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    Home » Recipes » Breads » Quick Breads

    Lemon Blueberry Bread

    Published by Melissa on February 13, 2023 | Updated February 24, 2023 | 9 Comments

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    Lemon Blueberry Bread is almost too good to be true. It is light, fluffy and bursting with flavor from fresh lemons and berries.  via @barbarabakesLemon Blueberry Bread is almost too good to be true. It is light, fluffy and bursting with flavor from fresh lemons and berries.  via @barbarabakesLemon Blueberry Bread is almost too good to be true. It is light, fluffy and bursting with flavor from fresh lemons and berries.  via @barbarabakesLemon Blueberry Bread is almost too good to be true. It is light, fluffy and bursting with flavor from fresh lemons and berries.  via @barbarabakes

    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.

    sliced piece of lemon blueberry bread

    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!

    glazed blueberry bread on cooling rack

    Ingredients

    • Butter
    • Sugar
    • Eggs
    • Milk
    • Flour
    • Lemon juice
    • Blueberries
    • Powdered Sugar

    Recipe Instructions

    1. Preheat oven to 350 degrees Fahrenheit and prepare baking dish.
    2. Cream together the butter and sugar.
    3. Add in eggs and milk and continue to beat on medium speed.
    4. Stir in the lemon juice.
    5. In a separate bowl, combine the flour, baking powder, salt and lemon zest.
    6. Add the flour mixture to the butter mixture and stir until combined.
    7. 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.
    8. Pour the batter into a greased 9×5 bread loaf pan. Sprinkle the remaining ¼ cup of blueberries on top of the batter.
    9. Bake for 50-60 minutes. Cool completely.
    10. 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.
    two sliced of lemon blueberry bread on white plate

    Frequently Asked Questions

    Should I use fresh lemons for this bread?

    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. 

    How do I know when the bread is completely cooked?

    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. 

    ingredients for lemon blueberry bread

    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.

    sliced piece of lemon blueberry bread
    Print Recipe Pin Recipe Rate this Recipe
    4.15 from 27 votes

    Lemon Blueberry Bread

    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.
    Prep Time20 minutes mins
    Cook Time1 hour hr
    Course: Breads, Breakfast, Dessert, Quick Breads
    Cuisine: American
    Keyword: lemon blueberry bread, quick bread
    Servings: 9
    Calories: 326kcal
    Author: Melissa Griffiths
    Prevent your screen from going to sleep

    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

    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
    pin for lemon blueberry bread with text

    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.

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    about us

    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. Norma

      August 17, 2023 at 6:40 pm

      Can I freeze this bread?

      Reply
      • Melissa Griffiths

        August 29, 2023 at 12:17 pm

        Yes, it’ll freeze great!

        Reply
    2. Carmen Brown

      August 14, 2023 at 9:15 pm

      5 stars
      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?

      Reply
      • Melissa Griffiths

        August 15, 2023 at 12:07 pm

        It’ll freeze great! So glad you liked it!

        Reply
    3. Maggie

      July 29, 2023 at 5:41 pm

      2 stars
      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.

      Reply
    4. Krisann kelley

      April 25, 2023 at 1:27 am

      Do you toss all the blueberries in flour?

      Reply
    5. Joanna S.

      March 21, 2023 at 3:41 pm

      4 stars
      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.

      Reply
    6. Debi

      February 24, 2023 at 7:41 am

      3 stars
      Followed the recipe exactly. Flavor good but mine was very dry. Disappointed in this recipe. I baked it for 50 minutes.

      Reply
      • Melissa Griffiths

        February 24, 2023 at 1:47 pm

        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.

        Reply

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