Introduction

This Lemon Blueberry Bread is a delightful treat that combines zesty lemon flavors with juicy blueberries in a moist, tender loaf. Perfect for breakfast, snack, or dessert, it’s easy to make and sure to brighten your day.

Lemon Blueberry Bread with Lemon Glaze Recipe - Recipe Image

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/3 cup unsalted butter (melted)
1 cup granulated sugar
2 eggs
1/2 teaspoon vanilla extract
2 teaspoons fresh grated lemon zest
2 tablespoons fresh lemon juice
1/2 cup milk
1 cup fresh or frozen blueberries (fresh recommended)
1 tablespoon all-purpose flour (for coating blueberries)
2 tablespoons butter (melted, for glaze)
1/2 cup powdered sugar (for glaze)
2 tablespoons fresh lemon juice (for glaze)
1/2 teaspoon vanilla extract (for glaze)

Instructions

Step 1: Preheat the oven to 350°F and line a 9″x5″ loaf pan with parchment paper or lightly grease it with butter.
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
Step 3: In the bowl of an electric mixer, blend the melted butter, sugar, eggs, vanilla extract, lemon zest, and lemon juice until well combined.
Step 4: Slowly add the flour mixture and milk in two batches while mixing. Begin with some flour, then some milk, followed by the rest of the flour and milk. Stop mixing as soon as the batter is just combined.
Step 5: Rinse blueberries if using fresh so they have slight moisture. Toss them in a small bowl with 1 tablespoon of flour to prevent sinking during baking.
Step 6: Gently fold the flour-coated blueberries into the batter by hand to combine quickly and evenly.
Step 7: Pour the batter immediately into the prepared pan and bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for about 30 minutes, then transfer to a wire rack placed over a baking sheet.
Step 8: Whisk together the melted butter, powdered sugar, lemon juice, and vanilla extract to make the glaze. Pour it over the loaf and allow it to set for a few minutes before serving.

Tips & Variations

To keep blueberries from sinking, always toss them in flour before adding to the batter.
Use fresh lemon zest and juice for the brightest flavor; bottled lemon juice can be used but fresh is best.
For a dairy-free version, substitute milk with almond or oat milk and use a vegan butter alternative.
Try adding a handful of chopped nuts for extra texture and flavor.

Storage

Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. To reheat, warm slices in a toaster or microwave briefly; if frozen, thaw overnight in the fridge first.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well but should be kept frozen until just before adding and still tossed in flour to prevent sinking. They may release more moisture, so handle gently.

Can I make this bread dairy-free?

Absolutely. Use plant-based milk like almond or oat milk and replace butter with a vegan buttery spread or coconut oil to keep it dairy-free.

Lemon Blueberry Bread with Lemon Glaze Recipe

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★★★★★

4.9 from 101 reviews

This Lemon Blueberry Bread is a moist, flavorful loaf bursting with fresh blueberries and zesty lemon. Perfectly sweetened and topped with a tangy lemon glaze, it makes a delightful breakfast treat or afternoon snack. The addition of lemon zest and juice enhances the fresh berry flavor, while the flour coating on the blueberries prevents them from sinking during baking.

Author: Maya
Prep Time: 20 minutes
Cook Time: 55-65 minutes
Total Time: 1 hour 20 minutes
Yield: 10 servings 1x
Category: Bread
Method: Baking
Cuisine: American

Ingredients

Scale

Batter Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/3 cup unsalted butter, melted
1 cup granulated sugar
2 eggs
1/2 teaspoon vanilla extract
2 teaspoons fresh grated lemon zest
2 tablespoons fresh lemon juice
1/2 cup milk
1 cup fresh or frozen blueberries (fresh recommended)
1 tablespoon all-purpose flour (for coating blueberries)

Glaze Ingredients

2 tablespoons butter, melted
1/2 cup powdered sugar
2 tablespoons fresh lemon juice
1/2 teaspoon vanilla extract

Instructions

Preheat and prepare the pan: Preheat your oven to 350°F (175°C) and line a 9×5 inch loaf pan with parchment paper or lightly grease it with butter to prevent sticking.
Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside.
Combine wet ingredients: In the bowl of an electric mixer, blend the melted butter, granulated sugar, eggs, vanilla extract, fresh lemon zest, and lemon juice until the mixture is well combined and smooth.
Incorporate dry and wet mixes: While mixing on low speed, gradually add the flour mixture and milk in two additions (some flour, some milk, then the rest of the flour and milk). Mix only until just combined to avoid overmixing.
Prepare blueberries: Rinse fresh blueberries lightly so they retain a bit of moisture. Toss the berries in 1 tablespoon of flour in a small bowl; this will prevent them from sinking in the batter during baking.
Fold blueberries into batter: Gently but swiftly fold the floured blueberries into the batter by hand to distribute them evenly without crushing.
Bake the bread: Immediately pour the batter into the prepared loaf pan and bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Allow the bread to cool in the pan for about 30 minutes.
Cool and glaze the bread: Transfer the bread to a wire cooling rack placed over a baking sheet to catch glaze drips. Whisk together the melted butter, powdered sugar, lemon juice, and vanilla extract to make the glaze. Pour the glaze evenly over the warm bread and let it set for a few minutes before slicing and serving.

Notes

Using fresh blueberries is preferred for best texture and flavor, but frozen can be used if fresh are not available.
Make sure not to overmix the batter once the flour is added to keep the bread tender.
The lemon glaze adds a beautiful tangy sweetness but can be omitted or reduced if preferred.
Allow the bread to cool slightly before glazing to help the glaze set properly.
Store leftover bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: lemon blueberry bread, lemon loaf, blueberry bread, citrus bread, breakfast bread, lemon glaze loaf