Lemon Blueberry Bread

1 hour 20 minutes

Published: March 22, 2023

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My Lemon Blueberry Bread recipe makes a moist, tender, and flavorful quick bread! The combination of citrusy flavors and sweet blueberries all topped with a decadent lemon glaze make this loaf the perfect treat!

After this you’ll definitely want to try my Cream Cheese Lemon Bars, Blueberry Cake, Blueberry Pancakes, and Lemon Bundt Cake recipes!

Why This Recipe Works

Bright & Flavorful: Are lemon and blueberry the new it couple? I think so. The combination of sweet blueberries and bright, tangy lemon makes the absolute best bread ever! The majority of that lemon flavor will be coming from lemon zest along with a squeeze of fresh lemon juice for good measure. You can eat this loaf as is or add the lemon glaze on top for a sweet treat.

Simple to Make: My lemon blueberry bread is a quick bread recipe that is super easy to whip up! It just takes a bit of mixing (but not too much), and then some time in the oven! The whole family is going to absolutely love this recipe, so it is definitely worth it to make.

Ingredients

Butter: You will want to use butter that is at room temperature here.
Sugar: Regular granulated sugar is totally fine. This will be whipped up with the butter before adding the other ingredients!
Eggs: Anytime you are baking a cake, it is best to use room temperature eggs!
Lemon Zest & Lemon Juice: I know it may seem like there is a lot of lemon zest in this lemon blueberry bread recipe, but trust me it is worth it for all that flavor! For the lemon juice, simply juice one of the lemons you used for the zest.
Buttermilk: Buttermilk adds a little tang and is amazing for a tender bread.
Vanilla: Vanilla adds a bit of extra flavor!
Flour: I have only made this with all purpose flour. You could try to replace it with gluten-free measure for measure flour if you need a gluten-free lemon blueberry loaf!
Baking Powder & Baking Soda: Baking powder and baking soda are added to help the bread rise in the oven.
Blueberries: Fresh blueberries are coated in a little bit of flour to keep them from sinking to the bottom of the bread in the baking process!
Lemon Glaze: This is simply made up of powdered sugar and lemon juice!

Here’s How to Make It

Step by Step Instructions

first six steps of preparing lemon blueberry bread

final four steps of preparing lemon blueberry loaf

Preheat & Prep: Preheat the oven to 320. Grease a 2 lb loaf pan with butter or cooking spray before lining it with parchment paper. (unpictured)
Cream the Butter & Sugar: Using a hand held electric whisk or a stand mixer, beat together the butter and sugar until light and pale. (photo 2)
Add Wet Ingredients: One by one, beat in the eggs, followed by the lemon zest, lemon juice, buttermilk and vanilla. Don’t worry if the mixture looks a little curdled at this point, it will come together when you add the flour. (phots 3-4)
Add Dry Ingredients: Stir in the 1 2/3 cups flour, baking powder and baking soda until you have a smooth batter. (photo 5)
Add Blueberries: Toss the blueberries with the remaining 1 tbsp of flour before adding them to the batter and stirring to combine. (photos 1 + 6)
Bake: Spoon the batter into the prepared pan, making sure you push the mixture into all the corners before smoothing over the top. Bake for 55-60 minutes until a skewer inserted into the middle of the cake comes out clean. (photos 7-8)
Cool & Glaze: As soon as the tin is cool enough to touch, transfer the cake to a cooling rack to cool completely. To make the glaze, sift the powdered sugar and gradually stir in the lemon juice a little by little to reach the desired consistency before spreading over the top of the cake. (photos 9-10)

Expert Tips

Don’t over mix the batter! Be sure not to over mix the batter once the flour is added. Gently fold in the blueberries to ensure that the batter is not over mixed as well. An over mixed batter results in a tough lemon blueberry bread!
If you love lemon flavor, you can add additional lemon by adding lemon extract. Don’t add more than 1 tsp though, as the flavor will be overwhelming!
If the lemon glaze is too thick, add 1/2 tsp more of lemon juice in increments until you have reached the desired consistency!

lemon bread with blueberries on a wooden cutting board

Frequently Asked Questions

Can I use frozen blueberries?

You can use frozen blueberries here, but you might want to increase the cooking time a bit. Toss in the frozen blueberries directly into the batter without thawing them!

Can I freeze this bread?

Definitely! Let the bread cool completely then wrap well in plastic wrap. Then, wrap with a layer of foil to protect against freezer burn and place in an airtight container or freezer bag. Freeze for up to 3 months. Let thaw in the fridge when you are ready to eat it!

How to store lemon blueberry bread?

To store lemon blueberry bread, store at room temperature or in the fridge in an airtight container for up to 3 days!

lemon blueberry bread slices with lemon wedges

More Easy Bread Recipes to Try

Did you make this recipe? FANTASTIC. Please rate the recipe below and be sure to tag me when you share a photo on social – I love seeing your CDLC creations!

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Servings: 10 servings

Ingredients

For the Lemon Blueberry Bread

Instructions

Preheat the oven to 320. Grease a 2 lb loaf pan with butter or with cooking spray before lining with baking parchment.
Using a hand held electric whisk or stand mixer, beat together the butter and sugar until light and pale.
One by one, beat in the eggs, followed by the lemon zest, lemon juice, buttermilk and vanilla. Don’t worry if the mixture looks a little curdled at this point, it will come together when you add the flour.
Stir in the 1 2/3 cup flour, baking powder and baking soda until you have a smooth batter.
Toss in the blueberries with the remaining 1 tbsp of flour before stirring through the batter.
Spoon the batter into the prepared tin, making sure you push the mixture into all the corners before smoothing over the top.
Bake for 55-60 minutes until a skewer inserted into the middle of the cake comes out clean.
As soon as the tin is cool enough to touch, transfer the cake to a cooling rack to cool completely.
To make the glaze, sift the powdered sugar and gradually stir in the lemon juice little by little to each the desired consistency before spreading over the top of the cake.

Notes

This cake should keep at room temperature covered with food wrap or inside an air tight tin or container for up to 3 days.

Nutrition

Calories: 240 kcal, Carbohydrates: 52 g, Protein: 4 g, Fat: 2 g, Saturated Fat: 1 g, Polyunsaturated Fat: 0.3 g, Monounsaturated Fat: 1 g, Trans Fat: 0.003 g, Cholesterol: 36 mg, Sodium: 78 mg, Potassium: 89 mg, Fiber: 1 g, Sugar: 35 g, Vitamin A: 99 IU, Vitamin C: 6 mg, Calcium: 48 mg, Iron: 1 mg