This Lemon Blueberry Bread is wonderfully moist, loaded with fresh blueberries, and bright with zesty lemon. It’s easy to bake and perfect for breakfast, dessert, or a simple snack anytime.
If you enjoy blueberry breakfasts, consider trying Blueberry Crumb Bars, Blueberry Streusel Muffins, or Blueberry Sour Cream Coffee Cake.
Kelley’s Tips
How To Make The BEST Lemon Blueberry Loaf
- Don’t overmix the batter: After adding the flour, stir only until the mixture is combined. Overmixing develops gluten and will make the loaf dense rather than tender.
- Use room-temperature ingredients: Bring eggs, butter, and any dairy to room temperature so they blend evenly and the texture is smooth.
- Finish with a glaze: A simple lemon glaze brightens the flavors. For a different twist, try a blueberry glaze for a pretty color and extra fruit flavor.
“This blueberry bread was amazing! My whole family had seconds and my husband asked me to make one every night from now on. Thanks so much for this recipe!” – Kim
Notes on Ingredients
- All-purpose flour: Gives structure to the loaf so it holds its shape and slices cleanly.
- Baking powder: The leavening agent that helps the loaf rise and stay light despite the richness of butter and fruit.
- Unsalted butter: Adds moisture, a tender crumb, and rich flavor.
- Granulated sugar: Sweetens the bread while helping retain moisture and balance the tart lemon.
- Lemon: Using both lemon juice and lemon zest gives a bright, layered citrus flavor without overpowering the berries.
- Eggs: Bind the ingredients and contribute to the set and texture of the baked loaf.
- Milk: Hydrates the dry ingredients and keeps the batter soft.
- Blueberries: Fresh berries add sweetness, color, and juicy pockets. If desired, you can substitute other fresh berries or a mixed-berry combination.
How to make Lemon Blueberry Bread
- Mix dry ingredients: Whisk the flour, baking powder, and salt together in a medium bowl and set aside.
- Mix wet ingredients: In a separate large bowl, beat together melted butter, granulated sugar, lemon juice, eggs, and vanilla until smooth.
- Combine wet and dry: Add the dry mixture and the milk to the wet ingredients in two additions, folding gently until just combined. Resist the urge to overwork the batter.
- Add fruit: Fold in lemon zest and the blueberries gently so the berries stay intact and distribute evenly.
- Bake: Pour the batter into a prepared 9 x 5-inch loaf pan and bake at 350°F (175°C) for about 60 minutes. Test with a toothpick — it should come out mostly clean with a few moist crumbs.
- Cool: Let the bread cool in the pan for about 30 minutes, then transfer to a wire rack to cool completely before glazing.
- Make the lemon glaze: Whisk powdered sugar with lemon juice and a little milk until smooth. Adjust thickness with more powdered sugar or milk as needed.
- Serve: When the loaf is fully cool, drizzle the glaze over the top and slice to serve.
Lemon Blueberry Loaf FAQ
Can I use frozen blueberries in lemon loaf?
Using frozen blueberries is possible but not ideal. Frozen berries often bleed and can turn the batter a bluish color, and they may alter baking time or texture. If only frozen berries are available, rinse and pat them dry, then toss lightly in flour to help reduce bleeding. For best results, use fresh berries or substitute other fresh fruit like raspberries or blackberries.
Best way to store Lemon Blueberry Loaf?
Store the loaf wrapped at room temperature for up to three days. For longer storage, wrap tightly and freeze for up to three months. Thaw in the refrigerator or at room temperature before serving, and refresh with a light glaze if desired.
Get Fancy and Make a Homemade Blueberry Glaze
You can glaze this loaf with a classic lemon glaze or try a blueberry glaze for extra color and flavor. Both are simple and delicious.
- To make blueberry glaze, simmer 1 cup of fresh or frozen blueberries for about 5 minutes, until they start to pop. Mash gently with a potato masher or muddler.
- Let the blueberry sauce cool, then strain if you want a smoother glaze. Stir a small amount into powdered sugar with a splash of milk until you reach the desired color and consistency.
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Peanut Butter Banana Bread
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Lemon Blueberry Bread
Ingredients
For the bread:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/3 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/4 cup lemon juice
- 2 large eggs
- 1 tsp vanilla
- 1/2 cup milk
- 2 tbsp lemon zest
- 1 cup blueberries
For the lemon glaze:
- 1 cup powdered sugar
- 1 1/2 tbsp lemon juice
- 1/2 tbsp milk, or more as needed
For the blueberry glaze:
- 1 cup fresh or frozen blueberries
- 1 cup powdered sugar
- 2-3 tbsp milk
Instructions
Make the lemon blueberry bread:
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Prep: Preheat oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan with butter or cooking spray. Mix flour, baking powder, and salt in a medium bowl and set aside.
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Mix wet ingredients: In a large bowl combine melted butter, sugar, lemon juice, eggs, and vanilla until smooth.
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Combine: Add the dry ingredients and milk to the wet mixture in two parts, folding gently until just combined.
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Add fruit: Fold in lemon zest and blueberries, taking care not to crush the berries.
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Bake: Transfer batter to the prepared pan and bake for about 60 minutes, or until a toothpick inserted near the center comes out mostly clean.
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Cool: Cool in the pan for 30 minutes, then remove the loaf and cool completely on a wire rack.
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Enjoy: Drizzle with glaze once cooled, slice, and serve.
Lemon glaze:
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Whisk powdered sugar with lemon juice and milk until smooth. Adjust consistency as needed.
Blueberry glaze:
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Simmer 1 cup of blueberries for about 5 minutes, mash gently, cool, then stir small amounts into powdered sugar and milk until you reach the desired color and consistency.
Notes
- Room-temperature ingredients: Let eggs, butter, and milk warm to room temperature for a smoother batter and even baking.
- Mix gently: Stir the batter only until the dry ingredients are incorporated to keep the crumb tender.
Nutrition Information
Carbohydrates: 63 g
Protein: 5 g
Fat: 10 g
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