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.
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.
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.
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.
Steps seven, eight, and nine
Toss the blueberries with flour. Add the blueberries and fold in. Pour the batter into the prepared pan.
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.
More quick bread recipes
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Lemon Blueberry Bread
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
- Fresh or frozen blueberries can be used for this recipe.
- 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.
- Use freshly squeezed lemon juice for best results.
- Grease the pans well with shortening or a nonstick cooking spray, so that the bread comes out easily.
- 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.
- Store the bread in a cool, dry place for 2 to 3 days.
- The bread can be frozen in an airtight container for 2 to 3 months.
Nutrition
This recipe was originally published on June 19, 2012. It was updated with new content and pictures on May 1, 2025.
This is my kind of sweet bread… I love lemon and blueberries together.
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.
Such a classic! A bakery perfect dessert that the whole family will love!
This lemon blueberry bread is perfect for breakfast, brunch, or dessert. I love the lemon and blueberry combination.