This Lemon Blueberry Bread is irresistibly moist, packed with fresh blueberries, and bursting with zesty lemon flavor. Perfect for breakfast, dessert, or anytime snacking.

Looking for more blueberry breakfast recipes? Try my Blueberry Crumb Bars, Blueberry Streusel Muffins or my Blueberry Sour Cream Coffee Cake!

lemon blueberry bread with glaze on top
Kelley Simmons Kelley’s Tips

How To Make The BEST Lemon Blueberry Loaf

  • Don’t over-mix the batter: Once you add flour, mix just until combined. Over mixing = tough, dense loaf instead of soft and tender.
  • Use room temperature ingredients: Eggs, butter, and any dairy should be at room temp so everything blends smoothly and evenly.
  • Finish with a glaze! I make a quick glaze to drizzle on the loaf once it’s cooled. If you’re feeling extra fancy try my Homemade Blueberry Glaze to top the lemon blueberry loaf.
Kelley
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“This blueberry bread was amazing! My whole family had seconds and my husband asked me to make one every night from now on. Thanks so much for this recipe!” – Kim

Notes on Ingredients

ingredients for lemon blueberry loaf
  • All purpose flour: Provides structure through gluten formation. It’s what holds the loaf together and gives it that sliceable crumb. 
  • Baking powder: This is your leavening. It releases carbon dioxide when mixed and heated, creating air pockets so the loaf rises and turns fluffy. It’s especially important here because the batter is relatively heavy (butter + fruit).
  • Unsalted butter: Adds richness, moisture and flavor!
  • Granulated sugar: Pulls in moisture, keeping the loaf from drying out and balances the tartness from the lemon and blueberries
  • Lemon: I use both lemon juice and lemon zest for ultimate lemon flavor! 🍋
  • Eggs: Eggs bind everything together and help stabilize the structure as it bakes. 
  • Milk: Provides liquid so flour can hydrate and form structure.
  • Blueberries: Add sweetness and a pop of color! Other berries would work too or you could do a mixed berry loaf!

How to make Lemon Blueberry Bread

  1. Mix dry ingredients: Add flour, baking powder and salt to a medium bowl, then set aside.
  2. Mix wet ingredients: In a second, larger bowl, combine butter, sugar, lemon juice, eggs and vanilla extract.
whisking dry ingredients in a small bowl
combining wet ingredients in large bowl with a whisk
  1. Combine wet and dry ingredients: Add the dry ingredients and milk in two additions to the wet ingredients. Remember to be patient here — don’t try to pour all the ingredients together at once.
  2. Add fruits: Fold in lemon zest and blueberries. Make sure not to over mix — you don’t want to crush the blueberries, you just want everything combined well.
thick lemon loaf batter whisked in white bowl
folding in blueberries to lemon loaf bread batter
  1. Bake: Pour your bread batter into the prepared pan and bake for 60 minutes. To ensure your lemon blueberry bread is ready, use the toothpick test — if it comes out mostly clean, then your loaf is ready.
  1. Cool: Allow the bread to cool in the pan for 30 minutes, then remove to a wire rack to cool completely.
unbaked blueberry lemon loaf in loaf pan
baked lemon blueberry bread in loaf pan
  1. Make the glaze: Combine the powdered sugar, lemon juice and milk in a small bowl until combined!
  1. Enjoy: Once the bread is cool, pour on the glaze and serve!

Lemon Blueberry Loaf FAQ

Can I use frozen blueberries in lemon loaf?

I don’t recommend using frozen blueberries in this lemon loaf. Even if you coat them in flour they will still stain the bread and change the color of it. Frozen blueberries can also affect cooking time too. If you don’t have fresh blueberries on hand you can always use any other fresh fruit. Raspberries, blackberries, strawberries or a mix or all three would be great!

Best way to store Lemon Blueberry Loaf?

