Lemon Blueberry Bread Recipe
This Lemon Blueberry Bread is bursting with bright citrus flavor and juicy blueberries for a soft, moist loaf that’s irresistible any time of day. It’s simple, fresh, and beautifully fragrant.
With a buttery crumb, sweet-tart lemon glaze, and pops of blueberry in every bite, this quick bread comes together easily and stays moist for days.
Star Ingredients That Make Lemon Blueberry Bread Shine
- All-purpose flour – Provides the essential structure for the loaf while allowing the blueberries and lemon to shine.
- Fresh lemon zest & juice – The vibrant citrus note is the heartbeat of this bread, adding brightness and balance.
- Blueberries – Juicy, sweet bursts that contrast beautifully with the lemon’s tang; either fresh or frozen works well.
- Unsalted butter – Melted for easy mixing and to create a tender, moist crumb with rich flavor.
- Eggs – Bind the batter and give the loaf structure and softness.
- Granulated sugar – Sweetens the bread and helps in achieving a golden, caramelized crust.
- Milk – Adds moisture and keeps the texture soft and sliceable.
How to Make This Irresistible Lemon Blueberry Bread
Preheat your oven and prepare a standard loaf pan with parchment or butter. Combine flour, baking powder, and salt in one bowl.
In another bowl, blend the wet ingredients: melted butter, sugar, eggs, vanilla, lemon zest, and juice. Mix gently, alternating additions of the dry mix and milk until just combined.
Toss your blueberries with a touch of flour to keep them from sinking. Fold them into the batter by hand to avoid crushing them.
Pour the batter into your loaf pan and bake until golden and a toothpick emerges clean. While the bread cools slightly, whisk together the lemon glaze.
Pour the glaze over the loaf while it’s still warm and let it set—this creates a glossy, tangy topping that takes this bread from good to unforgettable.
Zesty Tips & Sweet Swaps
To intensify the lemon flavor, consider adding a splash of lemon extract or a bit more zest. A sprinkle of turbinado sugar before baking adds a delightful crunch to the top.
If you’re out of fresh blueberries, frozen berries can be used directly from the freezer—no need to thaw, just coat with flour and fold in.
Want more texture? A handful of chopped nuts like almonds or pecans adds crunch, or swirl in a spoonful of blueberry jam before baking for a fruity ribbon throughout.
For a healthier twist, replace half the all-purpose flour with white whole wheat flour, or reduce the sugar slightly if your berries are extra sweet.
How to Keep It Fresh: Storing Your Lemon Blueberry Bread
To maintain its soft texture and bright flavor, store Lemon Blueberry Bread wrapped tightly in plastic or in an airtight container at room temperature for up to 3 days.
If you’d like to make it ahead, skip the glaze and wrap the cooled loaf in foil or plastic wrap. Refrigerate for up to 5 days or freeze for up to 3 months.
When ready to serve, thaw the bread if frozen, bring to room temperature, and drizzle with freshly made glaze for best results. Warm individual slices briefly in the microwave for that fresh-from-the-oven feel.
Lemon Blueberry Bread Recipe
Ingredients
- 1 tablespoon all-purpose flour for coating blueberries
- 2 tablespoons freshly squeezed lemon juice
- 1/3 cup melted unsalted butter
- 1/2 cup milk
- 1 teaspoon baking powder
- 1 cup fresh or frozen blueberries
- 1 teaspoon salt
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons freshly grated lemon zest
- Lemon Glaze
- 1/2 teaspoon vanilla extract
- 2 tablespoons melted butter
- 1/2 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Preheat the oven to 350°F and prepare a 9×5-inch loaf pan by lining it with parchment paper or lightly greasing it with butter. In a mixing bowl, combine the flour, baking powder, and salt, then set this dry mixture aside. In the bowl of a stand mixer, beat together the melted butter, sugar, eggs, vanilla extract, lemon zest, and lemon juice until the mixture is smooth and homogenous. Gradually incorporate the dry mixture and milk in two alternating additions—first a portion of the flour mixture, then half the milk, followed by the remainder of each—mixing only until just combined.
- If using fresh blueberries, rinse them lightly to leave a trace of moisture, then toss them in a small bowl with 1 tablespoon of flour to lightly coat. This helps suspend them evenly throughout the batter. Fold the flour-coated berries gently into the batter by hand, ensuring they are evenly distributed.
- Transfer the batter to the prepared loaf pan and bake for 55 to 65 minutes, or until a toothpick inserted into the center emerges clean. Let the loaf rest in the pan for 30 minutes before transferring to a wire rack set over a tray to catch excess glaze.
- To prepare the glaze, whisk together the melted butter, powdered sugar, lemon juice, and vanilla until smooth. Pour it over the loaf, allowing it to set slightly before serving.
