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Close up of a freshly baked lemon blueberry bread loaf cake drizzled with a glaze, garnished with fresh blueberries and lemon zest, with slices showing the blueberry-filled interior.

Lemon Blueberry Bread

This moist and tender lemon blueberry bread is a delightful treat, topped with a tangy lemon glaze.
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Prep Time 20 minutes
Cook Time 1 hour
cool_time 30 minutes
Total Time 1 hour 30 minutes
Servings: 10
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 240
Ingredients Method Nutrition Notes

Ingredients
  

For the Lemon Blueberry Bread:
  • 9 tablespoon butter softened (Provides richness and moisture)
  • 1 cup sugar Adds sweetness and helps with browning
  • 2 eggs For structure and binding
  • ¼ cup lemon zest Approximately 3 small lemons; adds fresh citrus flavor
  • 1 ½ tablespoon fresh lemon juice Approximately ½ small lemon; enhances the lemon flavor
  • ½ cup buttermilk For tenderness and moisture
  • 1 teaspoon vanilla extract For depth of flavor
  • 1 ⅔ cups all-purpose flour For structure
  • ¼ teaspoon baking powder Helps the bread rise
  • ¼ teaspoon baking soda Helps with leavening
  • 1 cup fresh blueberries Adds sweetness and texture
For the Lemon Glaze:
  • 1 cup powdered sugar Provides sweetness and smooth texture
  • 1 tablespoon fresh lemon juice For a tangy glaze

Method
 

  1. 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.
  2. Using a hand mixer or stand mixer, beat the softened butter and sugar together until light and fluffy.
  3. 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.
  4. Gradually mix in the flour, baking powder, and baking soda until a smooth batter forms.
  5. Toss the blueberries with the remaining 1 tablespoon of flour to prevent them from sinking, then fold them gently into the batter.
  6. Pour the batter into the prepared loaf pan, ensuring it's evenly spread across the pan and smoothed on top.
  7. 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.
  8. 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.

Nutrition

Serving: 1gCalories: 240kcalCarbohydrates: 52gProtein: 4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 36mgSodium: 78mgPotassium: 89mgFiber: 1gSugar: 35gVitamin A: 99IUVitamin C: 6mgCalcium: 48mgIron: 1mg

Notes

This loaf keeps well for up to 3 days when stored at room temperature in an airtight container.

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