Lemon Blueberry Bread is almost too good to be true. It is light, fluffy and bursting with flavor from fresh lemons and berries.
This quick bread is incredibly gorgeous. It would be beautiful for a bridal shower or family brunch. There is something so delicious about combining blueberry and lemon.
Lemon Blueberry Bread
This is one of my favorite quick bread recipes!
It’s quick and easy to make (about as hard as mixing up muffins) but it turns into this glorious loaf of bread that bursting with lemon and blueberry flavor. 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. There’s never a bad time to eat this blueberry bread!
Ingredients
- Butter
- Sugar
- Eggs
- Milk
- Flour
- Lemon juice
- Blueberries
- Powdered Sugar
Recipe Instructions
- Preheat oven to 350 degrees Fahrenheit and prepare baking dish.
- Cream together the butter and sugar.
- Add in eggs and milk and continue to beat on medium speed.
- 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.
- 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.
- Bake for 50-60 minutes. 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.
Frequently Asked Questions
If you can always use fresh instead of the store-bought lemon extract. Using fresh lemon juice or zest will increase the flavor and give it more depth.
I use the tried and true method of inserting a toothpick in the center of the cake. If the toothpick comes out clean, that means that the cake is completely cooked through.
More Lemon Blueberry Recipes
- Blueberry Lemon Layer Cake
- Lemon Blueberry Scones
- Lemon Blueberry Coffee Cake (very popular!)
- Lemon Bar Cookie Cups
If you’ve tried this Lemon Blueberry Bread or any other recipe on Barbara Bakes, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories.
Lemon Blueberry Bread
Ingredients
- 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 blueberry for this recipe, you made need to 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.
Nutrition
Lemon Blueberry Bread is such a treat! It is light, fluffy and so flavorful. Plus, it looks beautiful. Really can’t go wrong with this gem.
Norma
Can I freeze this bread?
Melissa Griffiths
Yes, it’ll freeze great!
Carmen Brown
I made this to take when I went to visit some classmates and everyone thought it was delicious. It turned out just like the picture and was very moist! Made two more recipes tonight to take to people as gifts!! I used larger lemons this time to add a little more flavor in the batter and more powdered sugar got the icing. Does it freeze well?
Melissa Griffiths
It’ll freeze great! So glad you liked it!
Maggie
It’s moist, so that’s good. It cut beautifully, again good. But really needs more sugar. Just did not taste very good, people didn’t finish their servings.
Krisann kelley
Do you toss all the blueberries in flour?
Joanna S.
I made this cake today. I feel it needs a bit more than 1 TSP of lemon in the batter as I can’t really taste much at all. The glaze saves it for sure. I did add way more powdered sugar to the glaze to make it a bit thicker. Not an icing but not as liquid as it was with just a 1/4 C. and remaining lemon juice. Not sure I will make again. I did take a photo but don’t have Instagram so can’t send. Will post on my Facebook.
Debi
Followed the recipe exactly. Flavor good but mine was very dry. Disappointed in this recipe. I baked it for 50 minutes.
Melissa Griffiths
That’s so weird, it’s such a moist bread, almost a cake! Was your lemon light on juice? I’ll change that to a measurement.