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Lemon Blueberry Bread Recipe with Lemon Glaze

Lemon Blueberry Bread Recipe with Lemon Glaze


Deliciously sweet and tart this lemon blueberry bread has a light lemon glaze. Perfect to serve for brunch or dessert, this easy recipe for delicious lemon blueberry bread makes two lovely loaves.

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Lemon Blueberry Bread Recipe

Is this lemon blueberry bread more appropriate for breakfast or dessert? Why not both?! Who doesn’t love a versatile and easy bread recipe that meets your tastebuds on all levels!

This lemon blueberry bread recipe is a light baked good that makes use of the seasons’ bright flavors. The combination of both fresh blueberries and lemon juice paired together is tangy and sweet – a treat to be sure!

The top of the lemon bread is finished off with a simple glaze. This beautiful lemon blueberry bread is a sure winner and perfectly served with a warm cup of coffee or a glass of milk.

This quick bread recipe makes two loaves. Share one with a friend or freeze a loaf for later. Or do as my family – devour both loaves of lemon blueberry bread within a day! Keep reading for the blueberry lemon bread recipe card.

Baking Quick Bread

Quick breads are one of the easiest recipes you can make. Just a few fast measurements into the bowl and you’re well on the way to a satisfying treat. Use a stand mixer with a large bowl like the KitchenAid with a paddle attachment to ensure you can cream and combine ingredients well.

This lemon blueberry bread recipe is a play off my Poppy Seed Bread with Lemon Glaze. When faced with an empty jar of poppy seeds and a new basket of blueberries, I improvised! This was much to the delight of my family, who love both recipes.

How to Make Lemon Blueberry Bread

When preparing this lemon blueberry bread recipe, heat oven and prep pans in advance. Even when using non-stick pans, prep the bottom of the pan well to avoid sticking. I use canola oil spray.

Bring eggs to room temperature before using for best results. Cream together the ingredients very well before adding the dry ingredients. Whip the butter, white sugar and eggs for up to about 10 minutes. You’ll want these wet ingredients light and fluffy.

Combine flour, baking powder and salt in a separate bowl and add to mixer with creamed ingredients.

Roll your fresh lemons on the cutting board before juicing to maximize the amount of juice. A citrus juice reamer, like this glass version, makes quick work of lemon juicing.

Finish off the mixing with milk and lemon juice to create a thinner batter that will easily spread into prepared non-stick loaf pans. Feel free to add more lemon juice if you prefer more tangy flavor.

Then, carefully add the fresh berries to the batter and stir. I reserve a few of the plump blueberries to add to the top of each loaf, after I’ve added the batter to the pans. The blueberries tend to sink to the bottom of the loaf pan, so this ensures you’ll have blueberries throughout the bread.

Stud the top of your batter with a few extra blueberries!

Baking the Perfect Loaf of Sweet Bread

Once baked, the lemon blueberry loaf will have a crisp outer crust with an airy interior. Watch the top of the loaf during the second half of baking time. Lay a piece of aluminum foil over the top of the loaf pan to prevent overbrowning during the last 15 minutes.

Check the center of the loaf with a toothpick to ensure it’s done. Aim not to overbake as this will dry out the bread.

Sometimes I leave the bread in the pans as I did here. Often, I pop them out to finish cooling on a wire rack. If you don’t want to risk making knife cut marks inside your non-stick loaf pan, I recommend removing from the pans.

I use an off-set spatula to loosen the bread from the edges after 15 minutes of cooling, then carefully turn out onto a cooling rack.

Add a Little Extra Sweetness with Lemon Glaze

The tart lemon glaze is optional, but I highly recommend it! You’ll get that extra hint of lemon with a sweetness that takes the bread into dessert zone.

Making the lemon glaze is simple. Use a small bowl and a spoon to stir 1 tablespoon of lemon juice and 3/4 cup of powdered (confectioners) sugar. Check that there aren’t any tiny seeds in the juice before adding in the sugar.

Stir the glaze well until fully combined and lump-free. If the glaze seems too thin, just add a little bit more sugar until it’s the consistency you prefer.

Use the spoon to drizzle glaze evenly across the top of the cooled loaf of sweet bread. It’s more than okay that the glaze drips down the sides of the loaf. Use paper towels under the cooling rack of each loaf to minimize mess.

Let the icing dry and harden before wrapping the loaves for storage. Wrap in plastic wrap or store in an airtight container. Eat the bread within 3-4 days.

Love More Lemon?

The combination of sweet and tart offers an extra hint of lemon flavor that you’ll love combined with the blueberries! Want more bright lemon flavor? Add more lemon juice to the batter. Just deduct the amount of milk by the extra amount of lemon juice added.

Additionally, you could zest the outside of the lemon peel (avoiding the white pith) and add this to the batter. The extra flavor from the lemon zest will send the flavor over the top!

More Recipes to Try

I’ve already suggested my Poppy Seed Bread with Lemon Glaze, but here are a few more recipes you may want to try!

Lemon Blueberry Bread Recipe

Lemon Blueberry Bread Recipe

Yield: 2 loaves
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Sweet and tangy lemon blueberry bread with a light lemon glaze.


  • 1 cup of butter (2 sticks), softened
  • 2 cups of granulated sugar
  • 3 eggs
  • 2 tsp vanilla extract
  • 3 cups flour
  • 1.5 tsp baking powder
  • 1.5 tsp salt
  • 1 1/4 cups milk
  • 3/4 cup lemon juice, divided.
  • 1 cup blueberries, rinsed and dried.
  • 3/4 cup confectioners sugar


  1. Preheat oven to 350 degrees.
  2. Grease two loaf pans and set aside.
  3. Using a mixer, beat softened butter until well creamed. Add in sugar, beating until fluffy (at least 5 minutes).
  4. Add eggs, beating in between.
  5. Add vanilla extract, beating until mixture is light and fluffy.
  6. Add dry ingredients to the bowl, mixing until just combined.
  7. Reserve 1 Tbsp lemon juice for optional glaze.
  8. Combine milk and remainder of lemon juice together. Slowly add liquid to batter, stopping to scrape sides if needed. Mix only until combined.
  9. Measure blueberries, reserving some for the top. Add blueberries to the batter and gently mix only until combined.
  10. Divide batter evenly between prepared loaf pans. Stud the top of the batter with remaining blueberries.
  11. Bake for 1 hour or until fully baked (check for doneness with toothpick).
  12. Rest on rack until completely cooled before removing loaves from pan and applying glaze.
  13. For optional glaze, combine powdered sugar and 1 Tbsp cup lemon juice in a small bowl. Mix well then drizzle across the top of each loaf.

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