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Lemon blueberry bread is the perfect mix of sweet and tart and is bursting with juicy pops of blueberries!
Topped with a sweet glaze this bread is practically a dessert! Serve it up for breakfast or brunch, or freeze it for later. This sweet bread is perfect for freezing.
Whether you’re using fresh peak-of-the-season blueberries, or you have some in the freezer, this lemon blueberry bread will taste bright and heavenly!
Spring Quick Bread
This lemon blueberry bread recipe combines two of our favorite flavors in one sweet loaf!
PREP. Preheat oven to 350°F. Prepare two 8 x 4 bread pans (or you can make one larger loaf using a 9 x 5 loaf pan) by greasing and setting aside.
WET INGREDIENTS. Beat egg, milk, oil, and lemon juice in a large bowl.
DRY INGREDIENTS. In a separate bowl, combine the flour, sugar, baking powder, and salt and slowly add to the egg mixture.
Beat until combined. Fold in the blueberries and lemon zest.
BAKE. Pour batter into a greased loaf pan(s).
Bake for 50-55 minutes (you may need to bake longer if using the larger loaf pan).
GLAZE. To make the glaze, stir all ingredients together in a small bowl. Spoon over the bread while still warm. Let the glaze set for at least 30 minutes before cutting and serving.
Pops of Blueberries!
Use fresh or frozen blueberries when making this easy lemon blueberry bread. When using frozen blueberries thaw them first so that any ice crystals and extra liquid can melt off. Pat the blueberries dry with a paper towel.
Whether you are using fresh blueberries or newly thawed blueberries, tossing them in all-purpose flour will help keep them from sinking to the bottom of the bread as well as help absorb some of the blue coloring and keep it from turning the loaf blue.
This blueberry lemon loaf makes a great dish to serve at baby and bridal showers, as a snack, dessert, or for brunch.
- For breakfast or brunch serve alongside Broccoli Quiche, Hash Brown Egg Cups, or Puff Pastry Sausage Roll.
- Serve this as a dessert and top it with Whipped Cream, fresh berries, or a scoop of Vanilla Ice Cream.
Use these tips to get the best flavor for your lemon bread with blueberries.
Room temperature ingredients. Using room-temperature milk and eggs will help them incorporate better with the other ingredients.
Lemon. One medium lemon can yield 3 tablespoons of fresh lemon juice. You can also use the peel from the same lemon to shave off the lemon zest using a citrus zester or the small side of a box grater.
For a more prominent lemon flavor, add a little lemon extract or extra lemon zest to the batter.
Easy clean up. Line the loaf pan with parchment paper making it easier to remove the baked bread to finish cooling on a wire rack. Bonus, no scrubbing the pan afterward.
Baking powder. Be sure the baking powder is not expired or the bread will not rise properly.
Batter. Divide the batter into muffin tins filling them about ⅔ of the way full. Bake at 400°F for 15-20 or until a toothpick inserted into the center comes out clean.
Divide the batter into 4-5 mini loaf pans. Bake at 350°F for about 35-40 minutes or until a toothpick comes out clean. Mini loaves make a really cute neighbor, teacher, or friend gift!
The Muffin Method
The muffin method ensures this best lemon blueberry bread is perfectly mixed and moist.
Quick bread utilizes the muffin method which helps to avoid over-mixing the batter. Once the flour mixture gets wet the gluten begins to activate. When mixed too much the gluten strands become stronger. This is great when you’re baking a loaf of white bread but not good when you want to have a soft moist crumb for quick bread or muffins.
- Mix all of the wet ingredients together in a medium bowl and in a separate bowl whisk all of the dry ingredients together. Combine right away to make batter or store the wet ingredients in the fridge and the dry ingredients on the counter for up to 24 hours before combining and baking.
STORE. Allow the glazed lemon blueberry bread to cool in the bread pan for a few minutes before transferring it to a wire rack to cool completely. Store the bread in an airtight container for 4-5 days on the counter or up to 7 days in the refrigerator.
If you wish to store the lemon glaze in a separate airtight container it will last for up to a week in the fridge. Let it come to room temperature, give it a stir and drizzle it on your bread.
FREEZE. Wrap the cooled bread tightly with plastic wrap and again with aluminum foil, or place it in a Ziploc freezer bag. Label and freeze for up to 3 months.
You can use fresh or frozen blueberries to make this lemon bread. Either way, be sure to rinse them in a colander under cold water to remove any extra juice that would bleed and cause purple bread.
A thicker batter will help cradle the blueberries in place but to be extra cautious you can toss them with flour before folding them into the muffin batter.
For More Quick Bread Recipes, Try:
- Pistachio Bread
- Cream Cheese Banana Bread
- Banana Nut Bread
- Orange Cranberry Bread
- White Chocolate Lemon Bread
- Lemon Zucchini Bread
- Lemon Poppyseed bread
Lemon Blueberry Bread Recipe
- 1 cup powdered sugar, sifted
- 3 tablespoons milk
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- Preheat oven to 350°F. Prepare two 8 x 4 bread pans (or you can make one larger loaf using a 9 x 5 loaf pan) by greasing and setting aside.
- Beat egg, milk, oil, and lemon juice in a large bowl. In a separate bowl, combine the flour, sugar, baking powder, and salt and slowly add to the egg mixture. Beat until combined. Fold in the blueberries and lemon zest.
- Pour batter into a greased loaf pan(s).
- Bake for 50-55 minutes (you may need to bake longer if using the larger loaf pan).
- To make the glaze, stir all ingredients together in a small bowl. Spoon over the bread while still warm. Let the glaze set for at least 30 minutes before cutting and serving.
Nutrition information is automatically calculated, so should only be used as an approximation.