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Quick bread is sweet, delicious, and yeast-free! That means it’s faster and easier to whip up. This lemon blueberry bread combines two of our FAVORITE flavors and tastes like spring.
Topped with a sweet glaze, this bread is practically a dessert (and the kids’ favorite part)! Serve it up for breakfast or brunch, or freeze it for later. This sweet bread is perfect for freezing in slices, making it a quick breakfast or snack option. We’ve also been known to enjoy it as a dessert!
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!
Try these flavors separately in our favorite White Chocolate Lemon Bread or Blueberry Bread.
Why we think you’ll love it:
- A perfect flavor pairing. This lemon blueberry bread recipe combines two of our favorite flavors in one sweet loaf! It’s bright and fresh and perfect for spring.
- 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.
- For any time of the day. 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.
Lemon Blueberry Bread Ingredients and Substitutions
- 1 egg – room temperature
- 1 cup milk
- 3 tablespoons vegetable oil – or canola oil
- 2 tablespoons lemon juice – One medium lemon can yield 3 tablespoons of fresh lemon juice. You can also use the peel from the same lemon to make zest.
- 2 cups all-purpose flour – see How to Measure Flour
- 1 cup sugar
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 1½ cups blueberries, fresh or frozen – We prefer fresh blueberries, but frozen blueberries may be used.
- 2 teaspoons lemon zest – see How to Zest a Lemon
Glaze
- 1 cup powdered sugar, sifted
- 3 tablespoons milk
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
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
This glazed lemon blueberry bread offers the perfect balance of sweet and tart flavors, bursting with juicy blueberries in every bite!
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.
Video
Notes
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.
- 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
Serving: 1slice, Calories: 158kcal, Carbohydrates: 35g, Protein: 3g, Fat: 1g, Saturated Fat: 0.5g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.2g, Trans Fat: 0.001g, Cholesterol: 12mg, Sodium: 85mg, Potassium: 126mg, Fiber: 1g, Sugar: 22g, Vitamin A: 52IU, Vitamin C: 3mg, Calcium: 55mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
How to store?
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!