This lemon blueberry bread is bright, moist, and bursting with fresh citrus flavor and juicy blueberries in every slice. The tender crumb is studded with berries, and the sweet Lemon Blueberry Bread glaze on top adds just the right amount of tangy sweetness. I first made this on a sunny spring morning when I had a basket of fresh blueberries sitting on the counter, and the whole house smelled like a bakery by the time it came out of the oven. It comes together quickly with simple ingredients, and it's perfect for breakfast, brunch, or an afternoon snack with tea.
If you love fruity, homemade quick breads like Raspberry Tiramisu or light desserts like Chocolate Strawberry Yogurt Clusters, this one will quickly become a favorite. Serve it alongside something indulgent like Oreo Cupcakes for a sweet spread that has something for everyone.
Why You'll Love This lemon blueberry bread
This lemon blueberry bread is easy to make from scratch and doesn't require any fancy techniques or equipment. It takes just 20 minutes to prep, and then the oven does the rest of the work. The batter comes together in one bowl, and the glaze is as simple as stirring powdered sugar and lemon juice. It's perfect for weekend baking, gifting to friends, or making ahead for busy mornings. Plus, it stays moist for days and tastes even better the next day once the flavors have had time to settle.
Jump to:
Lemon Blueberry Bread INGREDIANTS
Here's everything you need to make this moist, flavorful lemon blueberry bread.
See Recipe Card Below This Post For Ingredient Quantities
For the Lemon Blueberry Bread:
- Butter, softened: Adds richness and helps create a tender crumb. Make sure it's softened so it creams smoothly with the sugar.
- Sugar: Sweetens the bread and helps keep it moist.
- Eggs: Bind the batter together and add structure.
- Lemon zest (approx. 3 small lemons): Provides bright, fresh citrus flavor throughout the bread. The zest is where all the lemon oil and flavor lives.
- Fresh lemon juice (approx. ½ small lemon): Adds tanginess and enhances the lemon flavor.
- Buttermilk: Keeps the bread incredibly moist and adds a subtle tang that balances the sweetness.
- Vanilla extract: Adds warmth and depth to the flavor.
- Flour, plus 1 tbsp: Forms the structure of the bread. The extra tablespoon is used to coat the blueberries.
- Baking powder: Helps the bread rise and creates a light texture.
- Baking soda: Reacts with the buttermilk to create a tender crumb.
- Fresh blueberries: Sweet, juicy bursts of flavor in every slice. Fresh berries work best, but frozen can be used if needed.
For the Lemon Glaze:
- Powdered sugar: Creates a smooth, sweet glaze.
- Fresh lemon juice: Adds tanginess and helps thin the glaze to the perfect drizzling consistency.
How to Make Lemon Blueberry Bread
This quick bread comes together in just a few simple steps.
- Preheat and prep: Preheat your oven to 320°F (160°C). Grease a 2 lb loaf pan with butter or cooking spray, then line it with parchment paper for easy removal.
- Mix the wet ingredients: In a large mixing bowl, use an electric whisk or stand mixer to beat together the softened butter and sugar until light and pale, about 2 to 3 minutes. Add the eggs one at a time, mixing well after each addition. Then add the Lemon Blueberry Bread zest, lemon juice, buttermilk, and vanilla extract. The mixture may look a little curdled at this stage, but don't worry, it will come together once you add the dry ingredients.
- Combine the dry ingredients: Stir in the 1 ⅔ cups of flour, baking powder, and baking soda until you have a smooth, thick batter. Mix just until combined to avoid overworking the batter.
- Add the blueberries: Toss the fresh blueberries with the remaining 1 tablespoon of flour. This helps prevent them from sinking to the bottom of the loaf as it bakes. Gently fold the blueberries into the batter.
- Bake: Spoon the batter into the prepared loaf pan, pressing it into the corners and smoothing the top. Bake for 55 to 60 minutes, or until a skewer inserted into the middle of the bread comes out clean. The top should be golden and spring back lightly when touched.
- Cool: Once the loaf is done, let it cool in the pan for a few minutes, then transfer it to a cooling rack to cool completely before glazing.
- Make the glaze: Sift the powdered sugar into a small bowl and gradually stir in the fresh lemon juice until you reach your desired glaze consistency. It should be thick enough to coat the back of a spoon but thin enough to drizzle. Drizzle the glaze over the cooled bread and let it set for a few minutes before slicing.
Ingredient Swaps and Variations
This recipe is flexible and works well with a few simple adjustments.
Blueberries: Swap fresh blueberries for frozen. If using frozen, don't thaw them first, and toss them in flour while still frozen to prevent color bleeding.
Buttermilk: Make your own by mixing ½ cup milk with ½ tablespoon white vinegar or lemon juice. Let it sit for 5 minutes before using.
Lemon Zest: If you don't have fresh lemons, you can use 1 to 2 teaspoons of lemon extract in place of the zest, but fresh is always best.
