Lemon Blueberry Bread Recipe

Lemon Blueberry Bread delivers moist quick bread bursting with fresh blueberries and bright citrus zest, topped with tangy glaze for brunch perfection. Ready in 70 minutes, it’s a crowd-pleasing loaf that stays tender for days.

Why This Recipe Works

• Lemon zest infuses batter with intense citrus aroma.
• Buttermilk tenderizes crumb without heaviness.
• Coating blueberries in flour prevents sinking.
• Glaze soaks in for double lemon hit.
• Freezes beautifully sliced.

Ingredients & Prep

• 1½ cups all-purpose flour + 1 tbsp for berries
• 1 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 tbsp lemon zest (2 lemons)
• ½ cup buttermilk
• 2 tbsp fresh lemon juice
• 1½ cups fresh blueberries

Lemon Glaze:

• ½ cup powdered sugar
• 2 tbsp fresh lemon juice

Step-by-Step Instructions

1. Preheat oven to 350°F; grease and flour 9×5 loaf pan.
2. Whisk flour, baking powder, salt; set aside.
3. Beat butter and sugar until fluffy; add eggs one at a time, then zest and juice.
4. Alternate adding dry ingredients and buttermilk; fold in floured blueberries gently.
5. Bake 55–65 minutes until toothpick clean. Cool in pan 15 minutes, then rack.
6. Whisk glaze; drizzle over cooled bread.

Flavor Variations

Storage Tips

Room temperature wrapped 3 days; refrigerate 1 week. Freeze slices up to 2 months.

FAQs

Berries sink?
Toss in flour and don’t overmix.

Dry loaf?
Check doneness at 55 minutes.

Glaze runny?
Add more powdered sugar gradually.

Conclusion

Lemon Blueberry Bread balances sweet-tart perfection ideal breakfast treat or gift loaf.

Lemon Blueberry Bread Recipe

Print Recipe

A moist and tender lemon blueberry bread bursting with fresh blueberries and bright lemon flavor. Finished with a sweet lemon glaze, this loaf is perfect for breakfast, brunch, or dessert.

• Author: ssam
• Prep Time: 15 mins
• Cook Time: 55 mins
• Total Time: 1 hr 10 mins
• Yield: 1 loaf (10 slices) 1x
• Category: Baking
• Method: Oven-Baked
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• Lemon Blueberry Bread:
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup vegetable oil or melted butter
• 1/2 cup plain yogurt or sour cream
• 2 tbsp lemon zest
• 1/4 cup fresh lemon juice
• 1 1/2 cups fresh or frozen blueberries (tossed with 1 tbsp flour)
• Lemon Glaze (optional):
• 1 cup powdered sugar
• 2–3 tbsp lemon juice

Instructions

• 1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
• 2. In a bowl, whisk flour, baking powder, baking soda, and salt.
• 3. In another bowl, whisk sugar and eggs until smooth. Add oil, yogurt, lemon zest, and lemon juice.
• 4. Add dry ingredients to wet ingredients and mix until just combined.
• 5. Gently fold in blueberries.
• 6. Pour batter into prepared loaf pan and smooth the top.
• 7. Bake for 50–60 minutes, until a toothpick inserted in the center comes out clean.
• 8. Cool in pan for 10 minutes, then transfer to a wire rack.
• 9. Whisk glaze ingredients and drizzle over cooled bread if desired.

Notes

• Toss blueberries in flour to prevent sinking.
• Frozen blueberries can be used do not thaw.
• Store covered at room temperature for 2 days or refrigerate up to 5 days.

Nutrition

• Serving Size: 1 slice
• Calories: 260
• Sugar: 20g
• Sodium: 180mg
• Fat: 12g
• Saturated Fat: 3g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 40mg

Keywords: lemon blueberry bread, blueberry lemon loaf, lemon quick bread