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Blueberry Lemon Bread (Fresh or Frozen Blueberries)

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

blueberry lemon bread with lemon glaze
Blueberry Bread with Lemon Glaze is extra tender.

Blueberry Lemon Bread

This Blueberry Lemon Bread is everything you could want in a quick bread that champions fresh blueberries and citrusy lemons.

  • It’s superbly moist and tender, thanks to all the juicy plump blueberries.
  • It is both wonderfully dense yet soft in texture (100% satisfying)
  • This bread has the perfect balance of sweetness and lemony tang.
  • Everyone in the house will want a slice or two of blueberry bread with their coffee or milk.
  • This quick bread doubles as breakfast and dessert (vanilla bean ice cream, anyone?)
fresh lemons
Make use of fresh lemon juice and zest

Don’t skip the lemon glaze

Believe it or not, it gets better. The crazy-easy lemon glaze is a must. (Read: please don’t leave it out)

It leaves a wonderful little “crust” on top and seals in a ton of moisture to keep the entire loaf tender. It also provides extra lemony goodness for all us lemon fanatics.

blueberry bread with lemon glaze
Fresh and frozen blueberries can be used in this blueberry bread

Fresh vs. Frozen Blueberries for baking

You’ll appreciate this blueberry lemon bread’s willingness to take on either fresh or frozen blueberries with good results. Generally speaking, there’s a place for both frozen and fresh options in the world of baked goods.

Pros and Cons for Baking with Fresh Blueberries

  • When they’re in season, they are unparalleled in flavor, sweetness, and flavor. You simply have to grab some whenever you see them.
  • They won’t “bleed” color and stay intact nicely for blueberry cakes, blueberry muffins, and most baked goods.
  • You can stir them into your batter even when berries have been sitting at room temp. No need to keep them at a certain cold temperature.
  • There aren’t many cons to using fresh blueberries, aside from the fact that they’re only in season during summer months.
  • Fresh blueberries during off-season that have been picked too early and imported can be a bit sour.
blueberries in batter
Add blueberries at the end and stir gently

Pros and Cons for Baking with Frozen Blueberries

  • You can buy extra in-season fresh berries during the summer and freeze them airtight, for high-quality blueberries year round.
  • Frozen blueberries are generally available all year at most grocery stores
  • Frozen berries are great for blueberry pies, where keeping shape and preventing streaks doesn’t matter.
  • The main issue with frozen blueberries is their tendency to “bleed” their blue juices into your golden batter when stirring.
  • Frozen blueberries are almost always less ripe and sweet than blueberry patch offerings.
blueberry bread with lemon glaze slices
Brush hot blueberry bread with luscious lemon glaze

How to Prevent Frozen Blueberries from “bleeding”

  • Though you may not entirely prevent little swirls of blue showing up in your batter, you can greatly diminish it by keeping berries frozen to the point of adding; don’t defrost.
  • Always add them at the very end, so they have less time to soften and melt into the batter before they hit the oven.
  • Use a rubber spatula to gently fold frozen berries into batter, and immediately stop once streaks start showing.
  • Immediately transfer batter into your baking dish and place in the oven, once frozen berries have been folded in; do not wait.
sliced blueberry bread with lemon glaze
This Blueberry Lemon Bread stays moist and tender for days.

More quick Breads to Bake and Eat:

Try blueberry Pie Crumb Bars, TOo:

Did you make this?

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

blueberry lemon bread slices

Blueberry Lemon Bread

4.50 from 14 ratings
This Blueberry Lemon 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
Servings: 10
Author: Amy Dong


For the Bread:

  • cup butter, melted
  • 1 cup granulated sugar
  • ¼ cup freshly squeezed lemon juice, about 3 large lemons
  • 2 large eggs
  • ¾ cups all purpose flour
  • ¾ cups whole wheat flour
  • 1 tsp baking powder
  • ½ tsp table salt
  • ½ cup whole milk
  • 1 cup fresh or frozen blueberries, do not thaw
  • Zest of 2 large lemons

For the Glaze:


  • Preheat oven to 350F with rack on lower-middle position. Grease a 9x5" 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.


