Lemon Blueberry Bread Recipe

Lemon blueberry bread slices on white plate.

5 from 6 votes

Lemon Blueberry Bread Recipe

Lemon Blueberry Bread is soft and tender with fresh lemon flavor, juicy blueberries, and a sweet lemon glaze, perfect for breakfast, brunch, or snacking.

Prep Time10

Cook Time1

Total Time1 10

Course: Bread

Cuisine: American

Servings: slices

Author: Kristyn Merkley

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 8x4 bread pans (or make one larger loaf using a 9x5 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.

Store the bread 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.

Nutrition