This easy blueberry lemon bread is soft, moist, and filled with juicy blueberries and bright lemon flavor. The combination of sweet blueberries and fresh citrus makes this homemade quick bread perfect for breakfast, brunch, snacks, or an afternoon treat.
The tender lemon bread is packed with fresh blueberries and finished with a simple sweet lemon glaze. Every slice has a delicious balance of fruity sweetness and fresh citrus flavor.
This easy blueberry lemon bread recipe uses simple ingredients and is perfect for sharing with family and friends.
Why You’ll Love This Blueberry Lemon Bread
- Soft and moist
- Filled with juicy blueberries
- Fresh lemon flavor
- Easy to make
- Made with simple ingredients
- Perfect for breakfast or brunch
- Delicious sweet lemon glaze
- Family-friendly
- Great for sharing
- Freezer-friendly
Ingredients
For the Blueberry Lemon Bread
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1 teaspoon all-purpose flour, for tossing blueberries
For the Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest, optional
Ingredient Notes
Blueberries
Fresh blueberries are perfect for this recipe because they add sweet, juicy bursts of flavor throughout the bread.
Frozen blueberries can also be used. Add them directly from the freezer without thawing.
Lemon
Fresh lemon juice and lemon zest provide the best bright citrus flavor.
Be sure to zest the lemon before squeezing it for juice.
Butter
Softened butter helps create a rich and tender texture.
Make sure the butter is softened but not melted.
Lemon Glaze
The simple lemon glaze adds extra sweetness and a fresh citrus finish.
You can adjust the consistency by adding slightly more lemon juice or powdered sugar.
How to Make Blueberry Lemon Bread
1. Preheat the Oven
Preheat your oven to 350°F.
Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Mix the Dry Ingredients
In a medium bowl, whisk together:
- All-purpose flour
- Baking powder
- Salt
Set aside.
3. Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar until light and creamy.
4. Add the Eggs
Add the eggs one at a time.
Mix well after each addition.
5. Add the Lemon and Vanilla
Add:
- Milk
- Fresh lemon juice
- Lemon zest
- Vanilla extract
Mix until combined.
6. Combine the Batter
Gradually add the dry ingredients to the wet ingredients.
Mix gently until just combined.
Do not overmix the batter.
7. Prepare the Blueberries
Place the blueberries in a small bowl.
Toss them gently with 1 teaspoon of flour.
This can help prevent the blueberries from sinking to the bottom of the bread.
8. Fold in the Blueberries
Gently fold the blueberries into the batter.
Be careful not to crush them.
9. Add the Batter to the Loaf Pan
Pour the batter into the prepared loaf pan.
Smooth the top with a spatula.
10. Bake
Bake for approximately 50–60 minutes, or until a toothpick inserted into the center comes out clean.
If the top begins browning too quickly, loosely cover the loaf with foil during the final part of baking.
11. Cool the Bread
Allow the bread to cool in the pan for about 10 minutes.
Transfer it to a wire rack and allow it to cool completely.
12. Make the Lemon Glaze
In a small bowl, whisk together:
- Powdered sugar
- Fresh lemon juice
- Lemon zest, if using
Mix until smooth.
13. Glaze and Serve
Drizzle the lemon glaze over the cooled blueberry lemon bread.
Allow the glaze to set for a few minutes.
Slice and serve.
Tips for the Best Blueberry Lemon Bread
Use Fresh Lemon Juice
Fresh lemon juice provides the brightest and most natural flavor.
Don’t Overmix the Batter
Mix only until the ingredients are combined.
Overmixing can create a dense loaf.
Toss the Blueberries with Flour
A light coating of flour can help keep blueberries from sinking.
Allow the Bread to Cool Before Glazing
The glaze will melt too much if added to warm bread.
Allow the loaf to cool completely first.
Check the Bread Before Removing It
Baking times can vary depending on your oven.
Start checking around 50 minutes.
Blueberry Lemon Bread Variations
Blueberry Lemon Yogurt Bread
Replace part of the milk with plain Greek yogurt for a slightly richer texture.
Lemon Poppy Seed Blueberry Bread
Add 1 tablespoon poppy seeds to the batter.
Blueberry Lemon Muffins
Divide the batter into a lined muffin pan.
Bake at 350°F for approximately 18–22 minutes.
Blueberry Orange Bread
Replace the lemon juice and zest with fresh orange juice and orange zest.
Almond Blueberry Lemon Bread
Add 1/2 teaspoon almond extract for a subtle nutty flavor.
How to Store Blueberry Lemon Bread
Allow the bread to cool completely.
Store it in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate for up to 5 days.
Allow refrigerated slices to come to room temperature or warm them slightly before serving.
Can You Freeze Blueberry Lemon Bread?
Yes.
Allow the bread to cool completely.
Wrap the entire loaf or individual slices tightly.
Place in a freezer-safe bag or container.
Freeze for up to 2 months for the best quality.
Thaw at room temperature before serving.
What to Serve with Blueberry Lemon Bread
This delicious bread pairs well with:
- Coffee
- Tea
- Fresh fruit
- Greek yogurt
- Whipped butter
- Cream cheese
- Fresh blueberries
Frequently Asked Questions
Can I Use Frozen Blueberries?
Yes.
Frozen blueberries work well in this recipe.
Use them directly from the freezer and avoid thawing them first.
Why Did My Blueberries Sink?
Tossing the blueberries with a small amount of flour before adding them to the batter can help.
Can I Make This Bread Without the Glaze?
Yes.
The bread is delicious on its own, but the lemon glaze adds extra sweetness and citrus flavor.
Can I Use Bottled Lemon Juice?
Fresh lemon juice is recommended for the best flavor, but bottled lemon juice can be used if needed.
Can I Make This Recipe Ahead of Time?
Yes.
You can bake the bread a day ahead and store it in an airtight container.
Recipe Card
Easy Blueberry Lemon Bread
Prep Time: 15 minutes
Cook Time: 50–60 minutes
Total Time: About 1 hour 15 minutes
Servings: 10 slices
Ingredients
Blueberry Lemon Bread
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest, optional
Instructions
- Preheat the oven to 350°F.
- Grease or line a 9×5-inch loaf pan.
- Whisk together the flour, baking powder, and salt.
- Beat the softened butter and sugar until light and creamy.
- Add the eggs one at a time.
- Mix in the milk, lemon juice, lemon zest, and vanilla.
- Gradually add the dry ingredients and mix until just combined.
- Toss the blueberries with 1 teaspoon flour.
- Gently fold the blueberries into the batter.
- Pour the batter into the prepared loaf pan.
- Bake for 50–60 minutes, until a toothpick inserted into the center comes out clean.
- Cool completely.
- Whisk together the powdered sugar and lemon juice for the glaze.
- Drizzle the glaze over the cooled bread.
- Slice and serve.
Storage: Store in an airtight container for up to 3 days at room temperature or up to 5 days in the refrigerator.