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This Lemon Blueberry Bread is bright, fresh, and irresistibly tender. It offers the perfect balance of zesty citrus and juicy bursts of sweet blueberries. Every slice is moist and fragrant. It is filled with the sunny aroma of fresh lemons. It also boasts the natural sweetness of ripe berries. It’s a bakery-style loaf. It feels indulgent yet comforting. This makes it ideal for breakfast, brunch, or an afternoon treat with tea.

The batter bakes up incredibly soft and buttery, with the blueberries adding pockets of jammy goodness throughout. A touch of lemon zest enhances the flavor without overpowering, giving the bread a refreshing lift. As a finishing touch, drizzle a light lemon glaze on top. It adds extra brightness and a delicate sheen.

This simple quick bread comes together easily. It requires just basic pantry ingredients. It delivers a beautiful loaf every time—golden on the outside, fluffy on the inside, and bursting with flavor. You are baking for your family or gifting a homemade treat. You’re prepping something special for the weekend. This Lemon Blueberry Bread is a guaranteed crowd-pleaser.

INGREDIENTS for Lemon Blueberry Bread

Lemon Glaze

INSTRUCTIONS for Lemon Blueberry Bread

  1. Preheat oven to 350*F and line a 9″x 5″ loaf pan with parchment paper (or lightly grease with butter).
  2. In a medium bowl, whisk the flour, baking powder and salt, and set aside.
  3. In the bowl of an electric mixer, blend together the melted butter, sugar, eggs, vanilla, lemon zest and lemon juice. Mix until well mixed.
  4. While slowly mixing, add the flour mixture and milk in two batches. Add some flour first, then some milk. Then add the rest of the flour and the rest of the milk. Stop mixing as soon as it’s just mixed.
  5. Rinse off the blueberries (if using fresh) so they have just moisture on them. Then, in a small bowl, toss the blueberries and 1 T. flour. This flour coating will help prevent the blueberries from sinking to the bottom of your loaf while baking.
  6. Add the flour coated berries to the batter and gently but quickly stir, by hand, to combine.
  7. Pour the batter into the prepared pan right away. Bake it for 55 – 65 minutes. Insert a toothpick into the center of the loaf. The loaf is ready if the toothpick comes out clean. Cool bread in the pan for about 30 minutes. Then, move it to a wire cooling rack. Place a baking sheet below to catch the glaze you’re about to add.
  8. Prepare glaze by simply whisking together the melted butter, powdered sugar, lemon juice, and vanilla. Then pour the glaze over the loaf. Allow to set a few minutes, then enjoy!

NOTES

If baking the day before serving, wrap cooled loaf in plastic wrap and store at room temperature WITHOUT the glaze. Then, mix up and add the glaze the day of serving.

Serving Suggestions

  • Warm with butter: Enjoy a slice slightly warmed and topped with a pat of butter for the ultimate cozy treat.
  • Drizzle with lemon glaze: Add extra brightness by serving with a fresh lemon glaze or a dusting of powdered sugar.
  • Serve with tea or coffee: Pairs beautifully with Earl Grey, chamomile, green tea, or a hot cup of coffee.
  • Top with whipped cream: A spoonful of lightly sweetened whipped cream makes it feel like a simple dessert.
  • Add fresh berries: Serve alongside fresh blueberries, strawberries, or raspberries for extra color and flavor.
  • Make it a brunch platter: Slice the loaf and arrange on a platter with yogurt, granola, fresh fruit, and eggs.
  • Toast leftovers: Lightly toast day-old slices and serve with cream cheese or lemon curd.
  • Ice cream pairing: For a dessert twist, serve warm slices with vanilla or lemon ice cream.
  • Pack for snacks: Perfect for lunchboxes, picnics, and on-the-go snacking; it travels well and stays moist.
  • Serve chilled in summer: Refrigerate and serve cold for a refreshing, citrusy treat on warm days.

Notes & Tips for Lemon Blueberry Bread

  • Use fresh lemon zest: The zest adds the strongest lemon flavor. Avoid skipping it—even a small amount makes a big difference.
  • Toss blueberries in a little flour: This helps prevent them from sinking to the bottom of the loaf. It ensures even distribution.
  • Fresh or frozen blueberries both work: If using frozen, do not thaw them. Add straight from the freezer to avoid streaking the batter.
  • Don’t over mix the batter: Mix just until blended. Over mixing can make the bread dense instead of soft and fluffy.
  • Check for doneness early: Ovens vary, so start checking around the 45–50 minute mark. A toothpick should come out clean or with a few moist crumbs.
  • Add a lemon glaze for extra flavor: Mix powdered sugar with fresh lemon juice. Drizzle it over the cooled loaf for a bright, bakery-style finish.
  • Let it cool completely before slicing: The crumb sets as it cools, giving you clean slices and a better texture.
  • Use room-temperature ingredients: This helps the batter mix smoothly and prevents the loaf from baking unevenly.
  • Store properly: Wrap tightly and store at room temperature for 2–3 days, or refrigerate for up to 5 days. It also freezes beautifully for up to 3 months.

