This lemon blueberry bread is the perfect pairing: lemon bread loaded up with fresh blueberries, with a sugary hot lemon glaze poured over the top, which then soaks into the bread and makes for the BEST lemon bread you’re ever going to taste!
For more great recipes using lemon and blueberries, try my Lemon Blueberry Overnight Breakfast Cake or this Lemon Blueberry Coffee Cake.
Table of Contents
Lemon Blueberry Bread
This recipe for lemon blueberry bread is one of those rare examples where both parts, both the bread and the glaze that comes with it, are equally delicious. It has plenty of intense blueberry flavor with the fresh, tart, and citrusy taste of lemon to match.
The bread will be tender, moist, and bursting with bright flavors, both tart and sweet combined, whereas the glaze will be sweet, rich, and vibrant, tasting like equal parts lemonade and heaven. This bread is perfect for a light breakfast or just as a great coffee snack for lazy afternoons.
Lemon Blueberry Bread Ingredients
Don’t forget to look at the recipe card down below for the complete list of things you need to make this.
• White sugar
• Lemon juice
• Lemon zest
• All-purpose flour
• Baking powder
• Fresh blueberries
Buttery Hot Lemon Glaze
• White sugar
• Lemon juice
• Salted butter
How To Make Lemon Blueberry Bread
• Grease and set aside a standard loaf pan
• Place the butter and sugar into a large mixing bowl and beat them together until they are thoroughly combined
• Beat the eggs in one at a time, adding the second egg only after it’s completely incorporated
• Mix in the milk, lemon juice, and lemon zest
• In a medium bowl, whisk together all of the dry ingredients
• Add the dry ingredients into the wet mixture, and beat until combined
• Stir in the blueberries and then pour the batter into the prepared pan and smooth out into an even layer
• Bake for 60 minutes at 350 Fahrenheit until a cake tester inserted inside comes out clean
Hot Buttery Lemon Glaze
• Combine the glaze ingredients in a glass measuring cup and then microwave at short intervals on high, stirring in between
• Once the sugar has dissolved into the lemon juice and it is no longer gritty, pour it slowly over the top of the lemon bread
• Take a knife and run along the edges of the bread in the pan to loosen it, and then remove from the pan and cool completely on a baking rack
Can You Use Frozen Blueberries For This Recipe?
The trouble with using blueberries in a lot of baking recipes is that they are not exactly in season for very long and get expensive out of season. So, unless you are using fresh blueberries from your back garden blueberry bush, you will probably be forced to use frozen blueberries for much of the year.
This recipe can absolutely be made with frozen blueberries rather than fresh ones.
If you plan to use frozen blueberries in any sort of baked dish, always use them straight from the freezer, toss them in flour and then add a few extra minutes to your cooking time in the oven.
If you tried to thaw them first, then the blueberries would release a ton of extra liquid and make the bread soggy, ruining the final texture. You can drain them on paper towels, but tossing in flour helps to absorb any extra moisture while baking.
So don’t worry about only having frozen blueberries, but just remember to use them straight out of the freezer.
How To Store Lemon Blueberry Bread
As this bread should be packed with blueberries and bursting with purple juice, you should try to eat it quickly (this is usually NOT a problem!). If you keep it in an airtight container or a Ziploc bag, your lemon blueberry bread should last about 2-3 days at room temperature.
You can also store it in the freezer for about 3 months, just as long as you thaw it overnight in the fridge the day before you want to eat it again.
Looking for more delicious Bread recipes? Try these out:
• Homemade Garlic Bread Recipe – Using Sourdough!
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The Best Lemon Blueberry Bread
- Prep Time
- 15 minutes
- Cook Time
- 1 hour
- Baked Goods
- 12 slices
- Karlynn Johnston
- 1/2 cup butter softened
- 1 cup white sugar
- 2 large eggs
- 1/2 cup milk
- 1 tablespoon lemon juice
- 3 tablespoons lemon zest
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh blueberries
Buttery Hot Lemon Glaze
- 1/4 cup white sugar
- 2 tablespoon lemon juice
- 1 teaspoon salted butter
- Preheat your oven to 350 °F. Grease and set aside a standard loaf pan.
- Place the butter and sugar into a large mixing bowl and beat together until combined.
- Beat in the eggs, one at a time, adding the second egg only after the first has been incorporated.
- Mix in the milk, lemon juice and lemon zest.
- In a medium bowl, whisk together the flour,baking powder and salt. Add into the wet mixture and beat until just combined. Stir in the blueberries and make sure not to overmix.
- Pour the batter into the prepared pan and smooth out into an even layer.
- Bake in the oven for 50-60 minutes until a cake tester inserted comes out clean.
- Remove and place on baking rack in the pan.
Hot Buttery Lemon Glaze
- Combine the ingredients of the glaze in a microwave safe glass measuring cup. Microwave on short intervals on high, stirring between, until the sugar has dissolved into the lemon juice and it’s not gritty.
- Pour slowly over top of the still hot lemon bread in the pan. If the glaze pools, tilt the corner of the pan and pour what’s remaining on top back into the measuring cup, then pour on top again. Repeat until only a small amount remains around the edges.
- Take a knife and run along the edges of the bread in the pan now to loosen it, and to let the remaining glaze drizzle around and down the sides.
- Let the bread sit in the pan for 20 minutes until cool enough to touch. The glaze will sink into the top of the loaf during this time.
- Run a knife around the edges of the loaf again to completely detach it and tip to remove from the pan. Place the bread onto a baking rack and cool completely.
- You can sub in raspberries or blackberries if desired
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Comments & Recipe Tips Share a tip or comment!
I made 2 loaves yesterday and 1 is completely gone! I gave it 4 stars because it could’ve been a little sweeter imo. I topped it with powdered sugar and that did the trick for me! Will save this recipe and modify just a little by adding vanilla and the powdered sugar next time.
This is an AMAZING recipe. It came out so moist and just perfect. My kids destroyed one loaf in a day, I had to hide the other one for myself and my husband, lol.
can I replace the sugar with Stevia? If I don’t have lemon zest can I add a little more juice? If so how much? this is for the blueberry, lemon bread.
Love your recipes!
Just wondering — do you think this would work for fillings cupcake papers??
Too wet ??
Starting to plan for back to school….. OUT OF THE HOUSE meals again.