If you love the combination of bright citrus and sweet berries, Lemon Blueberry Bread is about to become your new favorite treat! Picture this: a moist, tender loaf bursting with juicy blueberries and a zesty lemon finish, all wrapped up in a simple recipe perfect for busy weeknights or laid-back weekend brunches. Did you know that the pairing of lemon and blueberries once sparked a dessert craze in classic American home kitchens? It’s a blend that never goes out of style! Not only is this recipe quick to prepare, but it’s also family-friendly and delightfully adaptable, making it the ideal addition to your baking rotation. If you’ve ever drooled over our popular Banana Nut Bread, you’ll love the fresh twist this loaf brings to your table. So grab your apron, preheat your oven, and get ready to impress! This bread might just steal the show at your next gathering—or disappear before it even cools!
What is Lemon Blueberry Bread?
What’s in a name? Lemon Blueberry Bread, as the title suggests, marries the cheerful zest of lemon with sweet, juicy blueberries, all baked to golden perfection in a classic loaf tin. Why is it called a “bread” when it’s clearly a sweet treat? Well, the answer is as simple as “the way to a man’s heart is through his stomach”—and trust me, this loaf delivers! Some say this quick bread got its name as a playful twist on pound cake, minus the fuss. Whether you eat it for breakfast or dessert, Lemon Blueberry Bread deserves a spot in your recipe book. Ready for a new kitchen favorite? Roll up your sleeves and give it a whirl!
Why You’ll Love This
First, let’s talk flavor: Lemon Blueberry Bread is all about the fresh, vibrant taste of tart lemon and sweet, bursting blueberries in every bite! The recipe really shines thanks to its straightforward prep and budget-friendly list of pantry staples—no need for fancy ingredients or a trip to the bakery. Each slice features pops of juicy berries, zingy lemon zest, and a sweet-tangy glaze for ultimate crowd-pleasing goodness. Love our classic Blueberry Muffins? You’ll be amazed how this loaf transforms those bakery flavors into an easy slice-and-serve treat. Bake it once for family brunch, take it to your next potluck, or make a double batch for delicious snacks all week long. Give it a try, and see just how quickly homemade “bakery-style” bread can disappear!
How to Make Lemon Blueberry Bread
Quick Overview
Lemon Blueberry Bread comes together in under 15 minutes of prep time and bakes to perfection in about an hour. This recipe is wonderfully easy—even first-time bakers can achieve a soft and tender loaf packed with fruity flavor. Its short ingredient list and foolproof instructions make it a must-have for your dessert (or breakfast!) arsenal. The simple lemon glaze drizzled over the top takes this bread from delightful to downright irresistible. If you’re craving a sweet (but not overly sugary) homemade treat, you can have this bread ready to slice in just a few simple steps.
Ingredients
For the Bread:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/3 cup unsalted butter (melted)
- 1 cup granulated sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 2 teaspoons fresh grated lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 cup milk
- 1 cup fresh or frozen blueberries
- 1 tablespoon all-purpose flour (for dusting blueberries)
For the Glaze:
- 2 tablespoons butter (melted)
- 1/2 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract
Step-by-Step
- Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line with parchment paper for easy removal.
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour, baking powder, and salt. Set aside.
- In a large bowl, beat melted butter and granulated sugar together until smooth. Add the eggs, one at a time, mixing well after each addition. Stir in vanilla extract, lemon zest, and lemon juice.
- Alternate adding the dry ingredients and milk to the wet mixture, beginning and ending with the flour mixture. Stir gently until just combined—don’t overmix!
- Toss the blueberries with 1 tablespoon flour to prevent sinking. Fold them gently into the batter.
- Pour the batter evenly into the prepared loaf pan. Smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. If the bread is browning too quickly, tent loosely with foil during the last 15 minutes.
- Cool the bread in the pan for 10 minutes, then transfer to a wire rack.
- For the glaze, whisk together melted butter, powdered sugar, lemon juice, and vanilla extract until smooth. Drizzle over the cooled bread.
What to Serve Lemon Blueberry Bread With
Lemon Blueberry Bread is wonderful all on its own, but why not elevate your serving game? Pair a warm slice with a scoop of vanilla Greek yogurt or a dollop of whipped cream for a dreamy brunch plate. For a zesty side, serve with fresh fruit salad or a tangy raspberry compote. Don’t forget the drinks—a hot cup of coffee, chilled iced tea with lemon, or a light herbal tea complements the sweetness perfectly. Hosting brunch? Add a side of scrambled eggs or crispy bacon for a more filling meal.
