Lemon Blueberry Bread

This Lemon Blueberry Bread is soft, bright, and full of juicy blueberries.

It has fresh lemon flavor, a tender crumb, and a sweet lemon glaze on top.

It is simple to make and feels perfect for breakfast, brunch, or dessert.

Servings: 10 slices
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes

What You’ll Need

• 1½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• ½ cup milk
• 2 tablespoons lemon zest
• ¼ cup fresh lemon juice
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries
• 1 tablespoon all-purpose flour, for coating blueberries
• ¾ cup powdered sugar
• 2 tablespoons fresh lemon juice, for glaze

Recipe and Instructions

Step 1: Mix the Dry Ingredients

In a medium bowl, whisk together 1½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt until well mixed.

Step 2: Cream the Butter and Sugar

In a large bowl, beat ½ cup softened unsalted butter with ¾ cup granulated sugar until the mixture looks pale and creamy.

Step 3: Add Eggs, Lemon, Milk, and Vanilla

Add 2 large eggs, ½ cup milk, 2 tablespoons lemon zest, ¼ cup fresh lemon juice, and 1 teaspoon vanilla extract to the butter and sugar mixture. Mix until smooth.

Step 4: Add the Dry Mixture

Add the flour mixture to the wet batter. Stir gently until just combined. Do not overmix.

Step 5: Coat and Fold in Blueberries

Toss 1 cup fresh blueberries with 1 tablespoon all-purpose flour. Fold the coated blueberries gently into the batter.

Step 6: Fill the Loaf Pan

Pour the lemon blueberry batter into a greased 9×5-inch loaf pan and smooth the top.

Step 7: Bake the Bread

Bake at 350°F for 50 to 55 minutes, until the top is golden and a toothpick comes out clean.

Step 8: Glaze and Serve

Let the bread cool. Mix ¾ cup powdered sugar with 2 tablespoons fresh lemon juice, then drizzle the glaze over the cooled loaf.

Why I Love This Recipe

I love this Lemon Blueberry Bread because it feels like a little slice of sunshine. The lemon smell fills the kitchen while it bakes, and the blueberries make every slice sweet and juicy. It is the kind of recipe I make when I want something easy but still special.

• The bread is soft and moist.
• The lemon flavor tastes fresh, not heavy.
• The blueberries add juicy little bursts.
• The glaze makes it feel bakery-style.
• It works for breakfast, snacks, or dessert.

Pro Tips

• Coat the blueberries in flour so they do not all sink.
• Do not overmix the batter, or the bread can turn tough.
• Let the bread cool before adding glaze.
• Use fresh lemon juice for the best flavor.
• Check the center with a toothpick before taking it out.

Tools Required

• Mixing bowls
• Whisk
• Hand mixer or wooden spoon
• Measuring cups
• Measuring spoons
• Microplane or zester
• Citrus juicer
• Rubber spatula
• 9×5-inch loaf pan
• Cooling rack

Substitutions and Variations

• Use frozen blueberries, but do not thaw them first.
• Use Greek yogurt instead of milk for a richer bread.
• Add poppy seeds for extra texture.
• Use orange zest instead of lemon zest.
• Skip the glaze for a less sweet loaf.

Make Ahead Tips

You can bake the bread 1 day ahead. Let it cool fully, then wrap it tightly. Add the glaze before serving for the freshest look.

Why This Recipe Works (Quick Science)

Butter and sugar trap air when mixed, which helps the bread rise. Baking powder gives the loaf lift. Lemon juice adds bright flavor, and the flour coating helps the blueberries stay spread through the batter instead of sinking.

Macros Information

Approximate per slice:

• Calories: 265
• Carbohydrates: 39g
• Protein: 4g
• Fat: 11g
• Sugar: 24g
• Fiber: 1g

Common Mistakes

• Overmixing the batter.
• Adding too much lemon juice.
• Cutting the bread while it is still hot.
• Forgetting to coat the blueberries.
• Adding glaze before the loaf cools.

What to Serve With

• Hot coffee
• Iced tea
• Fresh berries
• Greek yogurt
• Scrambled eggs
• Vanilla ice cream

Leftovers and Storage

Store leftover bread in an airtight container at room temperature for 2 days or in the fridge for up to 5 days. You can also freeze slices for up to 2 months. Wrap each slice well before freezing.

FAQ

Q: Can I use frozen blueberries?

A: Yes. Use them straight from the freezer. Do not thaw them first.

Q: Can I make this without glaze?

A: Yes. The bread is still sweet and lemony without it.

Q: Why did my blueberries sink?

A: They may not have been coated in flour, or the batter may have been too thin.

Q: How do I know when the bread is done?

A: A toothpick inserted in the center should come out clean or with a few crumbs.

Q: Can I double this recipe?

A: Yes. Use two loaf pans and bake them at the same temperature.

Final Thoughts

This Lemon Blueberry Bread is simple, bright, and so good with a cup of coffee or tea. Bake it, slice it, share it, and enjoy every soft lemony bite.