See original article for details about baking with frozen blueberries, if using those. 
If you enjoyed this recipe, please come back and give it a rating ♡

Nutrition (per serving)

Calories: 251kcal | Carbohydrates: 44.9g | Protein: 4.3g | Fat: 7.7g | Saturated Fat: 4.2g | Cholesterol: 53.7mg | Sodium: 138.9mg | Fiber: 1.8g | Sugar: 26.7g
Course: Breakfast, brunch
Cuisine: American
Diet: Vegetarian
Method: baking

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Add a comment

Recipe Rating


    • susan fortune

    could I use Saskatoon berries instead of blueberries

      • Amy Dong

      Yes, you can use any other berries you like to substitute with!

    • Barb

    I don’t have any whole milk…would it be possible to substitute buttermilk or half & half?? Thanks!

      • Amy Dong

      Buttermilk would be great!

    • Sandra Cargill

    I made this recipe this morning. Tastes great but it didn’t rise very much, like other breads I make. Recipe only has baking powder. Should it have baking soda also?

      • Amy Dong

      Glad you liked the flavors, Sandra! Is your baking powder fresh? That can be the culprit.

    • Heather Robertson

    Could you make this recipe with gluten free flour or coconut flour,??

    • Ramona
    • 5 stars

    I love blueberries and lemon bread and together that would be a delicious combination I am dying to try! this is an amazing summer combo and I cant wait to make these when the time comes. Thank you for sharing this recipe!

    • Ali Hanson
    • 5 stars

    This is one of my favorite summer combos. Lemon and blueberry! I always freeze my blackberry harvest for fresh berries all year!

      • chewoutloud

      SO happy you liked this, Ali!

    • Jodi
    • 5 stars

    I was looking for a new recipe to use excess blueberries and this bread recipe was perfect. Thank you for sharing this yummy recipe with us!

      • chewoutloud

      You’re so welcome, Jodi!

    • Alexis
    • 5 stars

    The lemon in this bread is the perfect acid balance to the sweet blueberries and bread. My kids all loved this recipe.

      • chewoutloud

      Super happy to hear that, Alexis!

    • Beth
    • 5 stars

    Blueberries and lemon are one of my favorite flavor combinations in baked goods. That glaze looks so perfect with this bread, too. Enjoyed the tips on working with frozen berries.

      • chewoutloud

      Same, I love the flavor combo 🙂

    • Robin
    • 5 stars

    My Nana used to make a pound cake with lemon glaze. I never knew what I was missing not having blueberries too. Amazing!

    • Jamie
    • 5 stars

    I love the flavors of this bread and it’s perfect to have with my morning tea! My family loves it!

    • Lesli Schwartz
    • 5 stars

    My two faves in one bread! So moist and delicious, this was gobbled up so quickly that I had no leftovers for breakfast! Must make again soon.

      • chewoutloud

      We never have leftovers either, Lesli 🙂

    • Stine Mari
    • 5 stars

    Lemon blueberry is my favorite combination. This bread is perfect and I love that lemon glaze on top, so smart!

      • chewoutloud

      Thank you!

    • Chef Dennis
    • 5 stars

    OMG my family went crazy over your lemon blueberry bread and have demanded it become a weekly breakfast treat!

      • chewoutloud

      Yay, that’s awesome to hear!

    • Ann

    I don’t bake with whole wheat flour. Could you use 1 1/2 cups of all-purpose rather than 3/4 cup
    of each?

      • chewoutloud

      Yes, Ann, you can definitely do that – enjoy and happy baking! 🙂

    • Liz

    Yum – thank you for the lovely recipe. Hope all is fine with your family now. Most people are very kind and helpful. Have a great Wednesday!

      • chewoutloud

      Thanks for coming over today, Liz! 🙂

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