Lemon Blueberry Bread

I share a tender, moist lemon-blueberry quick bread that’s bursting with citrus flavor and sweet berries—finished with a tangy lemon glaze that adds a delightful zing.

Why You’ll Love This Recipe

I adore how the lemon zest and juice brighten every slice, while generous blueberries add juicy pops throughout. It’s simple—no mixer needed for the dry ingredients—and the glaze adds a perfect sweet‑tart crunch. It’s actually a very easy bake!

Ingredients

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

• 1 ½ cups all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon salt

• ⅓ cup unsalted butter, melted

• 1 cup granulated sugar

• 2 eggs

• ½ teaspoon vanilla extract

• 2 teaspoons fresh grated lemon zest

• 2 tablespoons fresh lemon juice

• ½ cup milk

• 1 cup fresh or frozen blueberries

• 1 tablespoon all-purpose flour (for coating blueberries)

Lemon Glaze:

• 2 tablespoons butter, melted

• ½ cup powdered sugar

• 2 tablespoons fresh lemon juice

• ½ teaspoon vanilla extract

Directions

1. Preheat oven to 350 °F and line a 9×5″ loaf pan with parchment or butter.

2. Whisk flour, baking powder, and salt in a bowl.

3. In another bowl, blend melted butter, sugar, eggs, vanilla, lemon zest, and juice until smooth.

4. Add the flour mix and milk alternately in two batches, mixing until just combined.

5. Toss blueberries in 1 tablespoon flour, then gently fold them into the batter.

6. Pour batter into the pan and bake 55–65 minutes, or until a toothpick comes out clean.

7. Cool in pan for 30 minutes, then transfer to a wire rack.

8. Whisk together glaze ingredients and pour over the loaf. Let it set a few minutes before slicing.

Servings and timing

This loaf yields 10 slices, with a prep time of 25 minutes, bake time of 55–65 minutes, and total time around 1 hour 30 minutes.

Variations

• Substitute blackberries, strawberries, or raspberries for blueberries.

• Skip the glaze if I prefer a less sweet loaf—though it really ties everything together.

• Try mixing up the berries and using orange juice/zest instead of lemon for a different citrus twist.

Storage/reheating

I store leftover slices in an airtight container at room temperature (or in the fridge) for up to 3 days. If glazing the day before, I wait and add the glaze just before serving to keep it crisp. To reheat, I warm slices for 10–15 seconds in the microwave.

FAQs

What if I only have frozen blueberries?

I’ve used frozen berries too—they work great. I just toss them in flour while still frozen so they don’t sink.

Can I make this gluten‑free?

Yes! I swap the flour for a 1:1 gluten‑free blend. I’d watch the texture—it may be slightly denser.

How do I prevent blueberries from sinking?

Tossing them in a little flour coats them, helping suspend them evenly in the batter.

Can I double this recipe?

Sure—I just split it into two loaf pans and watch the bake time closely (it may vary by a few minutes).

Can I make it ahead?

Absolutely. I often bake it a day ahead, store it wrapped at room temperature, then glaze just before serving for the freshest glaze crunch.

Conclusion

I love how this Lemon Blueberry Bread balances bright lemon flavor, juicy berries, and moist cake texture—all topped with a tangy glaze. It’s quick to bake, perfect for breakfast or dessert, and always a crowd‑pleaser. I can’t wait to try it again—and then try my own variations!

Print