Name: Lemon Blueberry Bread
Prep time: 15 min
Cook time: PT-492542H6M21S
Total time: PT-492542H6M21S
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon salt; ½ cup unsalted butter, melted; 1 cup granulated sugar; 2 tablespoons lemon zest (about 2 lemons); 2 large eggs; ½ cup milk; 2 tablespoons fresh lemon juice; 1 cup fresh or frozen blueberries; 1 tablespoon flour (for coating blueberries); ½ cup powdered sugar (for glaze); 2 tablespoons fresh lemon juice (for glaze)

Why You’ll Love Lemon Blueberry Bread Recipe

This lemon blueberry bread is soft, flavorful, and incredibly easy to make. The fresh lemon zest brings a bright citrus aroma while the blueberries add bursts of sweetness throughout the loaf.

It’s a reliable quick bread that requires simple pantry ingredients and minimal preparation. The combination of buttery richness and fruity freshness creates a bakery-style loaf right from your kitchen.

Another reason to love this recipe is its versatility. It works perfectly for breakfast, brunch, a snack with coffee, or even a light dessert. The lemon glaze adds just the right finishing touch without overpowering the delicate flavors.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the bread

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter, melted
1 cup granulated sugar
2 tablespoons lemon zest (about 2 lemons)
2 large eggs
½ cup milk
2 tablespoons fresh lemon juice
1 cup fresh or frozen blueberries
1 tablespoon flour (for coating blueberries)

For the lemon glaze

½ cup powdered sugar
2 tablespoons fresh lemon juice

Directions

Preheat the oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan to prevent sticking.

In a medium bowl, whisk together the flour, baking powder, and salt. Set this mixture aside.

In a large mixing bowl, combine the sugar and lemon zest. Rub them together using your fingers until the mixture becomes fragrant and the sugar is lightly infused with lemon oils.

Add the melted butter to the sugar mixture and whisk until smooth and well combined.

Beat in the eggs one at a time, mixing well after each addition. Stir in the milk and fresh lemon juice until the mixture is smooth.

Gradually add the dry ingredients to the wet mixture. Fold gently until just combined. Avoid overmixing to keep the bread soft and tender.

In a small bowl, toss the blueberries with 1 tablespoon of flour. This helps keep them evenly distributed in the batter. Carefully fold the blueberries into the batter.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.

Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

To prepare the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled bread before slicing and serving.

Servings and timing

Prep time: 15 minutes
Cooking time: 60–70 minutes
Total time: 75–85 minutes

Servings: 8–10 slices

Calories: approximately 260 kcal per slice

Variations

Lemon blueberry yogurt bread
Replace part of the milk with plain yogurt to create an even softer and more tender loaf.

Lemon blueberry loaf with streusel
Add a crumb topping made with flour, butter, and brown sugar before baking for a crunchy finish.

Gluten-free version
Use a high-quality gluten-free all-purpose flour blend to make the recipe gluten-free while maintaining the same texture.

Lemon raspberry bread
Swap the blueberries for fresh raspberries for a slightly tart variation.

Extra citrus flavor
Add a teaspoon of lemon extract to intensify the citrus flavor.

Storage/Reheating

Store the lemon blueberry bread in an airtight container at room temperature for up to 3 days.

For longer storage, keep it in the refrigerator for up to 5 days. Bring slices to room temperature before serving for the best flavor and texture.

To freeze, wrap the loaf or individual slices tightly in plastic wrap and place them in a freezer-safe container. Freeze for up to 3 months.

To reheat, warm a slice in the microwave for about 10–15 seconds or toast lightly for a slightly crisp exterior.

FAQs

Can I use frozen blueberries?

Yes. Frozen blueberries work well in this recipe. There is no need to thaw them before adding them to the batter.

How do I keep blueberries from sinking in the bread?

Coating the blueberries in a small amount of flour before folding them into the batter helps keep them evenly distributed.

Can I make this bread ahead of time?

Yes. This bread actually tastes even better the next day as the flavors develop.

What type of lemons should I use?

Fresh lemons are best because both the zest and juice are used to create the bright citrus flavor.

Can I skip the lemon glaze?

Yes. The bread is delicious on its own, but the glaze adds extra sweetness and enhances the lemon flavor.

Why is my bread dense?

Overmixing the batter can make the bread dense. Mix the ingredients just until combined.

Can I make muffins instead of a loaf?

Yes. Divide the batter into muffin tins and bake at the same temperature for about 18–22 minutes.

What can I serve with lemon blueberry bread?

It pairs well with coffee, tea, yogurt, fresh fruit, or a light spread of butter.

Can I reduce the sugar?

Yes. You can slightly reduce the sugar, but it may affect the overall sweetness and texture of the bread.

How do I know when the bread is done baking?

Insert a toothpick into the center of the loaf. If it comes out clean or with only a few crumbs, the bread is ready.

Conclusion

Lemon blueberry bread is a simple yet elegant quick bread that brings together bright citrus flavor and sweet bursts of blueberries in every bite. With its soft texture and light lemon glaze, it’s a wonderful treat for breakfast, brunch, or an afternoon snack. Easy to prepare and always satisfying, this homemade loaf is sure to become a favorite in your baking rotation.