Top Tips for Perfecting Lemon Blueberry Bread
- If you only have frozen blueberries, use them straight from the freezer—no need to thaw, which helps avoid streaky batter.
- For extra lemon flavor, add more zest or use a lemon extract in the batter.
- Don’t overmix! A few gentle folds are all you need for a fluffy loaf.
- Substitute gluten-free flour for a GF-friendly option, or swap part of the flour for whole wheat to add nutty depth.
- Avoid overbaking—a toothpick should come out with just a few moist crumbs for the best texture.
- Want a crunch? Sprinkle coarse sugar on top before baking for a bakery-style finish.
Storing and Reheating Tips
Lemon Blueberry Bread stays moist and delicious for up to 3 days at room temperature—just wrap it tightly in plastic wrap or store in an airtight container. If you need longer storage, refrigerate for up to 1 week (bring to room temperature before serving for the best taste). To freeze, wrap the whole loaf or individual slices tightly in foil and store in a zip-top bag for up to 3 months. Thaw at room temperature and, if desired, warm a slice in the microwave for 10–15 seconds for that fresh-baked experience.
FAQs
Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries work beautifully! Just add them straight from the freezer and toss them in flour first to prevent coloring the batter.
What if I don’t have a loaf pan?
You can use a round cake pan or an 8×8-inch square baking dish—the baking time may vary, so check for doneness 10 minutes early.
Can I make this bread gluten-free?
Absolutely. Swap the all-purpose flour for your favorite 1:1 gluten-free flour blend for an equally delicious result.
How can I make the glaze thicker or thinner?
For a thicker glaze, use more powdered sugar. For a thinner drizzle, add extra lemon juice a little at a time until you reach your desired consistency.
Is it okay to leave the bread out overnight?
Yes, as long as it’s covered tightly, it will stay fresh on the counter for up to 2–3 days.
Conclusion
There’s nothing quite like a homemade slice of Lemon Blueberry Bread—bright, bursting with berries, and kissed with tangy lemon for a treat that’s as comforting as it is craveworthy. This easy recipe delivers bakery-quality results from your own oven, making it a must-try for bakers of all skill levels. Whether you’re looking for a sweet breakfast, a midday snack, or a delightful dessert to share, this loaf has got you covered. Don’t forget to check out our other delicious quick bread recipes if you loved this one. Now grab those lemons and blueberries—it’s time to whip up a loaf you’ll want to make again and again!
Lemon Blueberry Bread
Equipment
- Loaf Pan
- Mixing Bowl
- Whisk
Ingredients
For the Bread
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 1/3 cup Unsalted butter (melted)
- 1 cup Granulated sugar
- 2 large Eggs
- 1/2 teaspoon Vanilla extract
- 2 teaspoons Fresh grated lemon zest
- 2 tablespoons Fresh lemon juice
- 1/2 cup Milk
- 1 cup Fresh or frozen blueberries
- 1 tablespoon All-purpose flour (for dusting blueberries)
For the Glaze
- 2 tablespoons Butter (melted)
- 1/2 cup Powdered sugar
- 2 tablespoons Fresh lemon juice
- 1/2 teaspoon Vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line with parchment paper for easy removal.
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour, baking powder, and salt. Set aside.
- In a large bowl, beat melted butter and granulated sugar together until smooth. Add the eggs, one at a time, mixing well after each addition. Stir in vanilla extract, lemon zest, and lemon juice.
- Alternate adding the dry ingredients and milk to the wet mixture, beginning and ending with the flour mixture. Stir gently until just combined—don’t overmix!
- Toss the blueberries with 1 tablespoon flour to prevent sinking. Fold them gently into the batter.
- Pour the batter evenly into the prepared loaf pan. Smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. If the bread is browning too quickly, tent loosely with foil during the last 15 minutes.
- Cool the bread in the pan for 10 minutes, then transfer to a wire rack.
- For the glaze, whisk together melted butter, powdered sugar, lemon juice, and vanilla extract until smooth. Drizzle over the cooled bread.