Lemon Blueberry Bread is a soft, moist quick bread bursting with juicy blueberries and bright fresh lemon flavor. Lemon zest and juice bring freshness to every slice, while a simple sweet-tart lemon glaze creates an irresistible finishing layer.
This easy loaf requires no yeast and works beautifully for breakfast, brunch, afternoon treats, or a simple homemade dessert. It’s especially lovely when blueberries are in season, although frozen berries work too.
Why You’ll Love This Recipe
This bread has a wonderful balance of sweet and tangy flavors. Fresh blueberries create juicy bursts throughout the tender crumb, while lemon zest and juice give the loaf a fresh citrus aroma.
The batter is straightforward and uses familiar baking ingredients. There’s no yeast, kneading, or rising time involved, making this lemon blueberry quick bread approachable even for beginner bakers.
The lemon glaze is the perfect finishing touch. It adds sweetness and another layer of citrus flavor while creating a beautiful bakery-style appearance.
Ingredients
For the Lemon Blueberry Bread
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ⅓ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- ½ teaspoon alcohol-free vanilla extract
- 2 teaspoons freshly 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
For the Lemon Glaze
- 2 tablespoons butter, melted
- ½ cup powdered sugar
- 2 tablespoons fresh lemon juice
- ½ teaspoon alcohol-free vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line a 9 x 5-inch loaf pan with parchment paper or lightly grease it with butter.
- In a medium bowl, whisk together 1½ cups all-purpose flour, baking powder, and salt. Set aside.
- In a separate large mixing bowl, combine the melted butter and granulated sugar.
- Add the eggs, alcohol-free vanilla extract, fresh lemon zest, and lemon juice. Mix until smooth and well combined.
- With the mixer running on low speed, gradually add the dry ingredients and milk in alternating additions. Start with some of the flour mixture, add some milk, then repeat until everything has been incorporated.
- Stop mixing as soon as the batter is combined. Avoid overmixing, which can make the finished loaf dense.
- If using fresh blueberries, rinse and gently pat them so they’re still slightly moist. Place the berries in a small bowl and toss with 1 tablespoon of flour.
- Gently fold the flour-coated blueberries into the batter by hand, taking care not to crush them.
- Immediately transfer the batter to the prepared loaf pan and smooth the surface.
- Bake the Lemon Blueberry Bread for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs.
- Let the bread cool in the pan for approximately 30 minutes.
- Carefully remove the loaf and transfer it to a wire cooling rack positioned over a baking sheet or parchment paper.
- To prepare the glaze, whisk together the melted butter, powdered sugar, lemon juice, and alcohol-free vanilla until smooth.
- Drizzle or pour the lemon glaze over the cooled loaf.
- Let the glaze set for a few minutes before slicing and serving.
Tips & Tricks
Use fresh lemon zest for the strongest citrus aroma. Zest only the yellow outer portion of the peel and avoid the bitter white pith underneath.
Tossing blueberries with a small amount of flour can help distribute them throughout the batter rather than having all the berries settle toward the bottom.
Don’t overmix the batter after adding the flour. Mix just until the dry streaks disappear to keep your moist lemon blueberry bread tender.
If using frozen blueberries, add them while still frozen rather than thawing them first. Fold them in gently to minimize streaking.
Check the bread toward the lower end of the baking range. If the surface becomes too dark before the center is done, loosely cover the top with foil and continue baking.
Allow the loaf to cool before glazing. Applying glaze to very hot bread can cause it to melt and disappear into the loaf.
For a thicker glaze, add a little more powdered sugar. For a thinner drizzle, add lemon juice a small amount at a time.
Details
Prep Time: 15 minutes
Cook Time: 55–65 minutes
Cooling Time: 30 minutes
Total Time: About 1 hour 45 minutes
Yield: 1 loaf, approximately 10 slices
Category: Breakfast, Brunch, Dessert
Method: Baking
Cuisine: American-Inspired
Difficulty: Easy
Dietary Notes: Vegetarian; halal-friendly when prepared with alcohol-free vanilla extract and suitable ingredients
Notes
Fresh or frozen blueberries work well in this recipe. When using frozen berries, fold them directly into the batter without thawing.
Whole milk creates a rich texture, but other plain, unsweetened milk options can also work.
For stronger lemon flavor, add a little extra zest rather than significantly increasing the lemon juice, which can affect the consistency of the batter.
For halal-friendly baking, use alcohol-free vanilla flavoring or a halal-certified vanilla product.
