Name: Lemon Blueberry Bread
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour (plus extra for coating blueberries); 1 tsp baking powder; 1/2 tsp salt; 1/2 cup unsalted butter, melted; 3/4 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; Zest of 1 lemon; 2 tbsp fresh lemon juice; 1/2 cup milk (or Greek yogurt/sour cream); 1 cup fresh or frozen blueberries (tossed in flour); 3/4 cup powdered sugar (for glaze); 1–2 tbsp fresh lemon juice (for glaze); Optional: 1 tbsp melted butter or milk/cream (for glaze)

Jump to Recipe·Leave a Review

I love this lemon blueberry bread—it’s a moist, tender quick bread bursting with juicy blueberries and bright lemon flavor. Topped with a tangy lemon glaze, it’s irresistibly delicious for breakfast, snack, or dessert.

Why I’ll Love This Recipe

I adore how easy it is—just one bowl, no mixer needed. The combination of lemon zest and juice with sweet, plump blueberries creates a perfect balance of tart and sweet. It stays moist for days, and that glaze adds a delightful citrus touch that makes it feel like a special treat.

Ingredients

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

All-purpose flour
Baking powder
Salt
Unsalted butter, melted
Granulated sugar
Eggs
Vanilla extract
Fresh lemon zest
Fresh lemon juice
Milk (or Greek yogurt/sour cream variant)
Fresh or frozen blueberries (coated in a bit of flour)
Powdered sugar (for the lemon glaze)

Directions

Preheat oven to 350 °F (175 °C) and prepare a 9×5 in loaf pan (parchment-lined or greased).
Whisk flour, baking powder, and salt in a bowl.
In another bowl, mix melted butter, sugar, eggs, vanilla, lemon zest, and lemon juice until smooth.
Gradually stir in dry mixture alternately with milk until just combined.
Toss blueberries in flour, then gently fold into the batter.
Pour batter into pan and bake 55–65 minutes, until a toothpick comes out clean.
Cool in pan for about 30 minutes, then transfer to a rack.
Whisk glaze ingredients (powdered sugar + lemon juice [+ butter or milk/cream]) until pourable.
Drizzle glaze over cooled loaf; let it set before slicing.

Servings and Timing

This recipe makes about 10 slices.
Prep time: 25 minutes
Cook time: 60 minutes
Total time: 1 hour 30 minutes

Variations

I sometimes replace milk with Greek yogurt or sour cream for extra moisture.
When I want a fruitier note, I use olive oil instead of butter.
Adding a streusel topping gives it a lovely crunch—just sprinkle some crumble before baking.
I’ve also folded in nuts like walnuts for texture and flavor.

Storage/Reheating

I store the bread in an airtight container at room temperature for up to 3 days.
To freeze, I wrap the unglazed loaf in plastic and foil—it lasts up to 3 months. I thaw it overnight in the fridge, then glaze before serving.
When I want a warm slice, I microwave it for about 15 seconds or heat it in a 350 °F oven for a few minutes.

FAQs

Can I use frozen blueberries?

Yes—I’ve used them too. I toss them in some flour before folding in to prevent them from sinking.

Do I need a mixer?

Not at all! I mix everything by hand and it turns out great. No special equipment required.

Can I omit the glaze?

Absolutely. It’s optional. Leaving it off still gives me a moist, flavorful loaf—and it makes freezing easier.

Can I substitute ingredients like yogurt or oil?

Yes—Greek yogurt or sour cream makes it richer, and olive oil adds a lovely fruity note.

Will the blueberries sink?

If I coat them in a bit of flour, they stay nicely suspended in the batter.

Conclusion

I always find myself baking this lemon blueberry bread when I’m craving something that feels indulgent yet easy. Its moist texture and bright citrus flavor make it a favorite for sharing or savoring solo—warm, glazed, or plain. I hope it becomes a staple in your kitchen too!