A moist and flavorful quick bread combining the bright zest of lemons with juicy blueberries, topped with a sweet lemon glaze. Perfect for breakfast, a snack, or dessert, this loaf offers a delightful balance of tart and sweet flavors.

Why You’ll Love This Recipe

Bursting with Flavor – The fresh lemon zest and blueberries create the perfect balance of tart and sweet.
Super Moist Texture – The combination of butter, milk, and lemon juice keeps this bread incredibly soft.
Versatile Treat – Enjoy it as a breakfast, snack, or dessert.
Easy to Make – Simple ingredients and a no-fuss baking method.
Glazed Perfection – A luscious lemon glaze adds an extra layer of flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Bread:

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup granulated sugar
1 cup milk
⅓ cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
Zest of 1 lemon
2 tablespoons fresh lemon juice
1½ cups fresh or frozen blueberries
1 tablespoon all-purpose flour (for tossing blueberries)

For the Lemon Glaze:

2 tablespoons unsalted butter, melted
1 cup powdered sugar
2 tablespoons fresh lemon juice
½ teaspoon vanilla extract

Directions

1. Prepare the Bread

Preheat the oven to 350°F (175°C).
Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easier removal.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, combine the sugar, milk, melted butter, eggs, vanilla extract, lemon zest, and lemon juice. Mix until well combined.
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing.

2. Fold in the Blueberries

In a small bowl, toss the blueberries with 1 tablespoon of flour to prevent them from sinking during baking.
Gently fold the coated blueberries into the batter.
Pour the batter into the prepared loaf pan and smooth the top.

3. Bake

Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
If the top begins to brown too quickly, tent with aluminum foil during the last 15 minutes of baking.
Once done, remove the bread from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

4. Prepare the Lemon Glaze

In a small bowl, whisk together the melted butter, powdered sugar, lemon juice, and vanilla extract until smooth.

5. Glaze the Bread

Once the bread has cooled, drizzle the lemon glaze over the top.
Allow the glaze to set before slicing and serving.

Servings and Timing

Prep Time: 25 minutes
Cooking Time: 1 hour 5 minutes
Total Time: 1 hour 30 minutes
Servings: 10 slices
Calories: Approximately 259 kcal per serving

Variations

Dairy-Free: Use almond milk or coconut milk and replace butter with coconut oil.
Gluten-Free: Swap all-purpose flour for 1:1 gluten-free baking flour.
Extra Citrus Flavor: Add 1 more tablespoon of lemon juice or a bit of orange zest.
Crunchy Topping: Sprinkle coarse sugar on top before baking for added texture.
Nutty Addition: Mix in ½ cup chopped walnuts or pecans for extra crunch.

Storage & Reheating

Room Temperature: Store in an airtight container for up to 3 days.
Refrigeration: Keep in the fridge for up to 1 week for extended freshness.
Freezing: Wrap the loaf tightly in plastic wrap and foil, then freeze for up to 3 months.
Reheating: Warm slices in the microwave for 10-15 seconds or enjoy at room temperature.

FAQs

1. Can I use frozen blueberries?

Yes! Do not thaw them before adding to the batter to prevent bleeding.

2. How do I prevent the bread from being too dense?

Mix the ingredients just until combined—overmixing can make the bread tough.

3. Can I make this into muffins?

Absolutely! Divide the batter into a muffin tin and bake at 350°F for 18-22 minutes.

4. What’s the best way to keep the bread moist?

Store in an airtight container and avoid overbaking.

5. Can I use lemon extract instead of fresh lemon juice?

Yes, but fresh lemon juice provides the best flavor. Use ½ teaspoon of lemon extract if substituting.

6. Why do I need to toss the blueberries in flour?

This prevents them from sinking to the bottom of the loaf.

7. How do I know when the bread is done baking?

Insert a toothpick in the center—if it comes out clean, it’s ready!

8. Can I reduce the sugar in this recipe?

Yes! Reduce the granulated sugar to ¾ cup for a less sweet version.

9. What can I serve with this bread?

Enjoy it with tea, coffee, or a scoop of vanilla ice cream!

10. Can I make the glaze thicker?

Yes! Add more powdered sugar to thicken it or less lemon juice for a stronger glaze.

Conclusion

Lemon Blueberry Bread is a delightful, moist, and flavorful treat that’s perfect for any time of day. Whether you serve it for breakfast, dessert, or as an afternoon snack, this easy-to-make quick bread will be a hit with everyone. Enjoy the bright lemon zest, juicy blueberries, and sweet glaze in every bite!

Lemon Blueberry Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: sara
Total Time: 1 hour 30 minutes
Yield: 10 slices
Diet: Vegetarian

Print Recipe

Description

A moist and flavorful quick bread bursting with bright lemon zest and juicy blueberries, topped with a sweet lemon glaze. Perfect for breakfast, a snack, or dessert, this easy homemade loaf delivers the perfect balance of tart and sweet in every bite!

Instructions

1️⃣ Prepare the Bread

Preheat your oven to 350°F (175°C).
Grease and flour a 9×5-inch loaf pan, or line with parchment paper for easy removal.
In a medium bowl, whisk together flour, baking powder, and salt.

2️⃣ Mix the Batter

In a large mixing bowl, whisk together sugar, milk, melted butter, eggs, vanilla, lemon zest, and lemon juice until well combined.
Gradually add the dry ingredients to the wet mixture, mixing just until combined (avoid overmixing).
Toss the blueberries with 1 tablespoon of flour (this helps prevent sinking).
Gently fold the blueberries into the batter.

3️⃣ Bake the Bread

Pour the batter into the prepared loaf pan and smooth the top.
Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
If the top browns too quickly, tent with foil for the last 15 minutes.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.