Lemon Blueberry Bread

Lemon Blueberry Bread

There’s something magical about the combination of bright, tangy lemon and juicy, sweet blueberries.

This Lemon Blueberry Bread is the perfect treat to brighten up your morning coffee break or to share with friends over a cozy afternoon tea.

It’s moist, bursting with flavor, and so easy to make—even if you’re not a baking pro.

With a tender crumb and a hint of citrusy glaze, this bread is like a hug in loaf form.

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

1. Mix the Dry Ingredients
Start by combining your dry ingredients in a large mixing bowl. Whisk them together thoroughly to ensure even distribution. This step is crucial for creating a light and fluffy texture in your bread. Make sure there are no lumps, as they can affect the final result.

2. Combine the Wet Ingredients
In a separate bowl, whisk together the melted butter and sugar until smooth and creamy. Add in the eggs one at a time, mixing well after each addition. Then, stir in the fresh lemon juice and zest. The zest is where all that bright, citrusy flavor comes from, so don’t skip it! If you’re using buttermilk, add it here and mix until everything is well combined.

3. Fold in the Blueberries
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Overmixing can lead to a dense loaf, so stop as soon as you no longer see streaks of flour. Next, carefully fold in the fresh blueberries. If you’re using frozen blueberries, toss them in a little flour first to prevent them from sinking to the bottom of the loaf during baking.

4. Bake to Golden Perfection
Pour the batter into a greased loaf pan, spreading it evenly with a spatula. Tap the pan lightly on the counter to remove any air bubbles. Bake in a preheated oven until the top is golden brown and a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, loosely cover it with foil to prevent burning while the center finishes baking.

5. Cool and Drizzle with Lemon Glaze
Once the bread is out of the oven, let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. While the bread cools, whisk together the powdered sugar and fresh lemon juice to create a smooth, tangy glaze. Drizzle the glaze generously over the cooled loaf, letting it drip down the sides for a beautiful finish.

6. Slice and Serve
Once the glaze has set, slice the bread into thick, even pieces. Serve it as is or with a dollop of whipped cream or a side of fresh berries for an extra special touch.

Pro Tips

• Use Fresh Blueberries: Fresh blueberries work best for this recipe, but frozen ones can be used if tossed in a little flour to prevent sinking.
• Don’t Overmix: Overmixing the batter can make the bread dense. Fold gently until just combined.
• Zest First, Juice Later: Always zest your lemon before juicing it—it’s much easier!
• Test for Doneness: If the top is browning too quickly, cover it loosely with foil while the center finishes baking.

Storage

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Keep in the fridge for up to 5 days. Let it come to room temperature before serving.
• Freezer: Wrap slices in plastic wrap and freeze for up to 3 months. Thaw at room temperature or warm in the oven.
  

Print Recipe

Lemon Blueberry Bread

Cooking Method: Baking Cuisine: American Favorites Courses: Breakfast & Brunch, Desserts

Difficulty: Beginner Prep Time 15 mins Cook Time 50 mins Rest Time 30 mins Total Time 1 hr 35 mins

Servings: 8 Calories: 220

Best Season: Summer, Spring

Dietary:

Nut Free Vegetarian

Description

This simple yet irresistible Lemon Blueberry Bread combines the bright tang of fresh lemon with the sweet burst of blueberries, all wrapped in a moist, tender loaf. Finished with a glossy lemon glaze, it’s a crowd-pleaser that’s as easy to make as it is delicious!

Ingredients

Scale

1/2x 1x 2x 3x

• 1 ¹⁄₂ cups all-purpose flour

• 1 tsp baking powder

• ¹⁄₂ tsp salt

• ¹⁄₂ cup unsalted butter, melted

• 1 cup granulated sugar

• 2 large eggs

• 2 tbsp fresh lemon juice

• 1 tbsp lemon zest

• ¹⁄₂ cup buttermilk

• 1 cup fresh blueberries

• 1 cup powdered sugar (for glaze)

• 2 tbsp fresh lemon juice (for glaze)

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
2. In a large bowl, whisk together flour, baking powder, and salt.
3. In another bowl, mix melted butter, sugar, eggs, lemon juice, and zest until smooth.
4. Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk. Fold in blueberries.
5. Pour the batter into the prepared pan and bake for 50-55 minutes, or until a toothpick comes out clean.
6. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack.
7. Whisk powdered sugar and lemon juice for the glaze, then drizzle over the cooled bread.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 220kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 35g12%

Sugars 22g

Protein 3g6%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• For a dairy-free version, use plant-based butter and almond milk.
• If using frozen blueberries, do not thaw them before adding to the batter.
• Let the bread cool completely before slicing to prevent crumbling.

These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.

Keywords: Lemon Blueberry Bread, Easy Baking, Lemon Glaze, Blueberry Recipes