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Front view of a loaf of sliced lemon blueberry bread on a white platter.
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5 from 1 vote

Lemon Blueberry Bread with Sweet Glaze

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!
Prep Time15 mins
Cook Time1 hr 5 mins
Rest Time30 mins
Total Time1 hr 50 mins
Course: Dessert
Cuisine: American
Keyword: Lemon, Blueberry, Lemon Blueberry Bread, Sweet Bread, Dessert Bread
Servings: 10 Servings
Calories: 390kcal



  • 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. 


Calories: 390kcal | Carbohydrates: 66g | Protein: 4g | Fat: 12g | Saturated Fat: 9g | Cholesterol: 43mg | Sodium: 148mg | Potassium: 134mg | Fiber: 1g | Sugar: 45g | Vitamin A: 95IU | Vitamin C: 8.6mg | Calcium: 49mg | Iron: 1.5mg
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