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Lemon Blueberry Bread

This Lemon Blueberry Bread is chock full of plump berries and fresh lemon. It’s a perfect balance of sweetness and lemony tang, and the magnificent lemon glaze seals in moisture throughout the entire loaf.

A lemon blueberry bread with three slices cut, showing visible berries. fresh lemon wedges are visible in the background.
Blueberry Bread with Lemon Glaze is extra tender and stays moist for days.

Video: Watch Us Make This Recipe

Why This Recipe Stands Out

This Lemon Blueberry Bread is by far one of our very Best Blueberry Recipes. Here’s why this recipe works:

  • Fresh or Frozen: You’ll appreciate this lemon blueberry bread’s willingness to take on either fresh or frozen blueberries with good results.
  • Superbly Moist: It’s supremely moist and tender, thanks to all the juicy, plump blueberries.
  • Crazy-Easy Lemon Glaze: The lemon glaze is a must. Like in our Lemon Monkey Bread, it leaves a wonderful little “crust” on top and seals in a ton of moisture to keep the entire loaf tender for days!
  • The Eaters Love It: Everyone in the house will want a slice or two of blueberry bread. This quick bread doubles as breakfast and dessert – vanilla bean ice cream, anyone?

Key Recipe Ingredients

Overhead shot of ingredients to make lemon blueberry bread on a dark surface.
  • Butter – The melted butter in this recipe adds a rich, buttery flavor and a soft, tender crumb to the bread.
  • Lemon Juice and Zest – Freshly squeezed lemon juice and zest are the star ingredients here, providing a bright, citrusy flavor that pairs perfectly with the sweet blueberries.
  • Eggs – The eggs act as a binder, helping to hold the bread together and giving it a soft, moist texture.
  • Fresh or Frozen Blueberries – Blueberries add a burst of sweet, juicy flavor and a pop of color to the bread. It’s important not to thaw the frozen blueberries before adding them to the batter, as this can cause them to bleed and turn the bread purple.

Substitutions And Variations

Here are some of our favorite variations and substitutions to make this recipe your own:

  • Flour: We sometimes use half whole wheat flour and half all-purpose flour for some whole grain goodness. You could also try using a gluten-free flour blend if you’re gluten-sensitive.
  • Other Berries: You can also try using dried blueberries or another type of berries, like raspberries or blackberries.
  • Dairy-Free: Swap the butter for canola oil, olive oil, or melted coconut oil. You can also use plant-based milk instead of whole milk. See our recipe for Healthy Dairy-Free Banana Bread.
  • Serve with Ice Cream: We love topping this blueberry lemon bread with a big scoop of Creamy Vanilla Bean Ice Cream.

Step-By-Step Recipe Instructions

  • Preheat oven to 350F and grease a 9×5″ loaf pan. In a stand mixer, beat butter, sugar, lemon juice, and eggs. Add milk and whisk.
  • In a separate bowl, whisk both flours, baking powder, and salt. Add this dry mixture to the wet mixture and whisk on low speed. Gently fold in blueberries and lemon zest.
  1. Pour the batter into the prepared loaf pan. Bake for 60-90 minutes. Meanwhile, whisk together the glaze ingredients in a small bowl.
  2. Cool the bread in the pan for 15-30 minutes. Then, invert the bread onto a serving plate. Generously brush the hot bread with the glaze.

For full list of ingredients and instructions, see recipe card below.

How To Prep Ahead

Lemon blueberry bread is great to prep ahead:

  • Prep Lemon Juice and Zest: Freshly squeezed lemon juice can be stored in the fridge for up to 3 days. Lemon zest can also be stored for a few days.
  • Freeze the Bread: This bread freezes beautifully. Simply bake, cool, and wrap it tightly in plastic wrap and aluminum foil before storing it in the freezer. When you’re ready to enjoy it, just let it thaw at room temperature or in the fridge overnight.
A close-up of a freshly baked lemon blueberry bread loaf with visible berries and a golden-brown crust with lemon glaze on top.
Fresh and frozen blueberries can be used in this lemon blueberry bread.

What to Serve with Lemon Blueberry Bread

  • We love this bread for breakfast with a side of fresh mixed berries.
  • Serve bread alongside of mixed berry yogurt and granola.
  • People love their lemon blueberry bread with coffee, tea, or milk.
  • If serving for dessert, this bread is absolutely scrumptious with Easy Vanilla Ice Cream or Stabilized Whipped Cream!

Commonly Asked Questions

Can I use frozen blueberries?

