Lemon Blueberry Bread is perfect for the end-of-summer blueberries and bright, citrusy lemons! Make this recipe as a bread or muffins. Either way, it’s delicious toasted or sliced and served with coffee, tea, or a big glass of milk!

Like banana bread, this is great as a snack or even a dessert. Can you imagine Lemon blueberry bread slices as French toast? Add a little dollop of whipped cream on top for the most decadent of dessert breakfast.

Lemon blueberry bread cut into slices.

To Make Blueberry Bread

This recipe is so incredibly easy, made with the best of what summer has to offer, berries and citrus!

  • Prep: Combine wet ingredients (per recipe below). Stir the dry ingredients together with the lemon zest.
  • Mix: Add the wet to the dry and gently mix. Overmixing will cause a chewy loaf so mix just until combined for a tender crumb.

Baking with Blueberries

I use fresh blueberries in this recipe but you can use frozen blueberries in baking too!

  • FLOUR: Tossing blueberries with flour keeps them from sinking to the bottom of the batter.
  • FROZEN BERRIES: If using frozen berries, there is no need to defrost first but your loaf may need 10 minutes or so extra.
  • COLOR: Frozen blueberries may change the color of your batter but will still taste amazing.
  • FRUIT: Short on blueberries? Sub in other favorite fruits for a great bread

Two images showing the floured blueberries being mixed into the batter and then poured into the cake pan.

Toppings for Lemon Blueberry Loaf


I create a simple glaze for this recipe with lemon juice and sugar. This glaze is poured over the warm bread, almost like a poke cake for a burst of lemon flavor.

Use a chopstick or skewer to poke the holes.

Tip: Put a lemon in the microwave about 30 seconds to warm enough to extract as much juice as possible from them!


If you’d prefer a crumble topping for this bread, combine the following and sprinkle overtop the bread. Gently press into the batter before baking.

  • 3 tablespoons flour
  • 3 tablespoons sugar
  • 1 ½ tablespoons butter
  • ½ teaspoon lemon zest
  • pinch of cinnamon

How to Tell Quick Bread is Ready

Bake for 50 to 60 minutes or until a wooden pick or skewer inserted into the center comes out clean. A smooth, golden color on the top is also a good sign that the bread is ready, too!

Overview of a baked lemon blueberry loaf in a loaf pan.

Storing Blueberry Bread

Easy peasy! Keep it tightly wrapped or covered and your lemon blueberry bread will last at least a week (if it’s not gobbled up first)!

Can Freeze It? Absolutely! Lemon blueberry bread freezes great because it is denser than a cake or pastry. Just make sure it is totally cooled, slice it and wrap it tightly, label it, and pop it in the freezer in a single layer. Once it is totally frozen, feel free to stack the slices!

This is the best summertime recipe ever! Totally versatile and flavorful at the same time!

More Fun Bread Recipes

overhead shot of fresh baked Lemon Blueberry Loaf in a tin
4.98 from 125 votes↑ Click stars to rate now!
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Lemon Blueberry Bread

A moist and delicious lemon loaf loaded with blueberries.
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 8
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  • ½ cup butter
  • ¾ cup sugar
  • 2 eggs
  • ½ cup light cream or milk
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 lemon juiced & zested
  • 1 ¼ cup blueberries divided
  • 1 tablespoon all-purpose flour
  • ¼ cup powdered sugar


  • Preheat oven to 350°F. Grease & flour a 9x5 pan.
  • Zest & juice the lemon. Set each aside.
  • Cream butter & sugar, add in eggs and milk. Stir in 1 tablespoon lemon juice.
  • In a bowl, combine flour, baking powder, salt, and lemon zest.
  • Add to butter mixture and stir just until combined, do not over mix.
  • In a bowl, toss blueberries with flour. Remove any excess flour and fold 1 cup of blueberries into the batter. Pour into prepared pan. Top with remaining blueberries.
  • Bake 50-60 minutes or until a toothpick comes out clean. Remove from pan and place on a cooling rack.
  • Stir together powdered sugar and remaining lemon juice until smooth. Poke holes all over the loaf (I used a chopstick) and pour glaze over the loaf. Cool completely.
4.98 from 125 votes

Nutrition Information

Calories: 333 | Carbohydrates: 46g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 80mg | Sodium: 267mg | Potassium: 134mg | Fiber: 2g | Sugar: 25g | Vitamin A: 502IU | Vitamin C: 9mg | Calcium: 45mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert
Cuisine American


Lemon blueberry loaf cut into slices.
Lemon blueberry loaf cut into slices.
Top image - lemon blueberry bread cut into slices. Bottom image - lemon blueberry bread baked in a loaf pan.



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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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4.98 from 125 votes (100 ratings without comment)

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Recipe Rating


  1. I thought the bread was pretty bland. For me, I prefer a sweeter bread, and the glaze needed more powdered sugar, but that’s just me. I will probably add some real lemon extract as well. I made this bread because this site has some great recipes! The next time I make this bread, I will adjust it to my tastes.

  2. I’m a novice baker. I’ve enjoyed all the recipes I’ve tried from this site and I plan on making many more.
    I made this loaf today. My bread tastes good but doesn’t have much lemon flavor throughout the loaf.
    I had already juiced and zested several lemons a couple of days ago. The recipe doesn’t give measurements for zest or the juice to mix with the powdered sugar. I think I must have underestimated how much zest comes from one lemon. I’m thinking that’s why the only lemon I’m tasting is from the drizzle.
    My suggestion is to add a note with rough measurements for the zest and remaining juice amounts. I think it might be helpful to other beginning bakers like me. Thanks!5 stars

    1. Hi Beth, one lemon makes about 1 tablespoon of zest. And you should have 1-2 tablespoons of leftover lemon juice for the glaze. You can always add more if you want a stronger lemon flavor in your bread. I hope that helps!

    1. Frozen will be fine if that is what you have on hand Tammy! I hope you enjoy the bread!

  3. Gorgeous! Used big organic berries and added extra on top. Took a good 75 min. in the oven. Delicious. Thank you, Holly!5 stars

  4. Made this one and it tasted good. Easy to make.. there is a balance of sweetness and tanginess from the cake. Since I have no lemon, i used calamansi (local version of lime). It turned out great.5 stars

  5. I really want to make this for my niece’s birthday, but only have Self-Rising Flour. Do I need to leave out all of the Baking Powder and Salt??
    I am interested in making this as cupcakes, How long do they need to bake?? What temperature if different ?? How many cupcakes should they make?? Do I fill them 3/4 full?? Should I spray the cupcake liners with cooking spray. Mine is Canola cooking spray.
    I’m sure my niece will love these, especially beings they are not overly sweet.
    Thanks!!! Will let you know how they turn out.

    1. I haven’t tried this with self-rising flour (or as cupcakes) so I can’t say for sure. As this is bread, it’s a bit denser than cupcakes (so it holds up well when sliced). If you do try it, I’d suggest filling the liners about 2/3 full and cook just until a toothpick comes out clean. Let us know how it goes!

  6. Wow! Delicious! Used half of the blueberries since daughter isn’t a huge fan but still turned out great. Lemon flavor is perfect. Thanks so much! (Live at high altitude and didn’t need to alter recipe at all. Did let batter rest prior to baking)5 stars

    1. Either option will work for this recipe just make sure it is tightly covered and it will last for at least a week!