks again. ๐Ÿ™‚

    1. Good Morning AJ, thank you for commenting and rating the recipe! That’s a wonderful tip. Thank you again for sharing and have a lovely day ๐Ÿ™‚

  2. Delicious! I did split the mixture into two separate pans and reduced the cooktime to 55minutes. Turned out perfect. Thank you for the recipe!

    1. Thank you AJ! That’s a great way to reduce the baking time. Thank you again for sharing and rating the recipe card. Have a lovely day ๐Ÿ™‚

  3. Made this today. It cooked in my oven for about an hour. Didnโ€™t have buttermilk so made my own. We really liked the flavor and there couldnโ€™t be too many blueberries for us. Lol. Definitely making it again

    1. Thank you, Patt! We’re glad you enjoyed the lemon blueberry bread. Also, we appreciate you coming back to comment and rate the recipe card! Have a lovely day ๐Ÿ™‚

  4. Hi,I really must say that your recipes look amazing! One problem though. I live in the UK and used to cooking in ounces and not cups. Could you tell me how many ounces the are in the size of cup you are using please.It would be greatly appreciated.

    1. Good Morning Jason, that’s a good question. Unfortunately, the conversion calculator on our recipe card isn’t the best tool. However, I’m sure its creator is working on the issue. In the meantime, the usual conversion is 8 ounces. With that being said, here’s a quick breakdown (in grams and ounces) for the bulk ingredients:

      Flour: 256g or about 9 oounces
      Sugar: 300g or about 10.5 ounces (sugar is heavier than flour)
      Fresh Blueberries: 198g or about 7 ounces
      Frozen Blueberries: 159g about 5.5 ounces

      If it’s your first time making the bread, you may want to pull back on the blueberries. Some people feel the bread is a little wet with that amount. We love it that way, but not everyone does. Thank you again for dropping by and we hope you have a lovely day ๐Ÿ™‚

    1. Good Morning Sandy, I’m not sure what you meant by your comment. Perhaps, you could elaborate? I checked the recipe the card and it reads “.5 cup of vegetable oil.” As in, half (1/2) a cup of vegetable oil. So, again, not sure what you’re trying to communicate with your comment. Either way, have a nice day ๐Ÿ™‚

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