This lemon-blueberry bread is packed with lemon flavor and juicy fresh blueberries, topped with a tart lemon glaze for a beautiful lemon blueberry bread that you can be proud to serve to your family and friends or take to your next potluck!
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If you are looking for more blueberry recipes, try our tasty Cream Cheese Blueberry Bread, Banana Blueberry Bread or Blueberry Muffins next time.
Ingredients
- Butter - Unsalted and melted. Vegetable oil or coconut oil could be used in this easy quick bread.
- Granulated sugar - I’ve used white granulated sugar. While you could also use light brown sugar, I don’t recommend using dark brown sugar as this will affect the color of the bread and alter the taste.
- Eggs - Use large eggs at room temperature.
- Milk - This adds moisture to the quick bread. Sour cream or Greek yogurt can also be added.
- Baking powder and baking soda - Check the expiry date on the packaging of these ingredients to create a good rise in the bread.
- Blueberries - fresh is preferred.
- Cornstarch - Used to coat the blueberries so that they don’t sink to the bottom of the pan. Regular flour can be used as well.
- Salt - Just a teaspoon salt to draw out the fresh flavors in this homemade lemon blueberry bread.
- Flour - I’ve used all-purpose flour, a sturdy flour that’s great for holding add-ins like berries so they don’t sink to the bottom of the muffins. You can also use gluten-free flour like almond flour
- Vanilla extract - Lemon extract could also be used for extra lemon flavor in the lemon blueberry loaf and the simple glaze.
- Lemon Glaze - Powdered sugar, fresh lemon juice, and vanilla extract.
For the full list of ingredients, please scroll down to where you'll find the recipe card.
Fresh or Frozen Blueberries?
Fresh juicy blueberries are always best for taste and texture in this bread, but you can also use frozen blueberries if it's no longer blueberry season, or use a mix of fresh and frozen.
🥣How To Make Lemon Blueberry Bread
- Preheat the oven to 350 F. In a large mixing bowl (or bowl of an electric mixer), beat eggs on low with an electric mixer. Add sugar, butter, and beat until smooth. Stir in milk.
- In a medium bowl, toss blueberries with cornstarch. They should all be covered well in it.
- In a separate mixing bowl combine dry ingredients and add to wet ingredients. Mix on low until everything combines. Stir in lemon zest and blueberries.
- Pour the batter into a 9 x5-inch loaf pan (greased or lined with parchment paper or foil). The batter will be sticky! Make a small cut lengthwise about ½ inch deep in the center of the bread.
- Bake in the preheated oven for 1 hour and 15 minutes (or it may take you slightly more, depending on the oven!) until the toothpick inserted into the center comes out clean or with a few breadcrumbs.
- Let the bread cool in the tin for 10 minutes, transfer to a wire rack to cool completely.
- Make the glaze by combining all the ingredients. Drizzle over the cooled loaf with a spoon or a fork and let set. Cut into 10-12 thick pieces and enjoy.
📋Tips
- Frozen blueberries may change the color of the bread batter to blue/purple. The flavor will still be just as good as using fresh blueberries.
- Since every oven differs, I recommend checking on your bread after 40 minutes of baking. If the loaf requires further baking, but the top is getting too brown, cover the entire loaf with aluminum foil for the rest of the time. You should also place the bread on the middle rack of the oven.
- I always prefer to eat this sweet bread within 2 days of baking for the best texture and taste, but it can be stored longer in the fridge.
- For decadent lemon blueberry bread, add white chocolate chips to the batter or drizzle melted white chocolate over the loaf.
- Ensure the eggs are at room temperature, as this helps them mix much better into the batter.
- You can easily double the ingredients to make a second bread loaf if you have two bread loaf tins available and store the one loaf in the freezer to enjoy later.
- This recipe works with gluten free flour blends with xanthan gum. My favorites include Bobs Red Mill and Schar Mix C.
- It’s important to fold the fresh blueberries into the bread batter gently. If you don’t, you could burst the blueberries and stain the batter.
- It’s normal for the batter to be very sticky, similar to the texture of bubblegum. With that in mind, it can take a little bit of time for the batter to settle evenly in the loaf tin.
