Lemon Blueberry Bread

Lemon Blueberry Bread is a moist, tender quick bread that bursts with juicy blueberries and bright lemon flavor. It’s the perfect balance of sweet and tart, made with simple ingredients and topped with a light lemon glaze for an extra touch of zing. Whether I’m serving it for breakfast, brunch, or dessert, this bread never lasts long once it’s sliced.

Why You’ll Love This Recipe

I love how fresh and vibrant this bread tastes, especially with the natural sweetness of the blueberries paired with the citrusy punch of lemon. It’s incredibly easy to make—no mixer required—and always turns out soft and flavorful. The lemon glaze soaks into the top and gives each bite a moist, bakery-style finish. It’s also versatile enough to be enjoyed warm with coffee or cold straight from the fridge.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Granulated sugar

• Baking powder

• Salt

• Eggs

• Milk or buttermilk

• Vegetable oil or melted butter

• Fresh lemon juice

• Lemon zest

• Vanilla extract

• Fresh or frozen blueberries (lightly coated in flour)

• Optional: powdered sugar and lemon juice for glaze

Directions

1. I preheat the oven to 350°F and grease a standard 9×5-inch loaf pan or line it with parchment paper.

2. In a large bowl, I whisk together flour, baking powder, and salt.

3. In another bowl, I combine eggs, sugar, oil, milk, lemon juice, zest, and vanilla until smooth.

4. I gradually add the wet mixture to the dry ingredients, stirring until just combined—being careful not to overmix.

5. I gently fold in the blueberries, which I usually toss with a bit of flour to prevent them from sinking.

6. I pour the batter into the prepared pan and bake for about 50–60 minutes, or until a toothpick inserted in the center comes out clean.

7. After letting the bread cool for 10–15 minutes in the pan, I transfer it to a wire rack.

8. Once cooled, I drizzle it with a simple glaze made from powdered sugar and lemon juice.

Servings and timing

This recipe yields 8 to 10 slices. Prep takes about 15 minutes, and bake time is around 55 minutes. I usually let the bread cool for at least 30 minutes before glazing and slicing.

Variations

I like to add a handful of chopped nuts like almonds or walnuts for some crunch. When I want more of a dessert-style loaf, I use a cream cheese glaze instead of lemon. If I’m out of fresh blueberries, frozen ones work great—I just don’t thaw them to avoid extra moisture. Swapping the lemon for orange gives a slightly different but equally delicious citrus flavor.

storage/reheating

I store the bread in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. For longer storage, I wrap it in plastic and foil and freeze it for up to 2 months. I reheat slices in the microwave for about 15–20 seconds or toast them lightly for a warm, crisp finish.

FAQs

Can I use frozen blueberries?

Yes, I use frozen blueberries often. I add them straight from the freezer and toss them in a little flour to help prevent bleeding into the batter.

Why did my blueberries sink to the bottom?

If the blueberries aren’t coated in flour, they can sink. I always toss them in a tablespoon of flour before folding them into the batter.

Can I skip the glaze?

Definitely. The bread is flavorful on its own, but I like the glaze for a little extra lemony sweetness.

How do I make this bread dairy-free?

I substitute the milk with almond milk or another plant-based alternative, and use oil instead of butter. It still comes out moist and delicious.

Can I make this recipe into muffins?

Yes, I divide the batter into muffin tins and bake at 350°F for about 20–25 minutes. It’s a great grab-and-go version of the same recipe.

Conclusion

Lemon Blueberry Bread is one of those reliable, delicious recipes I come back to again and again. It’s simple to make, packed with flavor, and perfect for any occasion—from weekday snacking to weekend brunches. The sweet blueberries and fresh lemon make a bright and cheerful combination that always feels just right.

Lemon Blueberry Bread

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• Author: Linda
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8–10 slices
• Category: Breakfast, Brunch, Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Lemon Blueberry Bread is a moist, zesty quick bread packed with juicy blueberries and fresh lemon flavor, topped with a tangy glaze for the perfect sweet-tart bite, ideal for breakfast, brunch, or dessert.

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Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup milk or buttermilk
• 1/2 cup vegetable oil or melted butter
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries (lightly coated in 1 tablespoon flour)
• 1/2 cup powdered sugar (for glaze)
• 1–2 tablespoons lemon juice (for glaze)

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Instructions

1. Preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, and salt.
3. In another bowl, whisk together the eggs, granulated sugar, milk, oil, lemon juice, lemon zest, and vanilla extract until well combined.
4. Gradually stir the wet ingredients into the dry ingredients until just combined. Do not overmix.
5. Gently fold in the flour-coated blueberries.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool the bread in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
9. Mix powdered sugar and lemon juice to make a glaze, then drizzle over the cooled bread.

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Notes

• Add chopped nuts like walnuts or almonds for texture.
• Use a cream cheese glaze for a richer finish.
• Frozen blueberries work well—add them frozen to avoid excess moisture.
• Swap lemon for orange for a citrus twist.
• Store at room temperature for 3 days or refrigerate for up to a week.
• Freeze for up to 2 months wrapped in plastic and foil.
• Reheat slices in microwave or toaster.

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Nutrition

• Serving Size: 1 slice
• Calories: 240
• Sugar: 20g
• Sodium: 180mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 35mg