Introduction

This Lemon Blueberry Bread is a bright and moist treat perfect for breakfast or an afternoon snack. Bursting with fresh lemon flavor and juicy blueberries, it’s topped with a tangy lemon glaze that adds the perfect finishing touch.

The image shows a blueberry lemon loaf cake sliced in half on a white rectangular plate, placed on a white marbled surface. The cake has a golden-brown crust and a moist, light yellow inside filled with whole, dark blue blueberries. On top, there is a shiny white glaze that drips slightly over the sides. Around the cake, there are fresh blueberries, thin yellow lemon zest curls, and a lemon wedge with visible pulp. The scene is bright and fresh, focusing on the cake's texture and colorful berries. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/3 cup unsalted butter (melted)
1 cup granulated sugar
2 eggs
1/2 teaspoon vanilla extract
2 teaspoons fresh grated lemon zest
2 tablespoons fresh lemon juice
1/2 cup milk
1 cup fresh or frozen blueberries
1 tablespoon all-purpose flour (for coating blueberries)
2 tablespoons butter (melted, for glaze)
1/2 cup powdered sugar (for glaze)
2 tablespoons fresh lemon juice (for glaze)
1/2 teaspoon vanilla extract (for glaze)

Instructions

Step 1: Preheat the oven to 350°F and line a 9″x 5″ loaf pan with parchment paper or lightly grease it with butter.
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: In the bowl of an electric mixer, blend the melted butter, sugar, eggs, vanilla extract, lemon zest, and lemon juice until well combined.
Step 4: Slowly add the flour mixture and milk in two batches to the wet ingredients, alternating between some flour and milk until all is incorporated. Mix only until just combined to avoid overmixing.
Step 5: Rinse the blueberries if using fresh to leave a bit of moisture on them. Toss the blueberries with 1 tablespoon of flour in a small bowl to prevent them from sinking during baking.
Step 6: Gently fold the flour-coated blueberries into the batter by hand, stirring quickly but carefully to combine.
Step 7: Pour the batter into the prepared loaf pan and bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 30 minutes, then transfer to a wire rack placed over a baking sheet.
Step 8: Prepare the glaze by whisking together melted butter, powdered sugar, lemon juice, and vanilla extract. Pour the glaze evenly over the warm bread and let it set for a few minutes before serving.

Tips & Variations

Use fresh lemon zest for the brightest flavor. If fresh lemons aren’t available, bottled lemon juice can work in a pinch but reduce the amount slightly.
Frozen blueberries can be used without thawing—just toss them in flour right out of the freezer to prevent sinking.
For added texture, sprinkle chopped nuts like pecans or walnuts into the batter along with the blueberries.
Try substituting some of the all-purpose flour with whole wheat flour for a heartier loaf.

Storage

Store the Lemon Blueberry Bread covered at room temperature for up to 3 days. To keep it longer, wrap tightly and refrigerate for up to a week. Reheat slices gently in a toaster oven or microwave before serving. The glaze may soften when refrigerated but will still offer sweet, tangy flavor.

How to Serve

The image shows a loaf of blueberry lemon cake with two slices cut and laid out on a white rectangular plate. The cake has a light yellow base with dark purple blueberry spots inside, visible in all layers. A shiny white glaze is spread thickly on top and drips down the sides, adding a glossy texture. On top of the loaf, there are fresh blueberries and thin yellow lemon peel twists arranged decoratively. In the front corner of the plate, there are more blueberries and a wedge of lemon for garnish, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well in this recipe. Toss them in flour straight from the freezer to help keep them from sinking to the bottom of the bread.

How do I know when the bread is fully baked?

Insert a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs, the bread is done. Baking times can vary slightly depending on your oven.