I like to store this blueberry lemon bread at room temperature for up to 3 days and freeze for up to 3 months.

lemon blueberry bread with a homemade blueberry glaze on top

Get Fancy and Make a Homemade Blueberry Glaze

I’ve made this lemon loaf with a traditional lemon glaze and also with a blueberry glaze! Use which ever one your heart desires!

  • Simply heat 1 cup of fresh or frozen blueberries and simmer for 5 minutes or until the blueberries start to pop open. I like to then mash the blueberries with a muddler or potato masher to help them along.
  • Remove from the stove and allow the mixture to cool. Add powdered sugar and milk to a bowl and add blueberry sauce (start with a little and continue to add some) until you reached the desired color!
straining blueberries into a puree
adding blueberry reduction to powdered sugar and milk
lemon loaf with homemade blueberry glaze on top

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      Recipe

      Lemon Blueberry Bread

      5 from 6 votes
      My Lemon Blueberry Bread is the best homemade bread recipe you'll bake! This easy blueberry bread is incredibly moist and bursting with zesty, lemon flavor. Served as breakfast, dessert, or a tasty midnight snack, this Lemon Blueberry bread recipe is going to be a new family favorite in no time.
      Author: Kelley Simmons
      Prep Time: 15 minutes
      Cook Time: 1 hour
      Total Time: 1 hour 15 minutes
      Serves 8
      Rate Print

      Ingredients 

      For the bread:

      • 1 1/2 cups all purpose flour
      • 1 tsp baking powder
      • 1/2 tsp salt
      • 1/3 cup unsalted butter, melted
      • 1 cup granulated sugar
      • 1/4 cup lemon juice
      • 2 large eggs
      • 1 tsp vanilla
      • 1/2 cup milk
      • 2 tbsp lemon zest
      • 1 cup blueberries

      For the lemon glaze:

      • 1 cup powdered sugar
      • 1 1/2 tbsp lemon juice
      • 1/2 tbsp milk, or more as needed

      For the blueberry glaze:

      • 1 cup fresh or frozen blueberries
      • 1 cup powdered sugar
      • 2-3 tbsp milk

      Instructions

      Make the lemon blueberry bread:

      • Prep: Preheat oven to 350 degrees. Grease a 9 x 5 pan with cooking spray or butter.
        Mix dry ingredients: Add flour, baking powder and salt to a medium bowl, set aside.
      • Mix wet ingredients: Combine butter, sugar, lemon juice, eggs and vanilla in a large bowl.
      • Combine wet and dry ingredients: Add the dry ingredients and milk in two additions to the wet ingredients.
      • Add fruit: Fold in lemon zest and blueberries. Make sure not to over mix.
      • Bake: Pour batter into prepared pan and bake for 60 minutes or until a toothpick comes out mostly clean.
      • Cool: Allow the bread to cool in the pan for 30 minutes then remove to a wire rack to cool completely.
      • Enjoy: Once the bread is cool pour on the glaze and serve!

      Lemon glaze:

      • Combine the ingredients together in a small bowl, set aside.

      Blueberry glaze:

      • Simply heat 1 cup of fresh or frozen blueberries and simmer for 5 minutes or until the blueberries start to pop open. I like to then mash the blueberries with a muddler or potato masher to help them along.
      • Remove from the stove and allow the mixture to cool. Add powdered sugar and milk to a bowl and add blueberry sauce (start with a little and continue to add some) until you reached the desired color!

      Notes

      • Use room temperature ingredients: Eggs, butter, and any dairy should be at room temp so everything blends smoothly and evenly.
      • Don’t over-mix the batter: Once you add flour, mix just until combined. Over mixing = tough, dense loaf instead of soft and tender.

      Nutrition Information

      Calories: 349kcalCarbohydrates: 63gProtein: 5gFat: 10gSaturated Fat: 6gCholesterol: 63mgSodium: 171mgPotassium: 133mgFiber: 1gSugar: 43gVitamin A: 330IUVitamin C: 7.8mgCalcium: 53mgIron: 1.4mg

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