Lemon-Blueberry Bread

Topped with a tangy glaze, this freshly baked lemon blueberry bread will fill your kitchen with citrusy, fruity scents that everyone loves. Served with coffee or tea, its moist, cake-like texture makes it perfect for a morning treat or an afternoon snack.

Moist Lemon Blueberry Bread

Packed with fresh berries, this lemon blueberry loaf is the perfect excuse to fill the fridge with blueberries all summer. Paired with lemon zest for lots of citrusy goodness, you’ll have trouble only eating one slice of this yummy loaf once it’s out of the oven. Good luck making it last more than a day!

In case you’re not planning on eating the whole thing right away (I doubt it), pop the slices into the freezer for an almost-instant treat later. Made with simple ingredients, it’s the milk and butter in the recipe that really keep it nice and moist even after day one. With its dense crumb and bright flavor, seeing it on the counter is always an invitation to dig right in.

Topped with an easy lemon glaze, this blueberry loaf beats anything you can get at your local bakery. Don’t believe me? It’s homemade and bursting with tangy sweetness you definitely don’t want to miss out on. I don’t need to say much more than that, so give it a go!

Why You’ll Love This Easy Lemon Bread Recipe

This lemon blueberry loaf will find its way to your oven and table each week after everyone’s had a bite.

• Simple. No fancy ingredients, just the typical sugar, flour, butter, and eggs. You’ve probably got everything you need at home already.
• Easy. Whisk the dry ingredients, beat the butter, combine the mixtures, and fold in the blueberries. How easy is that?!
• Great for beginner-bakers. There are no complicated ingredients or steps in this recipe, making it the ideal baking project for all-level bakers.
• Full of summer flavors. This dessert is full of fruity, citrusy flavors that make it perfect for your spring and summer gatherings.

What You’ll Need

You need standard baking ingredients like flour, butter, and eggs, plus lemons and blueberries for fruitiness. Check the recipe card at the bottom of the post for exact amounts.

For the Bread

• All-purpose flour: Don’t use cake flour.
• Baking powder: Don’t swap it for baking soda, please.
• Salt
• Lemon zest: Lime zest works too.
• Blueberries
• Unsalted butter room: Make it healthier by using coconut oil.
• Granulated white sugar: Feel free to use light brown sugar.
• Eggs
• Vanilla extract
• Milk: Full-fat or low-fat milk is great.

For the Glaze

• Granulated white sugar
• Fresh lemon juice: Lime juice works too.
• Powdered sugar

Can I Use Frozen Blueberries?

Absolutely! Thaw, rinse, and drain them really well before adding them to the batter. Adding them straight from the freezer will release lots of extra moisture into the bread, affecting the texture and baking time.

How to Make Lemon Blueberry Bread

This recipe is as easy as making your favorite sweet loaf. Check the recipe card at the bottom of the post for more detailed instructions.

For the Loaf:

• Prepare the oven: Preheat the oven to 350F and spray the loaf pan with baking spray.
• Mix the dry ingredients: Whisk the flour, baking powder, salt and lemon zest in a large bowl until well combined.
• Toss the blueberries: In a small bowl, toss the blueberries with 1 tablespoon of flour until completely coated.
• Beat the butter: In a mixing bowl, beat the butter and add the sugar until light and fluffy. Add the eggs one at a time and then the vanilla.
• Add the dry ingredients: While the mixer is running, alternate between adding the flour mixture and milk, ending with the flour.
• Fold in the blueberries: Scrape down the sides of the bowl and gently fold in 1/2 of the blueberries into the batter.
• Bake: Pour the batter into a prepared loaf pan and top it with the remaining blueberries. Spread out the batter evenly. Bake for one hour or until a toothpick inserted in the center comes out clean.

For the Glaze

• Whisk it: Add lemon juice and 2 tablespoons of sugar in a small bowl. Whisk until the sugar dissolves.
• Poke the bread: Once you remove bread from oven, poke holes on top of bread using skewer. This will allow sugar glaze to seep down.
• Glaze it: Pour the glaze on top. Let it rest for 30 minutes before removing it from pan. Sprinkle powdered sugar on top.

Tips for Success

These are must-follow tips for perfect bakery-style loaves, whether they’re lemon-blueberry or not:

• Line it. To make sure nothing sticks to the baking pan, line it with parchment paper and pour in the batter. Bake as usual. Let it rest for 10 minutes after it’s out of the oven and then remove it from the mold and peel off the parchment. Voila!
• Use the center rack. Never bake in the bottom rack thinking it will shorten the baking time. In fact, this usually results in burnt treats because the bottom of the baking pan gets too hot too quickly and the rest of the pan and batter haven’t had a chance to warm up yet. Always bake in the center rack.
• Avoid glass pans. Non-stick baking pans are best for baking. Glass pans take much longer to heat up and often end in unevenly cooked, rubbery loaves.
• Add leftover berries. Feel free to use a mix of all your leftover berries like raspberries and blackberries, they pair beautifully with the lemon in this recipe.

Serving Suggestions

This lemon blueberry loaf is perfect with your favorite coffee, tea, or a glass of milk. My Golden Maca Latte is also a great option. You can even spread it with a little bit of almond butter for some extra protein and a creamy nuttiness. Blueberry jam or compote are other yummy spreads for this sweet treat.

How to Store Leftovers

Store the leftovers in an airtight container away from heat and sunlight for up to 3 days. For longer storage, refrigerate it in an airtight container for up to 7 days. If you do this, let your slices rest on the counter for a couple of minutes so they come down to room temperature.

Can I Freeze Lemon Blueberry Loaf?

Sure! Once fully cooled, you can freeze this blueberry bread whole or sliced. Wrap the pieces in plastic wrap twice and then in foil once. Pop them into a freezer-friendly bag or container. Freeze for up to 3 months. Thaw them on the counter when ready to eat. Individual slices should only take 15-20 minutes, while the whole loaf can take up to 3 hours.

More Easy Blueberry Recipes

• Blueberry Protein Muffins
• Gluten Free Blueberry Chocolate Cake
• Blueberry Almond Chocolate Bars
• Gluten Free Lemon Blueberry Donuts {Dairy Free + Vegetarian}
• Blueberry Granola Breakfast Muffins {Gluten Free}