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.
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
Toppings for Lemon Blueberry Loaf
Glaze
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!
Crumble
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!
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
- Easy Banana Bread – quick & easy classic!
- Monkey Bread – sweet & sticky treat
- Pumpkin Zucchini Bread – loaded with fall flavors!
- Easy Rolo Pull-Apart Bread – just 2 ingredients
- Chocolate Banana Bread – triple chocolate infusion!
- Warm Apple Bread – delicious apple pie bread
- Strawberry Bread – with a delicious glaze
Ingredients
- ½ cup butter
- ¾ cup granulated 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
Instructions
- 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.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert
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I made this over the weekend and it was absolutely delicious!!
I have this in oven now. First time making it. Just wondering if you have ever made this with buttermilk. Tks
I have not made this recipe with buttermilk Veronica, but other readers have with success!
Mine fell apart when I took it out of the pan. Do we let it sit for a few minutes first? It’s delicious, just destroyed. Thanks
Hi Cheryl, in Step 8 we do recommend you let it cool completely once topped with the powdered sugar glaze.
This is by far the best blueberry recipe I’ve come across! I tried making it today and it yielded 2 small loafs that were fluffy and just the right consistency, not dry or heavy. The lemon glaze was an excellent compliment to this loaf too.
My family are picky eaters but they devoured it all today.
Thank you for sharing!
Hi, Holly! I can’t wait to make this bread! Quick question: is the butter softened or melted? Thank you!!!
The butter is softened. Enjoy!
Would I be able to substitute almond milk for milk? My daughter has a milk allergy and I think she would really like this recipe.
We haven’t tried it with almond milk but I think it would work Brittany. Let us know how it turns out!
This blueberry bread was a big hit with everybody. I increased to lemon juice this time by 1/2 TB and I still think it needs more to achieve a lemony taste. Next time will at least double or triple the lemon juice.
I had to tweak this recipe a little because I needed to use Gluten free flour. I have found that increasing the egg by 1/2 or doubling it works well in most gluten free baking. It makes the baked good rise better and adds moisture.
Thank you for the GF baking tips!!
I added more lemon zest and juice than the recipe called for, because I love the lemon flavour! Followed the recipe otherwise. I didn’t find that tossing the blueberries in flour did anything… tasted great and I will make it again.
Could you sub brown sugar for the white sugar?
Hi Stevie, we have only made this recipe as listed. If you attempt it let us know how it turns out.
Can’t wait to try the recipes
Enjoy Ann!
Really moist and yummy bread. Love the blueberries on top and the lemon glaze. I think I would stir all blueberries into batter if doing a crumble topping. Could I use an 8×4 pan to get a taller loaf? My loaf is only 2 inches tall. I did use buttermilk instead of milk.
So glad you enjoyed it Jann! Yes, this works in an 8×4 pan. You may need to adjust the cooking time slightly.
Holly, can I use frozen blueberries?
Frozen will be fine if that is what you have on hand Terry! I hope you enjoy the bread!
Love all of the recipes love too cook and bake have been doing this ever sence i was a little girl.
Thanks Jamie!
Excellent recipe! Easy to make and tastes delicious.
I am so glad you enjoyed this recipe Debbie!
Hello Holly,
I have been picking many bushels of fresh blueberries once or twice a week at a
fabulous orchard near my home in Odessa, FL. They have at least six or seven
different varieties of blueberries available for U-Pick. My favorite is the “Emerald”
blueberry. I am just getting into baking and cooking with them, other than enjoying them on my morning cereal and as snacks.
I am a baker and have been for many years. I am also an avid walnut eater and
bake with them often. When I prepare your Blueberry Buckle in a while I am going
to add a few walnuts to the recipe. Hopefully, it will work out. I am not worried
about trying different things once in a while.
Thank you for the Blueberry Buckle and Lemon Blueberry Loaf recipes.
Picking fresh blueberries sounds so nice right now Marilyn! I hope you will let me know how adding walnuts to the blueberry buckle turned out. That sounds like the yummiest idea I have heard all week!
finally a recipe I can use frozen blueberries in !!!! I will be making this tomorrow ….yum
Enjoy Cynthia!
I have everything to make this TOMORROW (yay!) BUT a real Lemon!! … would lemon extract work? If so what would be the measurement? Thanks so much!!
I have only made this as written, however I do think the lemon extract should work just fine. I would suggest about 1 teaspoon. Please let me know how it works out for you!
This looks so delicious. I am wondering if it is possible to make it with a sugar substitute like Splenda and omit the glaze?? I’m diabetic and would love to be able to eat it and not have to sit back and watch my family enjoy. Thanks
I have only tried it as written although I do think a sugar substitute intended for baking would likely work fine in this recipe. You can definitelt skip the glaze on this. I would love to hear how it works out for you! Enjoy!!
Amanda, I bake a lot with Splenda Sugar Blend 1/2 sugar n 1/2 sweetener, it works fine in breads, cakes, cookies n such. Tastes great. Both myself n hubby are diabetics, we eat a smaller/thinner slice of baked goods with our doctors permission and haven’t had any problems. I am going to use this recipe this Sunday for brunch.
Great breakfast food! MMM!
Looking forward to making this! Have you ever used fresh blueberries?
I haven’t but I’m sure that would work just fine too!
Made this yesterday and loved it
So glad you enjoyed it! It’s a favorite around here too!
Hi there!
When freezing, did you do the poke method with the glaze or should I freeze without the glaze? Very excited to try this recipe!
Thanks!
Hi Belinda, I would freeze without the glaze, and then when thawed you can make the glaze fresh :) Hope that helps!