Glazed Lemon Blueberry Loaf Recipe: A Bright & Buttery Quick Bread

This Lemon Blueberry Loaf recipe is almost too good to be true. It is light and fluffy, and each slice delivers bursts of fresh blueberries and bright lemon flavor, all crowned with a perfectly sweet-tart citrus glaze.

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This cloud-soft lemon blueberry bread transforms basic pantry ingredients into something magical — a beautiful loaf of lemony blueberry goodness.

It’s quick and easy to make, but it turns into this glorious loaf of bread that’s bursting with lemon and blueberry flavors. The simple lemon glaze on the top makes this bread feel like a real treat.

Serve it for breakfast, brunch, an after school snack, or for dessert. It even makes a lovely addition to a bridal shower or even book club. There’s never a bad time to eat this blueberry bread!

Why You’ll Love This Lemon Blueberry Loaf Recipe

• Quick & Easy: This recipe takes only 20 minutes of hands-on work and then bakes in less than an hour.
• Basic Ingredients: It’s likely you already have most, if not all, of the ingredients for this yummy bread already in your pantry. Use frozen blueberries instead of fresh, and this could be a true pantry recipe!
• Sweet & Tart: The lemon-blueberry combination is the perfect balance of sweet and tart flavors and provides a moist, tender crumb that doesn’t dry out.
• Versatile Serving Options: An easy but impressive recipe that works well for any breakfast, brunch, dessert, or snack. It’s make-ahead friendly and stays fresh for days.

🫐 My kids absolutely love it when I surprise them with yummy blueberry breakfast foods. It really makes any day a special day!

Recipe Ingredients

• Butter
• Sugar — regular granulated and powdered
• Eggs
• Milk — I prefer whole milk to help give the bread a light texture.
• All-purpose Flour
• Baking Powder
• Salt
• Fresh Lemon
• Fresh Blueberries

See the recipe card below for full information on ingredients and quantities.

Popular Substitutions & Variations

Ingredient Swaps:

• Frozen berries: Add 5-10 minutes baking time, don’t thaw before using
• Milk: Almond, oat, or coconut milk work well
• All-purpose flour: 1:1 gluten-free flour blend (add ¼ tsp xanthan gum if blend doesn’t include it)
• Sugar: Reduce to ½ cup or use coconut sugar

Flavor Variations:

• Mix in ½ cup chopped almonds or walnuts
• Replace blueberries with raspberries or blackberries

Glaze Options:

• Skip the glaze and dust with powdered sugar
• Add poppy seeds to original glaze
• Replace lemon juice with orange juice in glaze *I would replace the lemon juice with orange juice if changing the glaze flavor!

How to Make A Lemon Blueberry Loaf

1. Prepare the Batter: Preheat the oven and cream together the butter and sugar. Add in eggs and milk and mix. Stir in the lemon juice. In a separate bowl, combine the flour, baking powder, salt and lemon zest. Add the flour mixture to the butter mixture and stir until combined.
2. Add the Berries: In a small bowl, toss the blueberries with the tablespoon of flour. Reserve ¼ cup of the blueberries and set aside. Fold the remaining one cup of blueberries into the batter. Pour the batter into a greased 9×5 bread loaf pan. Sprinkle the remaining ¼ cup of blueberries on top of the batter.
3. Bake: Bake for 50-60 minutes. Cool completely.
4. Top With Glaze: In a small bowl, mix the powder sugar with the remainder of the lemon juice and beat with a fork until smooth. Pour the glaze over the loaf and allow to set for 10-15 minutes.

Recipe FAQs

Expert Tips

• Frozen Berry Tip: Frozen berries may release more moisture during baking, so lining the bottom of the loaf pan with parchment paper will prevent sticking and make it easy to remove the baked loaf.
• Fresh is Best: Use fresh lemon juice for the best flavor. While I don’t recommend pre-packaged lemon juice, fresh lemon juice that has been frozen and thawed does work well. So if you have lots of lemons needing used up, juice them and freeze the juice to make this recipe anytime!
• Fresh Berry Substitute: Frozen blueberries can be substituted for fresh, but you will need to add 5-10 minutes of baking time.
• Crowd Pleaser: Perfect for bridal showers, Mother’s Day brunch, or any occasion worth celebrating. The bright flavors and gorgeous presentation make this bread a guaranteed crowd-pleaser.

Favorite Lemon-Blueberry Recipes

We really like the flavor combination of lemons and blueberries, so I have a lot of recipes with this flavor combo! Here are some of my family’s favorites:

• Blueberry Lemon Layer Cake
• Lemon Blueberry Scones
• Lemon Blueberry Coffee Cake (very popular!)
• Lemon Bar Cookie Cups

More Easy Quick Bread Recipes to Consider

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4.20 from 31 votes

Lemon Blueberry Loaf Recipe

This Lemon Blueberry Loaf recipe is almost too good to be true. It is light and fluffy, and each slice delivers bursts of fresh blueberries and bright lemon flavor, all crowned with a perfectly sweet-tart citrus glaze.

Prep Time20 minutes mins

Cook Time1 hour hr

Servings: 9

Calories: 326kcal

Author: Melissa Griffiths

Cook ModePrevent your screen from going to sleep

Ingredients 

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• ½ cup salted butter
• ¾ cup granulated sugar
• 2 eggs large
• ½ cup milk
• 1 ½ cups flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 lemon juiced and zested, divided (¼ cup lemon juice)
• 1 ¼ cups fresh blueberries divided
• 1 tablespoon of flour
• ¼ cup powdered sugar

Instructions

• Preheat oven to 350 degrees Fahrenheit. Either spray a 9×5 inch bread pan with cooking spray or line the pan with parchment paper.
• In a large-sized bowl, cream together the butter and sugar.
• Add in eggs and milk and continue to beat on medium speed.
• Stir in 1 tablespoon of the lemon juice.
• In a separate bowl, combine the flour, baking powder, salt and lemon zest.
• Add the flour mixture to the butter mixture and stir until combined but do not over mix.
• In a small bowl, toss the blueberries with the tablespoon of flour. Reserve ¼ cup of the blueberries and set aside. Fold the remaining one cup of blueberries into the batter.
• Pour the batter into a greased or lined 9×5 bread loaf pan. Sprinkle the remaining ¼ cup of blueberries on top of the batter.
• Bake for 50-60 minutes or until a toothpick comes out clean. Cool completely.
• In a small bowl, mix the powder sugar with the remainder of the lemon juice and beat with a fork until smooth. Pour the glaze over the loaf and allow to set for 10-15 minutes.

Notes

• You can use frozen blueberries for this recipe. Increase the cooking time by 5-10 minutes.
• If you want a little extra lemon flavor add ½ teaspoon lemon extract to the batter when you stir in the lemon juice.
• This bread can be made ahead of time and even frozen. Store unglazed bread at room temperature for up to 2 days or wrap tightly and freeze for up to 3 months.
• Swap out the blueberries for raspberries or blackberries and add nuts for a different flavor and texture!

Nutrition

Calories: 326kcal | Carbohydrates: 44g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 65mg | Sodium: 567mg | Potassium: 119mg | Fiber: 2g | Sugar: 24g | Vitamin A: 404IU | Vitamin C: 8mg | Calcium: 113mg | Iron: 2mg