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Lemon Blueberry Bread

May 1, 2025 By Dawn 4 Comments

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Lemon Blueberry Bread is a quick bread that has a burst of lemon flavor, is chock-full of sweet blueberries, and is topped off with a sweet lemony glaze.

A side angle view of a plate with slices of blueberry quick bread.

I love the combination of citrus and berries. This quick bread features freshly squeezed lemon juice, zest, and blueberries. The bread turns out moist and tender. With every bite, you get a taste of the tart lemon and the sweetness of the blueberries.

No matter if the bread is served at breakfast, as a snack, or as dessert after a meal, you will love the flavors of this quick bread. It is sure to be a favorite of your family, and they will ask you to make it again and again.

Side view of a loaf of blueberry bread on a cutting board with three slices cut.

Helpful tips

  • Fresh or frozen blueberries can be used for this recipe. I usually like to use fresh blueberries.
  • If using fresh blueberries, wash and remove any stems or leaves from them. If using frozen blueberries, you do not have to defrost them before adding them to the batter.
  • Both fresh and frozen blueberries should be tossed with flour before adding them to the batter. This will help the berries from sinking to the bottom of the bread.
  • The bread can be baked in a 9-by-5-inch or an 8-by-4-inch loaf pan. The smaller pan may take a few extra minutes to bake, since the batter is not as spread out.
  • Make sure to grease the bottom of the loaf pan with shortening or a nonstick cooking spray. Also, you can line the pan with parchment paper. Either method will help with removing the bread from the pan once it is baked.
  • The bread is done baking when the top of the bread is golden brown, the sides of the bread start to pull away from the pan, or when inserting a wooden pick in the middle of the bread comes out clean or with a few moist crumbs.
  • The bread can be stored at room temperature for two to three days. I like to store it in an airtight container.
  • You can also freeze this bread for up to two to three months.

Ingredients you will need for this bread recipe

  • Butter – use salted butter for this recipe. I think that the salted butter has more flavor, but unsalted can be used.
  • Sugar
  • Egg
  • Lemon Juice – freshly squeezed is the best.
  • Lemon Zest – use just the yellow part, do not use the pith.
  • Flour – all-purpose flour works fine. This is used for the cake and to coat the blueberries.
  • Baking Powder – make sure that the baking powder is not expired.
  • Salt
  • Milk – I use 2% milk for this recipe, but you can use the one you like the best.
  • Blueberries – fresh or frozen, will work.

Steps for making this quick bread recipe

Preheat the oven to 350 degrees F. Grease or line with parchment paper a 9-by-5-inch or an 8-by-4-inch loaf pan.

Steps one, two, and three

Add the butter and sugar to a large bowl and cream together. Beat in two eggs. Mix in the lemon juice and zest.

Looking down at a bowl with sugar and butter in it.
Eggs are added to the sugar and butter that have blended together in the bowl.
Lemon juice and zest are added to the bowl with the quick bread batter.

Steps four, five, and six

Sift together the flour, baking powder, and salt. Mix in half of the flour mixture. Add the milk and the other half of the flour mixture.

Flour, baking powder, and salt are added to a small glass bowl.
The flour mixture is added to the bowl with the batter.
Milk is added to the glass bowl with the bread mixture.

Steps seven, eight, and nine

Toss the blueberries with flour. Add the blueberries and fold in. Pour the batter into the prepared pan.

Blueberries are coated with flour in a small bowl.
The floured blueberries are added to the batter mixture.
Looking down at a bread pan with quick bread batter.

Steps ten, eleven, and twelve

Bake the bread until golden brown. While the bread is baking, mix the lemon juice and sugar. Once the bread is out of the oven, pour the lemon juice mixture over the top of the bread.

Looking down at bread in a baking pan.
Lemon juice and sugar are added to a small bowl.
Over looking a bread pan with bread that has a glazed poured over it.

More quick bread recipes

  • Orange Cardamom Bread
  • Rhubarb Bread
  • Banana Nut Bread
Overlooking a plate with slices of quick bread on it.

If you make this lemon blue bread, I would love to hear about it! Please leave me a comment and a rating.