Serve this blueberry lemon bread on its own or alongside fresh blueberries, lemon slices, tea, or coffee.
Nutrition
Approximate nutrition per slice based on 10 slices:
Calories: 300
Protein: 4 g
Carbohydrates: 46 g
Fat: 12 g
Nutrition information is an estimate and will vary depending on the milk, butter, blueberries, glaze, and serving size.
FAQ
Can I use frozen blueberries in Lemon Blueberry Bread?
Yes. Frozen blueberries work well. For best results, add them directly from the freezer and gently fold them into the batter. Thawing them first can release extra juice and create more purple streaks.
How do I keep blueberries from sinking in blueberry bread?
Lightly coating the blueberries with flour before folding them into the batter can help keep them suspended more evenly throughout the loaf. Also make sure your batter isn’t overly thin.
Why is my lemon blueberry loaf dense?
Overmixing after adding the flour is a common cause of dense quick bread. Mix the wet and dry ingredients only until combined, then gently fold in the blueberries by hand.
How do I know when lemon blueberry bread is done?
Insert a toothpick into the center of the loaf. It should come out clean or with a few moist crumbs rather than wet batter. Depending on your oven and loaf pan, baking time can vary.
Can I make blueberry bread with lemon glaze ahead of time?
Yes. You can bake the loaf a day before serving. Let it cool completely before storing it in an airtight container. The glaze can be added once the loaf has cooled.
Can I make Lemon Blueberry Bread without the glaze?
Absolutely. The bread has plenty of lemon and blueberry flavor without the glaze. You can leave it plain or lightly dust the cooled loaf with powdered sugar.
Storage
Store the completely cooled loaf in an airtight container at room temperature for about 2 days, or refrigerate for up to 5 days.
For longer storage, freeze individual slices or the whole unglazed loaf. Wrap it securely and place it in a freezer-safe container or bag. Freeze for up to 3 months.
Thaw frozen slices at room temperature or overnight in the refrigerator.
For the best results when freezing an entire loaf, consider adding the lemon glaze after thawing so it has a fresh appearance and texture.
Similar Recipes
Lemon Blueberry Bread with Lemon Glaze
Ingredients
For the Lemon Blueberry Bread
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ⅓ cup unsalted butter melted
- 1 cup granulated sugar
- 2 large eggs
- ½ teaspoon alcohol-free vanilla extract
- 2 teaspoons freshly 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
For the Lemon Glaze
- 2 tablespoons butter melted
- ½ cup powdered sugar
- 2 tablespoons fresh lemon juice
- ½ teaspoon alcohol-free vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line a 9 x 5-inch loaf pan with parchment paper or lightly grease it with butter.
- In a medium bowl, whisk together 1½ cups all-purpose flour, baking powder, and salt. Set aside.
- In a separate large mixing bowl, combine the melted butter and granulated sugar.
- Add the eggs, alcohol-free vanilla extract, fresh lemon zest, and lemon juice. Mix until smooth and well combined.
- With the mixer running on low speed, gradually add the dry ingredients and milk in alternating additions. Start with some of the flour mixture, add some milk, then repeat until everything has been incorporated.
- Stop mixing as soon as the batter is combined. Avoid overmixing, which can make the finished loaf dense.
- If using fresh blueberries, rinse and gently pat them so they’re still slightly moist. Place the berries in a small bowl and toss with 1 tablespoon of flour.
- Gently fold the flour-coated blueberries into the batter by hand, taking care not to crush them.
- Immediately transfer the batter to the prepared loaf pan and smooth the surface.
- Bake the Lemon Blueberry Bread for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs.
- Let the bread cool in the pan for approximately 30 minutes.
- Carefully remove the loaf and transfer it to a wire cooling rack positioned over a baking sheet or parchment paper.
- To prepare the glaze, whisk together the melted butter, powdered sugar, lemon juice, and alcohol-free vanilla until smooth.
- Drizzle or pour the lemon glaze over the cooled loaf.
- Let the glaze set for a few minutes before slicing and serving.
Notes
Conclusion
Lemon Blueberry Bread combines juicy blueberries, fragrant lemon zest, and a tender buttery crumb in a simple loaf that’s easy enough for everyday baking. The bright lemon glaze adds just enough sweetness and citrus flavor to make every slice feel special.
Whether you serve it for brunch, dessert, or an afternoon treat, this lemon blueberry loaf offers a fresh combination of fruit and citrus wrapped in a soft, moist quick bread.