If you love bright citrus flavors and juicy berries, this Lemon Blueberry Bread is the perfect treat to bake. Soft, moist, and bursting with fresh blueberries and lemon zest, this easy quick bread works beautifully for breakfast, brunch, dessert, or an afternoon snack with tea or coffee. The sweet lemon glaze on top adds the perfect finishing touch and makes every slice taste bakery-quality.

This recipe is simple enough for beginners yet delicious enough to impress family and friends. Whether you use fresh or frozen blueberries, the result is always tender, flavorful, and wonderfully moist.

Why You’ll Love This Recipe

Soft and moist texture
Fresh lemon flavor in every bite
Packed with juicy blueberries
Easy one-bowl batter
Perfect for breakfast or dessert
Freezes beautifully

Ingredients

For the Bread

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
⅓ cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
½ teaspoon vanilla extract
½ cup milk
1 cup fresh blueberries
1 tablespoon flour (for coating blueberries)

For the Lemon Glaze

1 cup powdered sugar
2–3 tablespoons fresh lemon juice

Instructions

Step 1: Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together:

Flour
Baking powder
Salt

Set aside.

Step 3: Combine the Wet Ingredients

In a large mixing bowl, whisk together the melted butter and sugar until smooth. Add the eggs one at a time, mixing well after each addition.

Stir in:

Lemon juice
Lemon zest
Vanilla extract
Milk

Mix until fully combined.

Step 4: Combine Wet and Dry Mixture

Gradually add the dry ingredients into the wet ingredients. Stir gently until just combined. Do not overmix, or the bread may become dense.

Step 5: Add the Blueberries

Toss the blueberries with 1 tablespoon of flour. This helps keep them from sinking to the bottom of the loaf.

Fold the blueberries gently into the batter.

Step 6: Bake

Pour the batter into the prepared loaf pan and spread evenly.

Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the top begins browning too quickly, loosely cover with foil during the last 15 minutes.

Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack.

Make the Lemon Glaze

In a small bowl, whisk together powdered sugar and lemon juice until smooth.

Drizzle the glaze over the cooled bread. Let it set for a few minutes before slicing.

Tips for the Best Lemon Blueberry Bread

Use Fresh Lemons

Fresh lemon juice and zest provide the brightest flavor. Bottled lemon juice won’t give the same fresh citrus taste.

Don’t Overmix

Mix the batter only until combined. Overmixing develops gluten and can make the bread tough

Coat the Blueberri

Lightly coating blueberries in flour prevents them from sinking and helps distribute them evenly throughout the loaf.

Frozen Blueberries Work Too

If using frozen blueberries, do not thaw them first. Add them directly to the batter to avoid excess moisture and color bleedin

Variatio

Add Streusel Topping

Top the batter with a crumb mixture made of butter, sugar, and flour before baking for a bakery-style

Make It Healthier

Substitute half the flour with whole wheat flour and reduce the sugar slightly for a healthier versn.

Add Nuts

Chopped walnuts or pecans add delicious crunch and flavor.

Turn It Into Muffins

Pour the batter into muffin tins and bake at 350°F for about 20–25 minutes.

Storage Tips

Room Temperature

Store the bread in an airtight container for up to 3 days.

Refrigerator

Keep refrigerated for up to 1 week. Warm slices slightly before serving for the best texture.

Freezer

Wrap slices individually in plastic wrap and freeze for up to 3 months. Thaw at room temperature when ready to enjoy.

Serving Suggestions

This Lemon Blueberry Bread tastes amazing:

With coffee or tea
Warm with butter
As a brunch centerpiece
With whipped cream for dessert
Alongside fresh fruit

The sweet blueberries and tangy lemon make it refreshing and satisfying any time of day.

Frequently Asked Questions

Can I Use Frozen Blueberries?

Yes! Frozen blueberries work perfectly. Just add them frozen to the batter.

Why Did My Bread Sink?

This can happen if the batter is overmixed or the bread is underbaked. Be sure to test with a toothpick before removing from the oven.

Can I Make This Ahead?

Absolutely. The flavor actually improves the next day as the lemon flavor develops more fully.

Lemon Blueberry Bread Recipe