You can also follow me on Facebook, Pinterest, and Instagram

A side angle view of a plate with slices of blueberry quick bread.

Lemon Blueberry Bread

Lemon Blueberry Bread is a quick bread that has a burst of lemon flavor, is chock-full of sweet blueberries, and is topped off with a sweet lemony glaze.
5 from 1 vote
Print Pin Rate
Course: Breakfast, Snack
Cuisine: American
Keyword: Lemon blueberry bread, Lemon blueberry quickbread
Prep Time: 20 minutes minutes
Cook Time: 1 hour hour 10 minutes minutes
Servings: 12
Calories: 217kcal
Author: Dawn

Ingredients

Bread

  • 1/3 cup butter
  • 1 cup sugar
  • 2 large eggs
  • 3 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1 1/2 cups flour plus one more tablespoon
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1 cup fresh blueberries

Glaze

  • 2 tablespoons lemon juice
  • 1/4 cup sugar

Instructions

Bread

  • Preheat the oven to 350 degrees F. Grease the bottom and sides or line with parchment paper a 9-by-5-inch loaf pan.
  • Beat together the butter and one cup of sugar. Add the eggs and mix until well combined.
  • Add the eggs and beat them in.
  • Mix in the lemon juice and zest.
  • Add half of the flour and mix in. Pour in the milk and mix until combined.
  • Add the remaining flour and mix in.
  • Toss the blueberries with the tablespoon of flour.
  • Add the flour-coated blueberries and fold in just until combined. Do not overmix.
  • Bake in the preheated oven for 60 to 70 minutes or until a wooden pick comes out clean or with a few moist crumbs.
  • While the bread is baking, combine the two tablespoons of lemon juice and 1/4 cup of sugar and mix together.
  • Once the bread is out of the oven, pour the lemon glaze mixture over the top of the bread and let it soak in for a few minutes.
  • Remove the bread from the pan and cool completely on a cooling rack.

Notes

  1. Fresh or frozen blueberries can be used for this recipe. 
  2. For fresh blueberries, wash, dry, and remove any stems or leaves. Frozen berries can be left frozen. Toss the berries before adding them to the batter.  This will help the blueberries from sinking to the bottom of the bread. 
  3. Use freshly squeezed lemon juice for best results. 
  4. Grease the pans well with shortening or a nonstick cooking spray, so that the bread comes out easily.
  5. The bread is done with the top is golden brown, you can also test it with a wooden pick. Insert the wooden pick into the center of the bread, and if it comes out clean or with a few moist crumbs, it is done baking.
  6. Store the bread in a cool, dry place for 2 to 3 days.
  7. The bread can be frozen in an airtight container for 2 to 3 months.
 
Nutrition information is an estimate and may vary with brands of ingredients used.

Nutrition

Calories: 217kcal | Carbohydrates: 36.9g | Protein: 3.6g | Fat: 6.7g | Saturated Fat: 4.9g | Cholesterol: 45mg | Sodium: 159mg | Potassium: 150mg | Fiber: 1.1g | Sugar: 23.7g | Calcium: 44mg | Iron: 1mg

This recipe was originally published on June 19, 2012. It was updated with new content and pictures on May 1, 2025. 

 

Filed Under: Breads, Breakfast

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Reader Interactions

Comments

  1. Pam

    June 19, 2012 at 3:59 pm

    This is my kind of sweet bread… I love lemon and blueberries together.

    Reply
  2. Karen (Back Road Journal)

    June 20, 2012 at 1:33 pm

    I love lemon bread. Adding blueberries and then glazing it must be delicious. I know that it was a much appreciated father’s day gift.

    Reply
  3. angiesrecipes

    May 2, 2025 at 5:50 am

    Such a classic! A bakery perfect dessert that the whole family will love!

    Reply
  4. Dawn

    May 2, 2025 at 8:32 am

    5 stars
    This lemon blueberry bread is perfect for breakfast, brunch, or dessert. I love the lemon and blueberry combination.

    Reply

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Dawn

Welcome to Words of Deliciousness!
My name is Dawn! I am a wife, mom, grandma and the blogger behind Words of Deliciousness! I love sharing my favorite recipes and I hope some of these become your favorites too.
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