Add-ins: Fold in poppy seeds for a classic Lemon Blueberry Bread poppy seed variation, or add a handful of chopped nuts for extra crunch.
Glaze: Swap the Lemon Blueberry Bread glaze for a simple cream cheese frosting or a vanilla glaze if you prefer something milder.
EQUIPMENT
Here's the basic gear that makes this lemon blueberry bread come together smoothly.
2 lb loaf pan: The perfect size for this recipe. Make sure to line it with parchment paper for easy removal.
Electric whisk or stand mixer: Makes creaming the butter and sugar quick and easy.
Mixing bowls: For combining wet and dry ingredients.
Sifter: For the glaze. Sifting the powdered sugar prevents lumps.
Cooling rack: Allows air to circulate around the bread so it cools evenly.
How to Store Lemon Blueberry Bread
This bread stays moist and delicious for days.
Room Temperature: Store the bread at room temperature for up to 3 days. Wrap it tightly in food wrap or keep it in an airtight container to prevent it from drying out.
Refrigerator: You can refrigerate the bread for up to a week if you prefer. Just let it come to room temperature before serving for the best texture.
Freezer: Wrap the unglazed loaf tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Thaw at room temperature, then add the glaze before serving. You can also freeze individual slices for easy grab-and-go snacks.
Serving Suggestions
This lemon blueberry bread is delicious on its own, but here are a few ways to enjoy it.
Serve it warm with a pat of butter melting on top. Toast slices lightly and spread with cream cheese for a breakfast treat. Pair it with a cup of coffee, tea, or lemonade. Serve it alongside fresh berries and whipped cream for a simple dessert.
Expert Tips
Here are a few tricks to make sure your lemon blueberry bread turns out moist, flavorful, and perfectly baked every time.
Soften your butter: Room temperature butter creams better with the sugar and creates a lighter texture.
Zest before juicing: It's much easier to zest a whole lemon than a juiced one, so always zest first.
Don't skip the flour on the blueberries: Tossing the berries in flour helps them stay suspended in the batter instead of sinking to the bottom.
Don't overmix the batter: Mix just until the dry ingredients are incorporated. Overmixing can make the bread dense and tough.
Check for doneness: Use a skewer or toothpick to test the center. If it comes out clean or with just a few moist crumbs, it's done.
Let it cool completely before glazing: If the bread is even slightly warm, the glaze will melt and slide off instead of setting on top.
FAQ
Does a lemon blueberry loaf need to be refrigerated?
No, this lemon blueberry bread doesn't need to be refrigerated. It stays fresh at room temperature for up to 3 days when wrapped tightly or stored in an airtight container. If you want it to last longer, you can refrigerate it for up to a week, but it's best enjoyed at room temperature. My grandma always kept hers on the counter covered with a tea towel, and it stayed perfectly moist.
Are you supposed to keep lemon loaf in the fridge?
It's not necessary to keep lemon loaf in the fridge unless you live in a very hot or humid climate. Room temperature storage works perfectly fine for a few days. If you do refrigerate it, just let it come back to room temperature before serving so the texture is soft and the flavors are bright. Cold bread can taste a little dense and muted.
How long will blueberry bread last?
Blueberry bread will last for up to 3 days at room temperature when stored properly in an airtight container or wrapped tightly in plastic wrap. If you refrigerate it, it can last up to a week. For longer storage, freeze it for up to 3 months. I like to slice it before freezing so I can pull out individual slices whenever I want a quick snack.
How long to cold proof lemon blueberry sourdough?
This recipe isn't a sourdough, so it doesn't require cold proofing. If you're making a lemon blueberry sourdough bread, you'd typically cold proof the dough in the fridge for 8 to 12 hours to develop flavor and make it easier to score. But this quick bread uses baking powder and baking soda for leavening, so it goes straight into the oven after mixing.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Lemon Blueberry Bread
Lemon Blueberry Bread
Ingredients
Method
- Preheat your oven to 320°F (160°C) and grease a 2 lb loaf pan with butter or non-stick spray. Line the pan with baking parchment for easy removal.
- Using a hand mixer or stand mixer, beat the softened butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, buttermilk, and vanilla extract until fully combined. Don't worry if the mixture looks slightly curdled—it will come together once the dry ingredients are added.
- Gradually mix in the flour, baking powder, and baking soda until a smooth batter forms.
- Toss the blueberries with the remaining 1 tablespoon of flour to prevent them from sinking, then fold them gently into the batter.
- Pour the batter into the prepared loaf pan, ensuring it's evenly spread across the pan and smoothed on top.
- Bake for 55-60 minutes, or until a skewer inserted into the center comes out clean. Let the bread cool in the pan for 10-15 minutes before transferring to a cooling rack to cool completely.
- While the bread cools, make the glaze by sifting the powdered sugar into a bowl. Gradually stir in the lemon juice to reach your desired glaze consistency. Once the bread is cool, drizzle the glaze over the top.
Leave a Reply