VIDEO

Lemon Blueberry Bread Step-By-Step Video

Frequently Asking Questions (FAQs)

1. Can I use frozen blueberries instead of fresh?
Yes! Frozen blueberries work perfectly. Add them straight from the freezer—do not thaw—to prevent the batter from turning purple.

2. How do I make the lemon flavor stronger?
Increase the lemon zest. Add more lemon juice. Finish the loaf with a lemon glaze for extra brightness.

3. Why did my blueberries sink to the bottom?
Toss the blueberries with 1–2 teaspoons of flour before adding them to the batter. This helps them stay suspended during baking.

4. How do I keep the bread moist?
Avoid over baking and store it tightly wrapped at room temperature. The loaf stays moist for 2–3 days and can be frozen for longer storage.

5. Can I make this recipe gluten-free?
Yes—use a 1:1 gluten-free baking flour blend. The texture be slightly different, but it will still bake well.

6. Can I skip the glaze?
Absolutely. The bread is delicious on its own, but the glaze adds extra lemon flavor and a pretty finish.

7. Can I reduce the sugar?
You can reduce the sugar by 2–4 tablespoons without affecting the structure. Keep in mind the bread will be slightly less sweet.

8. How do I know when the bread is done?
Insert a toothpick into the center; it should come out clean or with just a few moist crumbs. Start checking around 45–50 minutes.

9. Should I use fresh or bottled lemon juice?
Fresh lemon juice is best for flavor, but bottled juice can work in a pinch. Always use fresh zest for highest lemon aroma.

10. Can I add other mix-ins?
Yes! White chocolate chips, chopped nuts, or raspberries pair beautifully with the lemon base.

Lemon Blueberry Bread

Yield: 10
Prep Time: 25 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 30 minutes

This Lemon Blueberry Bread is bright, fresh, and irresistibly tender. It offers the perfect balance of zesty citrus and juicy bursts of sweet blueberries. Every slice is moist and fragrant. It is filled with the sunny aroma of fresh lemons. It also boasts the natural sweetness of ripe berries. It’s a bakery-style loaf. It feels indulgent yet comforting. This makes it ideal for breakfast, brunch, or an afternoon treat with tea.

Ingredients

Lemon Glaze

Instructions

  1. Preheat oven to 350*F and line a 9"x 5" loaf pan with parchment paper (or lightly grease with butter).
  2. In a medium bowl, whisk the flour, baking powder and salt, and set aside.
  3. In the bowl of an electric mixer, blend together the melted butter, sugar, eggs, vanilla, lemon zest and lemon juice. Mix until well mixed.
  4. While slowly mixing, add the flour mixture and milk in two batches. Add some flour first, then some milk. Then add the rest of the flour and the rest of the milk. Stop mixing as soon as it's just mixed.
  5. Rinse off the blueberries (if using fresh) so they have just moisture on them. Then, in a small bowl, toss the blueberries and 1 T. flour. This flour coating will help prevent the blueberries from sinking to the bottom of your loaf while baking.
  6. Add the flour coated berries to the batter and gently but quickly stir, by hand, to combine.
  7. Pour the batter into the prepared pan right away. Bake it for 55 - 65 minutes. Insert a toothpick into the center of the loaf. The loaf is ready if the toothpick comes out clean. Cool bread in the pan for about 30 minutes. Then, move it to a wire cooling rack. Place a baking sheet below to catch the glaze you're about to add.
  8. Prepare glaze by simply whisking together the melted butter, powdered sugar, lemon juice, and vanilla. Then pour the glaze over the loaf. Allow to set a few minutes, then enjoy!

Notes

  • Use fresh lemon zest: The zest adds the strongest lemon flavor. Avoid skipping it—even a small amount makes a big difference.
  • Toss blueberries in a little flour: This helps prevent them from sinking to the bottom of the loaf. It ensures even distribution.
  • Fresh or frozen blueberries both work: If using frozen, do not thaw them. Add straight from the freezer to avoid streaking the batter.
  • Don’t over mix the batter: Mix just until blended. Over mixing can make the bread dense instead of soft and fluffy.
  • Check for doneness early: Ovens vary, so start checking around the 45–50 minute mark. A toothpick should come out clean or with a few moist crumbs.
  • Add a lemon glaze for extra flavor: Mix powdered sugar with fresh lemon juice. Drizzle it over the cooled loaf for a bright, bakery-style finish.
  • Let it cool completely before slicing: The crumb sets as it cools, giving you clean slices and a better texture.
  • Use room-temperature ingredients: This helps the batter mix smoothly and prevents the loaf from baking unevenly.
  • Store properly: Wrap tightly and store at room temperature for 2–3 days, or refrigerate for up to 5 days. It also freezes beautifully for up to 3 months.

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Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 312Total Fat: 10gSaturated Fat: 6gUnsaturated Fat: 4gCholesterol: 62mgSodium: 372mgCarbohydrates: 52gFiber: 1gSugar: 39gProtein: 3g

**Nutritional information on HRCookery is provided as a courtesy. We can't guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.

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Category: Breakfasts