Storage Instructions
- 🍱To Store. Allow the bread to cool completely and wrap it tightly in plastic wrap. You can keep it longer, for about 5 days as well but the texture may not be the same and moist anymore.
- 🥶Freezing. Place the cooled bread into an airtight container, preferably with slices wrapped individually in plastic wrap or separated between cut-out smaller parchment paper sheets and freeze for up to 3 months.
- 🔥To Reheat. To reheat, thaw it a bit first and then reheat in oven, air fryer or toaster.
👪Serving Suggestions
For additional flavors and toppings try one of these tasty spreads and sauces:
- Nutella
- Honey, maple syrup or agave syrup
- Whipped Cream
- Yogurt
- Almond Butter
- Plain or flavored Cream cheese with sugar, cinnamon, or vanilla
- Peanut, almond, apple, or Cinnamon honey butter
📖Recipe
Lemon Blueberry Bread With Lemon Glaze Recipe
This lemon-blueberry bread is packed with lemon flavour and juicy fresh blueberries, topped with a tart lemon glaze for a beautiful lemon blueberry bread that you can be proud to serve to your family and friends or take to your next potluck!
Ingredients
Lemon Blueberry Bread
- ½ cup unsalted butter, melted
- 1 cup white granulated sugar
- 2 eggs, room temperature
- 4 tablespoons milk
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ - 2 cups blueberries, frozen or fresh (or a mix of both!)
- 2 tablespoon cornstarch
- ½ teaspoon salt
- 2 heaping tablespoons of lemon zest
- 2 cups all purpose flour
- 1 teaspoon vanilla extract
Lemon Glaze
- 2 cup powdered sugar
- ¼ cup lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 F.
- In a large mixing bowl (or bowl of an electric mixer), beat eggs on low with an electric mixer. Add sugar, butter, and beat until smooth. Stir in milk.
- In a medium bowl, toss blueberries with cornstarch. They should all be covered well in it.
- In a separate mixing bowl combine dry ingredients and add to wet ingredients. Mix on low until everything combines. Stir in lemon zest and blueberries.
- Pour the batter into a 9 x5-inch loaf pan (greased or lined with parchment paper or foil). The batter will be sticky! Make a small cut lengthwise about ½ inch deep in the center of the bread.
- Bake in the preheated oven for 1 hour and 15 minutes (or it may take you slightly more, depending on the oven!) until the toothpick inserted into the center comes out clean or with a few breadcrumbs.
- Let the bread cool in the tin for 10 minutes, transfer to a wire rack to cool completely.
- Make the glaze by combining all the ingredients. Drizzle over the cooled loaf with a spoon or a fork and let set.
- Cut into 10-12 thick pieces and enjoy.
Notes
- Frozen blueberries may change the color of the bread batter to blue/purple. The flavor will still be just as good as using fresh blueberries.
- I always prefer to eat this sweet bread within 2 days of baking for the best texture and taste, but it can be stored longer in the fridge.
- To Store. Allow your blueberry bread to cool completely and wrap it tightly in plastic wrap. You can keep it longer, for about 5 days as well but the texture may not be the same and moist anymore.
- Freezing. Place the cooled bread into an airtight container, preferably with slices wrapped individually in plastic wrap or separated between cut-out smaller parchment paper sheets, and freeze for up to 3 months.
- To reheat, thaw it a bit first and then reheat in the oven, air fryer, or toaster.
Tried this recipe?Let us know how it was!
🤷Frequently Asked Questions
How many calories in a slice of blueberry lemon bread?
There are approximately 90 calories in a single slice of lemon blueberry bread, with carbs being the highest percentage.
Should I use fresh or frozen blueberries in bread?
Fresh or frozen blueberries can be used in this dessert bread. Fresh blueberries will always provide better flavor, but frozen blueberries are a great option too, especially if you can’t source them fresh.
Why coat the blueberries with flour?
Coating the blueberries with a little flour helps to absorb any excess liquid from the fruit and helps to prevent the blueberries from sinking to the bottom of the loaf while baking. This is particularly helpful if the batter is thin.
❤️Did you make this recipe? Please be sure to leave a rating and a comment below. Thank you!❤️
Delicious moist bread filled with fresh blueberry flavors and lemon glaze.