Introduction

This delightful Lemon Blueberry Bread combines bright citrus flavor with sweet, juicy berries in a moist, tender loaf. Perfect for breakfast, brunch, or an afternoon snack, it’s an easy recipe that always impresses. If you enjoy lemon treats, you might also like these Luscious Lemon Cream Cheese Muffins Recipe or these Mouthwatering Lemon Bar Cookie Cups Recipe.

Ingredients

This Lemon Blueberry Bread combines the bright, zesty flavor of fresh lemons with sweet, juicy blueberries for a moist and tender quick bread that’s perfect for any occasion.

• 1 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup milk
• 2 tablespoons lemon zest
• 1 cup fresh blueberries
• 1/4 cup sugar (for topping)
• For the glaze:
• 2 tablespoons melted butter
• 1/2 cup powdered sugar
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon vanilla extract

Timing

Context: This Lemon Blueberry Bread recipe is about 20% faster than similar recipes, making it a quick and easy treat to prepare.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients and Pan

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.

Measure all your dry ingredients—flour, baking powder, and salt—into a medium bowl. In a separate small bowl, toss the fresh blueberries with a tablespoon of flour to prevent them from sinking during baking.

Step 2 — Combine Wet Ingredients

In a large mixing bowl, whisk together the granulated sugar, melted butter, eggs, and vanilla extract until smooth and well combined.

Zest and juice one large lemon, adding both to the wet mixture. The fresh lemon juice provides the signature tangy flavor that makes this Lemon Blueberry Bread so irresistible.

Step 3 — Mix Dry and Wet Ingredients

Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula until just combined. Overmixing can lead to a dense, tough loaf.

Gently fold in the flour-coated blueberries, being careful not to crush them. A few streaks of flour are okay—this ensures a tender crumb.

Step 4 — Transfer Batter to Pan

Pour the batter into your prepared loaf pan, using the spatula to spread it evenly into the corners.

For an attractive, bakery-style finish, tap the pan lightly on the counter to release any large air bubbles.

Step 5 — Bake to Perfection

Place the loaf pan in the preheated oven and bake for 50–60 minutes. Rotate the pan halfway through for even browning.

The Lemon Blueberry Bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs—but no wet batter.

Step 6 — Prepare the Lemon Glaze

While the bread cools slightly, whisk together powdered sugar and fresh lemon juice until smooth. Adjust consistency by adding more juice or sugar as needed.

For a stronger lemon flavor, add a teaspoon of lemon zest to the glaze.

Step 7 — Cool and Glaze

Allow the bread to cool in the pan for 15 minutes before transferring it to a wire rack. This prevents it from breaking apart.

Once completely cool, drizzle the lemon glaze evenly over the top, letting it drip down the sides for a beautiful finish.

Step 8 — Slice and Serve

Use a serrated knife to slice the Lemon Blueberry Bread into even portions. Clean the knife between cuts for neat slices.

Serve at room temperature. For best flavor and texture, enjoy within 3 days or freeze for longer storage.

Nutritional Information

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt for oil — Adds protein and moisture with a subtle tang that complements the lemon flavor.
• Almond flour for all-purpose flour — Creates a gluten-free, lower-carb version with a nutty taste.
• Monk fruit sweetener for sugar — Reduces carbs and calories while keeping the lemon blueberry bread sweet.
• Coconut oil for butter — A dairy-free swap that adds a light, tropical note to the bread.
• Unsweetened applesauce for some sugar — Naturally sweetens and adds moisture, lowering overall sugar content.
• Oat flour for wheat flour — A gluten-free alternative that gives the bread a hearty, wholesome texture.
• Egg whites for whole eggs — Cuts cholesterol and fat while maintaining structure in your lemon blueberry bread.
• Reduced-sodium baking powder — Lowers sodium without affecting the rise of your loaf.

Serving Suggestions

• Pair your Lemon Blueberry Bread with a hot cup of Earl Grey tea or freshly brewed coffee for a delightful breakfast or afternoon snack.
• Serve warm slices with a dollop of lemon curd or a scoop of vanilla bean ice cream for an elegant dessert.
• Enjoy this Lemon Blueberry Bread alongside a fruit salad or yogurt parfait for a balanced brunch option.
• Transform it into a special occasion treat by topping with a light lemon glaze and fresh blueberries just before serving.
• For a festive touch, serve at room temperature with a dusting of powdered sugar and a sprig of mint.

