Lemon Blueberry Bread
This lemon blueberry bread is a tender and bright loaf, perfect for breakfast or as a sweet treat, featuring the delightful flavors of lemon and juicy blueberries.
I’ve been making this lemon blueberry bread for years — it’s the kind of loaf that brightens a sleepy weekend breakfast or turns a simple coffee break into something worth savoring. The crumb is tender, the lemon is bright but not overpowering, and the juicy blueberries give a pop in every bite. If you like quick breads that feel homemade but impressive, this one delivers.
I also like how this loaf plays well with other morning treats, for example my take on blueberry lemon pancake mix muffins when I need individual servings.
Why you’ll love this dish
This lemon blueberry bread is a weeknight-baking winner: it uses pantry staples, comes together without complicated techniques, and bakes into a loaf that’s easy to slice and share. It’s tangy, sweet, and moist — great for brunch, potlucks, lunchboxes, or as a simple dessert with tea. Kids and adults both tend to like it, and the lemon glaze (optional) adds a bakery-style finish in one minute flat.
What makes it special:
- No buttermilk or sour cream required — the lemon juice keeps the crumb lively.
- Fresh blueberries keep pockets of juice; no frozen-thaw mush if handled gently.
- Optional glaze turns it into a pretty gift loaf for neighbors or a hostess.
How this recipe comes together
Before you grab bowls, here’s the quick roadmap:
- Dry ingredients get whisked so baking agents are evenly distributed.
- Butter and sugar are creamed to introduce air for a tender crumb.
- Eggs, vanilla, and lemon juice/zest are folded in for flavor and structure.
- Dry ingredients are gently mixed in, then blueberries are folded in last.
- The batter bakes 50–60 minutes into a golden loaf; cool, then optionally glaze.
This overview helps you pace the work: room-temperature butter and measured flour are the small steps that make a big difference.
What you’ll need
- 1 1/2 cups all-purpose flour (spoon and level for best accuracy; or weigh ~190 g)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened (room temperature)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup fresh lemon juice (about 1–2 lemons)
- 1 tablespoon lemon zest (about 1 lemon)
- 1 cup fresh blueberries (tossed in a little flour to prevent sinking)
- 1/4 cup powdered sugar (for glaze, optional)
- 1 tablespoon lemon juice (for glaze, optional)
Substitutions/notes:
- Swap part of the butter for yogurt (¼ cup) for a slightly tangier crumb, but reduce liquid elsewhere.
- Frozen blueberries can work — don’t thaw; fold them in frozen and add a few extra minutes to bake time.
- If you want less sugar, try 3/4 cup granulated sugar plus a drizzle of glaze to taste.
Step-by-step instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment if you like easy removal.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined. Set aside.
- In a large bowl, cream the softened butter and granulated sugar with a hand mixer or stand mixer on medium speed until pale and fluffy — about 2–3 minutes. This aerates the batter for a lighter loaf.
- Add the eggs one at a time, mixing briefly after each until incorporated. Stir in the vanilla extract, 1/4 cup lemon juice, and lemon zest until combined.
- Reduce mixer speed and add the dry ingredients in two additions, mixing until just combined. Avoid overmixing to keep the loaf tender.
- Gently fold in the blueberries with a spatula. If they were tossed in flour earlier, that helps prevent most from sinking.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Tap the pan once on the counter to release any large air pockets.
- Bake for 50–60 minutes, or until the top is golden and a toothpick or skewer inserted in the center comes out clean or with a few moist crumbs (not raw batter). If the top browns too quickly, tent loosely with foil after 35–40 minutes.
- Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool completely. Cooling fully makes slicing neater.
- For the glaze (optional): whisk 1/4 cup powdered sugar with 1 tablespoon lemon juice until smooth. Drizzle over the cooled loaf and let set before slicing.
01Ingredients
Dry Ingredients
Wet Ingredients
Add-ins
Glaze (Optional)
02Method
- Preparation
- Mixing
- Baking
- Glazing
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0 OF 10 DONE03Recipe notes
- 01Store wrapped in plastic wrap or in an airtight container. Will keep at room temperature for 2 days or refrigerated for up to 5 days. Can be frozen for up to 3 months.
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Best ways to enjoy it
- Slice thickly and serve with softened butter for a classic treat.
- Toast thin slices until slightly crisp, then spread with ricotta or cream cheese and a drizzle of honey.
- Pair with a latte or Earl Grey for brunch; it also works well with fresh fruit and yogurt for a morning spread.
- For dessert, warm a slice for 10–12 seconds in the microwave and top with vanilla ice cream.
Storage and reheating tips
At room temperature: Wrap the cooled loaf tightly in plastic wrap or store in an airtight container for up to 2 days.
Refrigeration: Keeps up to 5 days but may dry the bread slightly; bring to room temperature or gently warm slices before serving.
Freezing: Wrap whole loaf in plastic, then foil, and freeze up to 3 months. Thaw overnight in the fridge or at room temperature for a few hours.
Reheating: Microwave slices for 10–20 seconds or toast until warmed through. If glazed, avoid microwaving too long or the glaze may melt.
Food safety note: Because this uses no raw flour or uncooked eggs in the final product, normal baking precautions apply — ensure the loaf reaches doneness (toothpick test) before removing from oven.
Creative twists
- Add a streusel top: mix 1/3 cup flour, 2 tbsp sugar, 2 tbsp cold butter and a pinch of cinnamon; crumble over batter before baking.
- Swap blueberries for raspberries or mixed berries for a different fruit profile.
- Make it gluten-free: use a 1:1 gluten-free baking flour and add 1/4 teaspoon xanthan gum if the mix doesn’t include it.
- Turn into muffins: bake in a lined muffin tin at 350°F for 18–22 minutes.
- Lower-sugar version: reduce sugar to 3/4 cup and use a light glaze to compensate for sweetness.
For a very different take on blueberry-forward quick breads, you might also like this cottage-cheese-based loaf for a lighter texture: cottage cheese blueberry cloud bread.
Your questions answered
Can I use frozen blueberries?
A: Yes. Fold them in frozen and add a few minutes to the bake time. Don’t thaw first or they’ll bleed into the batter.
How do I prevent the blueberries from sinking?
A: Toss them with a tablespoon of flour before folding into the batter and avoid overmixing. Also, a slightly thicker batter helps support the fruit.
Can I make this dairy-free?
A: Substitute a plant-based butter and use a little extra oil or applesauce (2–3 tbsp) to maintain moisture. The texture may be slightly different but still tasty.
How long does the glaze keep?
A: The glaze sets on the loaf and is best within 24–48 hours. If stored, keep the loaf covered to avoid the glaze picking up fridge smells.
Is this recipe suitable for a loaf pan other than 9×5?
A: A 8.5×4.5 inch pan will also work but may need an extra 5–10 minutes of bake time; a larger pan will produce a shorter loaf and reduce bake time.
Conclusion
For more ideas, check out Lemon Blueberry Bread – Glorious Treats and my Lemon Blueberry Cake. Happy baking — and don’t forget to reserve a slice for yourself.
Breakfast
Breakfast
Breakfast
