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–+ servings
slice of lemon blueberry bread

Lemon Blueberry Bread With Lemon Glaze

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!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Course Baking, Breakfast
Cuisine American
Servings 12 servings

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!