This Lemon Blueberry Bread recipe is the perfect breakfast treat, afternoon snack, or even dessert. It’s soft, moist, super simple to make, and topped with a sugary homemade lemon glaze.
Lemon blueberry bread tastes delicious just out of the oven. But if you can wait, let it cool just a bit to let the flavors really shine. Serve it sliced with fresh berries, whipped cream, lemon curd, or even a scoop of ice cream.
Glazed Lemon Blueberry Bread Recipe
Raise your hand if you love lemon! No matter what time of year, lemon is always a good idea. In the spring and summer, it mimics the bright sunny weather, and in the fall and winter, it brings a little sunshine indoors. Add blueberries to the mix, and you’ve got a match made in heaven.
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This Lemon Blueberry Loaf recipe is super simple – it doesn’t even require a mixer. We’ve also given you a few tips, tricks, and substitutions, as well as how to make your own lemon glaze with just two ingredients.
Love blueberries? You may also love these Lemon Blueberry mini loaves, Blueberry Muffins, Lemon Blueberry Scones, Blueberry French Toast Bake, or this Lemon Blueberry Bundt Cake.
Ingredients You Will Need
- Flour – you can use all-purpose flour for this recipe.
- Baking Powder – this is what makes the loaves rise in the oven.
- Eggs – you can use your favorite type of large eggs.
- Sugar – regular white granulated sugar.
- Butter – use unsalted, melted butter.
- Milk- i like to use 2% or whole milk when baking but just about any milk will do.
- Lemon Extract- Any kind will do.
- Lemon Zest – you can use the fresh lemon zest from the same lemons that you use to juice for the lemon glaze.
- Blueberries – we prefer to use fresh blueberries as opposed to frozen. Before mixing them in, we like to toss them in a bit of flour so that they don’t sink to the bottom while baking.
- Powdered Sugar – it’s always a good idea to sift your powdered sugar to get rid of any clumps.
- Lemon Juice – fresh lemon juice tastes best.
How to Make Lemon Blueberry Bread
- Prepare pans. Grease two 8”x4” loaf pans, or line with parchment paper, and set aside.
- Mix batter. Combine the flour, baking powder, and salt in a large mixing bowl. In a separate mixing bowl, whisk together the sugar, eggs, soft butter, milk, lemon extract and lemon zest. Combine the flour mixture with the egg mixture and stir until smooth. Toss 1 1/2 cups of blueberries with 2 teaspoons of flour and then gently fold into the batter.
- Add batter to pans. Divide the batter evenly between your prepared bread pans and top with the remaining 1 cup blueberries.
- Bake. Bake in a preheated 350 degree oven for 50-60 minutes, or until a toothpick inserted into the centers comes out clean. Remove from the oven and cool on a rack for 10 minutes, then gently run a knife around the edges of the bread and tease the bread out of the pan. Let cool completely on wire racks while you make the lemon glaze.
- Make glaze and serve. Whisk the powdered sugar and lemon juice in a small bowl until combined and free of lumps. A piping bag or a spoon drizzle on top of cooled bread before serving. Enjoy!
Variations and Tips
- Gently tossing your blueberries with a bit of flour helps keep them from sinking to the bottom as they bake.
- We recommend using fresh blueberries rather than frozen blueberries. It will help the batter from turning purple!
- It’s best to ensure all of your ingredients are at room temperature to mix together well.
- You can substitute another type of berry for blueberries, add chocolate chips or even eliminate them altogether! This
- It’s always recommended that you sift your powdered sugar. It tends to clump up in the package and ensure that you don’t need to whisk as much, therefore adding less air bubbles.
Frequently Asked Questions
Definitely! You can make the batter a day in advance, divide the batter into the pans and store in the fridge overnight. When you are ready to bake, remove the pan from the fridge and let sit out at room temperature for at least 30 minutes while you preheat the oven.
Of course you can also make, bake and store your Lemon Blueberry bread (see below), but this way you can get ahead of your prep and still have fresh baked bread.
I recommend using fresh blueberries simply because frozen blueberries will color the batter more as they thaw. It’s a good idea to toss your blueberries in a little flour to keep them from sinking to the bottom of the lemon blueberry loaf as it bakes.
Storing and Freezing Lemon Blueberry Bread
- Fridge – your loaves should be covered and stored either at room temperature for up to 2 days or in the fridge for up to 1 week.
- Freezer – you may also wrap your mini loaves individually then place in a freezer bag and store frozen for up to 3 months. To thaw, transfer to the fridge or room temperature overnight.
Lemon Blueberry Bread Recipe
Ingredients
Lemon Blueberry Loaves
- 3 cups all-purpose flour, (plus 2 teaspoons to toss with the blueberries)
- 2 teaspoons baking powder
- 1 teaspoons salt
- 2 cups sugar
- 1/2 cup butter, soft
- 4 large eggs
- 1 teaspoons lemon extract
- 3 tablespoons lemon zest
- 1/2 cup milk
- 2½ cups fresh blueberries, (divided)
Lemon Glaze
- 2 cups powdered sugar
- 1/4 cup lemon juice
Instructions
- Preheat oven to 325 degrees.
- Grease 2 loaf pans, or line with parchment paper, and set aside.
- In a large mixing bowl, whisk together the flour, baking powder, and salt and set aside. In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy—about 3 minutes. Slowly add the eggs, mixing on low to incorporate, then add the lemon extract, lemon zest, and milk and mix until smooth.
- Add the flour mixture to the butter mixture and stir on low speed until almost completely combined. In a separate container, toss 1½ cups of blueberries with the additional 2 teaspoons of flour and gently fold them into the batter by hand. Divide the batter evenly between the two prepared loaf pans, then top with the remaining 1 cup of blueberries.
- Bake in your preheated oven for 55-70 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown.
- Remove from the oven and cool on a rack for 10 minutes, then gently run a knife around the edges of the bread and tease the bread out of the pan. Let cool completely on wire racks while you make the lemon glaze.
- In a small bowl, combine the powdered sugar and lemon juice and whisk until combined. Use a piping bag or a spoon to drizzle on top of cooled bread before serving. Enjoy!
Notes
Nutrition
Did you make this?
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More Quick Bread Recipes
- Lemon Poppy Seed Bread
- Mini Lemon Blueberry Bread
- Homemade Zucchini Bread
- Homemade Banana Bread
- Double Chocolate Bread
- More Quick Breads
More Lemon Recipes
- Lemon Bundt Cake
- Lemon Cheesecake Fruit Dip
- Easy Lemon Sugar Cookie Bars
- Lemon Blueberry Scones
- Mint Lemonade
- Lemon Curd
- More Desserts
This Lemon Blueberry Loaf Recipe tastes amazing no matter what time of year it is. It’s soft, moist, super easy to make, and topped with a heavenly lemon glaze. It’s one of the best lemon blueberry bread recipes in all the land.
Categories:
Breakfast, Cakes, Desserts, Easter, Fall Recipes, Nut-Free, Quick Breads, Spring Recipes, Summer Recipes, Vegetarian, Winter Recipes,
My family is going to love this, thank you for the recipe!
I know this could easily be a dessert (and probably should be…) but I made it for breakfast this morning and I’m in love! SO yummy. Loved the citrus bursting with blueberries! Thanks for another winner 🙂