Lemon Blueberry Bread is delicious, sweet, and packed with juicy blueberries in every slice. It has a soft, tender crumb with fresh lemon zest and juice, then gets finished with a simple lemon glaze that soaks in just a bit and makes the top perfectly sweet.
We love that this bread has two of our favorite flavors in one, and with that yummy glaze on top, this bread is practically a dessert (and the kids’ favorite part)! It works with fresh or frozen blueberries, bakes in one large loaf or two smaller pans, and it is perfect for breakfast, brunch, or an anytime snack.
Whether you’re using fresh peak-of-the-season blueberries or you have some in the freezer, this lemon blueberry quick bread is sure to become a new favorite.
Try these flavors separately in our favorite White Chocolate Lemon Bread or Blueberry Bread.
Why you’ll love it + Why it works:
- Year round. Works with fresh or frozen blueberries, so it is easy year-round.
- Yeast-free means easy. Quick breads don’t use yeast, so there is no rise time required! That makes this bread easy to whip up and faster than traditional bread.
- Baking powder gives reliable rise. It helps the loaf bake up tall and tender.
- Zest boosts lemon flavor. Lemon zest adds big citrus flavor without extra liquid.
Lemon Blueberry Bread Ingredients
- Egg (1): Binds the batter and helps the bread bake up sliceable.
- Milk (1 cup): Adds moisture and creates a soft, tender crumb.
- Vegetable oil (3 tablespoons): Keeps the bread moist and soft even after it cools.
- Lemon juice (2 tablespoons): Adds brightness and tang. One medium lemon can yield 3 tablespoons of fresh lemon juice. You can also use the peel from the same lemon to make zest.
- All-purpose flour (2 cups): Provides structure so the loaf holds together.
- Sugar (1 cup): Sweetens the bread and balances the lemon.
- Baking powder (2½ teaspoons): Helps the bread rise and stay light.
- Salt (½ teaspoon): Balances sweetness and enhances lemon flavor.
- Blueberries (1½ cups): Adds juicy bites and sweet berry flavor throughout.
- Lemon zest (2 teaspoons): Adds strong lemon flavor without thinning the batter.
Glaze
- Powdered sugar for glaze (1 cup): Sweetens and thickens the glaze.
- Milk for glaze (3 tablespoons): Loosens the glaze so it spreads easily.
- Lemon juice for glaze (2 tablespoons): Adds tang and bright flavor to the glaze.
- Lemon zest for glaze (1 teaspoon): Adds extra lemon aroma and makes the glaze taste fresh.
How to Make Lemon Blueberry Bread
PREP. Preheat oven to 350°F. Prepare two 8×4-inch loaf pans (or make one larger loaf using a 9×5 loaf pan) by greasing and setting aside.
BATTER. 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 wet ingredients.
- 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. Whisk all ingredients in a small bowl. Spoon or drizzle over the bread while still warm. Let the glaze set for at least 30 minutes before cutting and serving.
Kristyn’s Recipe Tips
- We like to line the loaf pan with parchment paper, making it easier to remove the baked bread. Bonus: no scrubbing the pan afterward.
- A thicker batter will help cradle the blueberries and keep them from sinking, but to be extra cautious, you can toss them with flour before folding them into the muffin batter.
- We’ll sometimes make mini loaves and bake for 35-40 minutes, or muffins and bake for 15-20 minutes.
- Mixing the wet and dry ingredients in separate bowls will help keep you from overmixing the batter once they have been combined.
Lemon Blueberry Bread Recipe
Video
Ingredients
- 1 egg
- 1 cup milk
- 3 tablespoons vegetable oil
- 2 tablespoons lemon juice
- 2 cups all purpose flour
- 1 cup sugar
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 1½ cups blueberries, fresh or frozen
- 2 teaspoons lemon zest
Glaze
- 1 cup powdered sugar, sifted
- 3 tablespoons milk
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 350°F. Prepare two 8×4 bread pans (or make one larger loaf using a 9×5 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. 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.
Notes
- We like to line the loaf pan with parchment paper, making it easier to remove the baked bread. Bonus: no scrubbing the pan afterward.
- A thicker batter will help cradle the blueberries and keep them from sinking, but to be extra cautious, you can toss them with flour before folding them into the muffin batter.
- Make mini loaves and bake for 35-40 minutes, or muffins and bake for 15-20 minutes.
- Mixing the wet and dry ingredients in separate bowls will help keep you from overmixing the batter once they have been combined.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Store the lemon blueberry loaf in an airtight container for 4-5 days on the counter, for up to 7 days in the refrigerator, or wrap tightly and freeze for up to 3 months.
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This recipe was originally published September, 2023.
I made these into muffins to sell and they were a huge hit. I didn’t see the part about making the glaze and putting it on the bread warm so I had to make a different recipe for glazing cooled bread. Still a huge hit. Making another round today for an order I received. This is definitely my go to for Lemon Blueberry Bread/Muffins from now on.
My grandkids loved it but requested no lemon glaze next time and I agree
This is our favorite recipe for lemon blueberry bread! I have tried it both with and without the glaze. We skip the glaze and love the bread without it, with a cup of coffee or tea. I have made it for guests and everyone loves it.
Oh I’m so glad to hear that!!
I make this all the time and it’s so delicious!!!! YUM!!
OMG how yummy was this?! Lemony and fruity from the blueberries, just sweet enough – it was delicious and I loved every bite!
A delightful, homemade treat! Very easy to make and very delicious!