Irresistible Lemon Blueberry Bread – A Zesty and Sweet Treat
There’s nothing quite like the combination of tangy lemon and juicy blueberries baked into a soft, moist loaf. Lemon Blueberry Bread is one of those recipes that feels comforting yet refreshing, making it a perfect treat for any time of year. Whether you’re enjoying a slice with your morning coffee, serving it at brunch, or sharing it with friends during afternoon tea, this bread always delivers brightness and flavor.
As someone who has always loved experimenting with citrus desserts, I can confidently say that this Lemon Blueberry Bread quickly became one of my favorites. The balance of zesty lemon and bursts of sweet blueberries is irresistible, while the simple lemon glaze adds the perfect finishing touch. This recipe is straightforward, beginner-friendly, and guaranteed to impress.
If you love baking fruity breads, you might also enjoy my Zucchini Cheddar Bread for a savory twist or the Blueberry Coffee Cake for another sweet blueberry classic.
Why You’ll Love This Lemon Blueberry Bread
There are so many reasons to add this bread recipe to your baking list. The flavor is bright and refreshing thanks to lemon zest and juice, which pair beautifully with the natural sweetness of blueberries. The texture is moist and tender because of melted butter, sugar, and milk, ensuring every bite feels soft and never dry. It’s perfect to enjoy any time of day, whether for breakfast, brunch, an afternoon snack, or even dessert. Best of all, it’s easy to make with simple pantry staples and fresh fruit, making it accessible for beginner bakers. This bread is also versatile since you can swap blueberries for raspberries, blackberries, or cranberries for a seasonal twist.
Ingredients
- For the Bread
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ⅓ cup unsalted butter melted
- 1 cup granulated sugar
- 2 eggs
- ½ teaspoon vanilla extract
- 2 teaspoons fresh grated lemon zest
- 2 tablespoons fresh lemon juice
- ½ cup milk
- 1 cup fresh or frozen blueberries do not thaw if frozen
- 1 tablespoon all-purpose flour to coat blueberries
- For the Lemon Glaze
- 2 tablespoons butter melted
- ½ cup powdered sugar
- 2 tablespoons fresh lemon juice
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- Prepare blueberries: In a small bowl, toss blueberries with 1 tablespoon of flour to prevent them from sinking. Set aside.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Combine wet ingredients: In a large mixing bowl, whisk together melted butter, sugar, eggs, vanilla, lemon zest, and lemon juice until smooth. Stir in milk.
- Combine batter: Gradually add dry ingredients to wet mixture, stirring gently until just combined. Do not overmix. Fold in blueberries.
- Bake: Pour batter into prepared loaf pan. Bake 50–55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow bread to cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare glaze: In a small bowl, whisk together melted butter, powdered sugar, lemon juice, and vanilla until smooth. Drizzle over cooled bread.
Notes
- Coating blueberries in flour helps prevent them from sinking.
- Bread can be stored covered at room temperature for up to 3 days, or refrigerated for up to a week.
- Freezer-friendly: Wrap tightly in plastic and foil for up to 2 months.
Ingredients for Lemon Blueberry Bread
To make this delicious bread, you’ll need:
For the Bread
1 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
⅓ cup unsalted butter, melted
1 cup granulated sugar
2 eggs
½ teaspoon vanilla extract
2 teaspoons fresh grated lemon zest
2 tablespoons fresh lemon juice
½ cup milk
1 cup fresh or frozen blueberries (I used fresh)
1 tablespoon all-purpose flour (for coating the blueberries)
For the Lemon Glaze
2 tablespoons butter, melted
½ cup powdered sugar
2 tablespoons fresh lemon juice
½ teaspoon vanilla extract
Step-by-Step Instructions
Prepare the Batter
In a large bowl, whisk together the melted butter and granulated sugar until smooth. Add the eggs one at a time, whisking until incorporated. Stir in the vanilla extract, lemon zest, and lemon juice.
Mix Dry Ingredients
In another bowl, whisk together flour, baking powder, and salt. Gradually fold the dry mixture into the wet mixture, alternating with the milk, until you get a smooth batter.
Add Blueberries
Toss blueberries with 1 tablespoon of flour to prevent sinking. Gently fold them into the batter.
Bake
Pour the batter into a greased loaf pan lined with parchment paper. Bake at 350°F (175°C) for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Glaze
Let the bread cool for 15 minutes before removing it from the pan. Mix melted butter, powdered sugar, lemon juice, and vanilla extract for the glaze. Drizzle generously over the cooled loaf before slicing.
Pro Tips for Success
Use room temperature eggs to ensure better mixing and a lighter texture. Fresh blueberries work best, but if using frozen, do not thaw them first—just add them straight to the batter. Check the bread for doneness at around 50 minutes since oven times vary. For extra tang and sweetness, double the glaze and pour half over the loaf while warm, then drizzle the rest once cooled.
Variations of Lemon Blueberry Bread
This bread adapts easily to different flavors. You can make Lemon Raspberry Bread by swapping blueberries with raspberries for a tart twist. For a gluten-free version, use a 1:1 gluten-free flour blend. Adding a tablespoon of poppy seeds gives a delightful crunch and a classic lemon poppy seed flavor. If you love citrus, increase the lemon zest or add lemon extract for an extra lemony punch. For a richer loaf, swirl softened cream cheese into the batter before baking.
Perfect Pairings
Lemon Blueberry Bread pairs beautifully with a hot cup of coffee or tea in the morning. For a light breakfast, enjoy it with vanilla or blueberry yogurt. If you want a dessert-style serving, top it with a scoop of vanilla ice cream. It also works wonderfully alongside a fresh fruit salad for brunch.
Storage Instructions
This bread keeps well at room temperature in an airtight container for up to 3 days. In the refrigerator, it stays fresh for up to 5 days. For longer storage, wrap it tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the fridge before serving.
FAQs about Lemon Blueberry Bread
Can I use bottled lemon juice? Fresh lemon juice is best for flavor, but bottled can work in a pinch.
How do I keep my bread from being too dense? Don’t overmix the batter—gentle folding keeps it light.
Why did my blueberries sink? Coating them in flour before folding helps them stay evenly distributed.
Can I make muffins instead of a loaf? Yes, divide the batter into muffin tins and bake at 350°F (175°C) for 18–22 minutes.
Nutrition Facts (Per Slice, based on 12 servings)
Calories: 235
Total Fat: 9g
Saturated Fat: 5g
Cholesterol: 45mg
Sodium: 210mg
Total Carbohydrates: 35g
Dietary Fiber: 1g
Sugars: 21g
Protein: 3g
Conclusion
Lemon Blueberry Bread is the perfect balance of zesty and sweet, bringing together flavors that complement each other beautifully. It’s simple enough for weekday baking yet elegant enough for brunches or holidays. With its golden crust, tender crumb, and tangy glaze, this bread is bound to become a family favorite. Once you try it, you’ll return to this recipe again and again.