Yes, you can use fresh or frozen blueberries with good results However, do not thaw frozen ones before adding to the batter. This will help prevent them from bleeding into the batter.

Why do I need to use a rubber spatula to fold in the blueberries and lemon zest?

Using a rubber spatula to fold in the blueberries and lemon zest helps to gently incorporate them into the batter without breaking the berries. It also ensures that the lemon zest is evenly distributed, giving the bread a burst of lemon flavor in every bite.

How long will it take to bake this bread?

Baking time varies from 60-90 minutes, depending on the pan used. A glass pan will take longer, and a dark metal pan will take less time.

How do I know when the bread is done?

The bread is done when a toothpick inserted into the bread part (area without berries) in the center of the bread comes out with a few tender crumbs attached.

How long does lemon blueberry bread keep?

Lemon blueberry bread can be kept at room temperature, well-wrapped, for up to 3 days. If you want it to last longer, you can store it in the refrigerator for up to 1 week.

Did you make this?

Please give us a rating and comment below. We love hearing from you!

Lemon Blueberry Bread

4.64 from 19 ratings
This Lemon Blueberry Bread is full of plump berries and tangy lemons. The luscious lemon glaze seals in moisture throughout the loaf; don't skip the glaze.
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 10
Author: Amy Dong

Ingredients  

For the Bread:

  • cup butter, melted
  • 1 cup granulated sugar
  • ¼ cup lemon juice, freshly squeezed, about 3 large lemons
  • 2 large eggs
  • 1 ½ cups all purpose flour
  • 1 tsp baking powder
  • ½ tsp table salt
  • ½ cup whole milk
  • 1 cup blueberries, fresh or frozen, do not thaw
  • lemon zest, of 2 large lemons

For the Glaze:

Instructions

  • Preheat oven to 350F with rack on lower-middle position. Grease a 9×5″ loaf pan. Set aside.
  • In the bowl of a stand mixer fitted with whisk, beat butter, sugar, lemon juice, and eggs on medium speed until incorporated. Add milk and whisk until combined.
  • In a separate bowl, whisk together both flours, baking powder, and salt. Add dry mixture to wet mixture and whisk on low speed just until combined; don't over mix. Use a rubber spatula to gently fold in blueberries and lemon zest.
  • Scrape batter into prepared loaf pan. Bake 60-90 minutes or until a toothpick inserted into bread part (area without berries) in center of bread comes out with a few tender crumbs attached. Bake time will be on the longer side for a glass pan; shorter for dark metal pan.
  • Meanwhile, combine glaze ingredients in a small bowl, whisking to combine. Set aside.
  • Cool 15-30 minutes in pan. Carefully slide a sharp knife around bread to loosen and gently invert onto serving plate. Generously brush hot bread with glaze; it will slowly soak into bread and provide a thin layer of crisp topping when it sets.

Notes

  • Use freshly squeezed lemon juice for the bread and the glaze. It makes a huge difference in both flavor and acidity.
  • When incorporating dry ingredients into the wet mixture, whisk on low speed and just until combined. Over-mixing can result in a tougher bread.
  • Don’t thaw your blueberries if you’re using frozen ones. This helps them hold their shape and prevents them from bleeding into the batter.
  • Use half whole wheat flour and half all-purpose flour if you want to incorporate whole grain.
  • For the glaze, brush it on the bread while it’s still hot. This allows the glaze to soak in and gives your bread a deliciously moist, lemony crust.
 
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Nutrition (per serving)

Calories: 260kcal | Carbohydrates: 45g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 55mg | Sodium: 227mg | Potassium: 77mg | Fiber: 1g | Sugar: 30g | Vitamin A: 272IU | Vitamin C: 6mg | Calcium: 51mg | Iron: 1mg
Course: Breakfast, brunch
Cuisine: American
Diet: Vegetarian
Method: baking

More to Bake and Eat

  • Banana Yogurt Chocolate Chip Bread – Because ripe bananas + chocolate chip + Greek yogurt = Amazing bread.
  • Strawberry Banana Bread – Add some lush strawberries to your bananas, and you’re in happy land. Everyone loves this easy, quick breakfast/brunch…super moist and delish.
  • Honey Pear Bread – This was one of my first favorite quick breads. It quickly rose up the ranks as a favorite; the honey and ripe pears give this moist bread such delicious warmth.
  • Moist Pumpkin Bread – I’ve eaten a gazillion different pumpkin breads and made a bajillion of them. This is hands down our favorite. We think you’ll agree.

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