Introduction

This Lemon Blueberry Bread is a delightful combination of tart lemon and sweet blueberries baked into a moist, tender loaf. Perfect for breakfast, dessert, or an afternoon snack, it offers a fresh, fruity twist on classic quick bread.

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
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 your 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 this dry mixture aside.
Step 3: In the bowl of an electric mixer, combine the melted butter, sugar, eggs, vanilla extract, lemon zest, and lemon juice. Mix until well blended.
Step 4: While mixing slowly, add the flour mixture and milk in two batches—start with some flour, then some milk, followed by the remaining flour and milk. Mix just until combined; do not overmix.
Step 5: If using fresh blueberries, rinse them lightly so they retain a bit of moisture. Toss the blueberries in a small bowl with 1 tablespoon of flour to help prevent them from sinking during baking.
Step 6: Gently fold the flour-coated blueberries into the batter by hand, mixing quickly but carefully.
Step 7: Immediately pour the batter into the prepared loaf pan and bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for about 30 minutes, then transfer it to a wire rack set over a baking sheet.
Step 8: Prepare the glaze by whisking together the melted butter, powdered sugar, lemon juice, and vanilla extract until smooth. Pour the glaze over the warm loaf and allow it to set for a few minutes before slicing and serving.

Tips & Variations

Coating the blueberries with flour is key to keeping them evenly distributed in the bread and preventing them from sinking to the bottom.
For a dairy-free version, substitute the milk with almond or oat milk and use a dairy-free butter alternative.
Add a handful of chopped nuts like walnuts or pecans for added crunch.
If using frozen blueberries, do not thaw before mixing; toss them directly with flour while frozen.

Storage

Store the Lemon Blueberry Bread tightly wrapped at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze the loaf wrapped well for up to 3 months. Reheat slices gently in a toaster or microwave before serving to refresh the flavors.

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. Toss them with flour while still frozen to prevent sinking. Avoid thawing beforehand to keep the batter from becoming too watery.

How do I know when the bread is fully baked?

Insert a toothpick into the center of the loaf; it should come out clean or with just a few moist crumbs attached. Baking times can vary slightly, so start checking around 55 minutes.

Lemon Blueberry Bread with Lemon Glaze Recipe

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★★★★★

4.6 from 149 reviews

A moist and flavorful Lemon Blueberry Bread that perfectly balances the tartness of fresh lemon zest and juice with the sweetness of blueberries. This quick bread features a tender crumb, studded with juicy blueberries coated in flour to prevent sinking, and is finished with a tangy lemon glaze for an extra burst of citrusy delight. Perfect as a breakfast treat, a snack, or a light dessert.

Author: Daniel
Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 25 minutes
Yield: 10 servings 1x
Category: Baking
Method: Baking
Cuisine: American
Diet: Vegetarian

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 Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or lightly grease it with butter to ensure the bread doesn’t stick.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning. Set aside.
Combine Wet Ingredients: In the bowl of an electric mixer, blend the melted butter, granulated sugar, eggs, vanilla extract, lemon zest, and lemon juice. Beat until the mixture is smooth and well combined to incorporate air and ensure a moist texture.
Incorporate Dry Ingredients and Milk: While mixing slowly, add the dry flour mixture and milk in two batches alternately (some flour, some milk, then the remaining flour and milk). Avoid overmixing; stop as soon as the ingredients are just combined to keep the bread tender.
Prepare Blueberries: If using fresh blueberries, rinse them lightly to retain some moisture. Toss the blueberries in 1 tablespoon of flour in a small bowl; this coating helps prevent them from sinking to the bottom of the loaf during baking.
Fold Blueberries into Batter: Gently and quickly fold the flour-coated blueberries into the batter by hand to distribute them evenly without crushing.
Bake the Bread: Immediately pour the batter into the prepared loaf pan. Bake for 55 to 65 minutes or until a toothpick inserted in the center comes out clean. Once baked, cool the bread in the pan for about 30 minutes.
Cool and Glaze: Transfer the bread to a wire cooling rack placed over a baking sheet to catch drips. Whisk together the melted butter, powdered sugar, lemon juice, and vanilla extract to make the glaze. Pour the glaze over the warm bread, allow it to set for a few minutes, then slice and serve.

Notes

Coating the blueberries in flour prevents them from sinking to the bottom of the loaf, ensuring even distribution throughout.
Use fresh blueberries for the best texture and flavor, but frozen can work if not thawed completely to avoid excess moisture.
If you prefer a stronger lemon flavor, increase the lemon zest slightly or add a bit more lemon juice to the glaze.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
The glaze is optional but adds a lovely sweet-tart finish complementing the bread’s flavors.

Keywords: lemon blueberry bread, lemon bread, blueberry quick bread, lemon loaf, blueberry bread, lemon glaze, breakfast bread, snack bread