This versatile Lemon Blueberry Bread pairs beautifully with both sweet and savory accompaniments, making it perfect for any time of day.

Common Mistakes to Avoid

• Mistake: Overmixing the batter, which develops gluten and makes the bread tough. Fix: Gently fold dry ingredients into wet until just combined; a few flour streaks are okay.
• Mistake: Adding frozen blueberries directly, causing them to bleed and turn the batter gray. Fix: Toss frozen berries in a tablespoon of flour from the recipe before folding in.
• Mistake: Using cold ingredients, which can prevent proper emulsification and rising. Fix: Bring eggs, milk, and butter to room temperature for about 30-60 minutes before baking.
• Mistake: Underbaking the loaf, leading to a gummy, sunken center. Fix: Test doneness with a toothpick—it should come out clean, with no wet batter clinging.
• Mistake: Slicing the Lemon Blueberry Bread while it’s still hot, causing it to crumble. Fix: Let the loaf cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
• Mistake: Skimping on lemon flavor, resulting in a bland loaf. Fix: Use both fresh lemon juice and zest for a bright, aromatic citrus punch.
• Mistake: Overcrowding the pan with blueberries, making the bread soggy. Fix: Use 1 to 1.5 cups of berries max; distribute them evenly to avoid sinking.
• Mistake: Not greasing the loaf pan adequately, leading to difficult removal. Fix: Grease the pan thoroughly and line with parchment paper for easy release.
• Mistake: Using baking powder that’s lost its potency, causing the bread to be dense. Fix: Test your baking powder by dropping a bit in hot water—if it fizzes, it’s still active.

Storing Tips

• Fridge: Cool completely, wrap tightly in plastic or store in an airtight container. Refrigerate for up to 5 days.
• Freezer: Wrap the cooled loaf tightly in plastic wrap and then aluminum foil, or place slices in a freezer bag. Freeze for up to 3 months.
• Reheat: Thaw frozen bread in the refrigerator overnight. Warm slices in a 300°F (150°C) oven for 10-15 minutes or until the internal temperature reaches 165°F (74°C).

Always allow your Lemon Blueberry Bread to cool completely before storing to prevent moisture buildup and maintain the best texture.

Conclusion

This Lemon Blueberry Bread is a simple, delightful treat perfect for any occasion. Give this recipe a try and share your results in the comments below! For more fruity baked goods, check out these Best Blueberry Lemon Muffins – Easy Recipe.

Lemon Blueberry Bread

Print Recipe

Pin Recipe

A moist, flavorful quick bread bursting with fresh blueberries and bright lemon zest, topped with a tangy lemon glaze.

• Author: Dorothy Miler
• Prep Time: 15 minutes
• Cook Time: 60-70 minutes
• Total Time: 75-85 minutes
• Yield: 8 1x
• Method: Breakfast, Snack, Dessert
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup milk
• 2 tablespoons lemon zest
• 1 cup fresh blueberries
• 1/4 cup sugar (for topping)
• For the glaze:
• 2 tablespoons melted butter
• 1/2 cup powdered sugar
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
2. In a medium bowl, whisk together flour, salt, and granulated sugar.
3. In another bowl, beat eggs, then add milk and lemon zest; mix well.
4. Combine wet ingredients with dry ingredients until just blended.
5. Gently fold in blueberries, being careful not to crush them.
6. Pour batter into prepared loaf pan and sprinkle 1/4 cup sugar evenly on top.
7. Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
8. Allow bread to cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
9. To make the glaze, whisk together melted butter, powdered sugar, lemon juice, and vanilla extract until smooth.
10. Drizzle glaze over cooled bread before serving.

Notes

For best results, use fresh blueberries and allow the bread to cool completely before glazing. The glaze adds a bright, sweet finish that complements the lemon flavor. This bread can be stored at room temperature for up to 3 days or frozen for up to 3 months.

Nutrition

• Calories: 320
• Sugar: 30g
• Sodium: 220mg
• Fat: 8g
• Saturated Fat: 3g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 55mg

FAQs

Can I use frozen blueberries in this Lemon Blueberry Bread?

Yes, you can use frozen blueberries. Do not thaw them first, as this prevents them from bleeding too much into the batter. Toss the frozen berries in a little flour before folding them in to help them distribute evenly.