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Home » Blog » Course » Bread » Blueberry Lemon Bread with Lemon Glaze

Blueberry Lemon Bread with Lemon Glaze

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Published: Mar 18, 2022 · Modified: Aug 20, 2022 by Andrea + Stef ·

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The perfect combination of tart and sweet, this rich, moist dessert bread is love at first bite.
Jump to Recipe
blueberry lemon bread
sliced blueberry lemon bread.
sliced blueberry lemon bread.
blueberry lemon bread

This mouth-watering blueberry lemon bread is love at first bite. Bursting with tender, sweet blueberries and glazed with lemon icing, this oven-baked quick bread is the perfect combination of tart and sweet. Plus, it’s so moist and rich that it only takes one bite to know this blueberry lemon bread with buttermilk is the real deal.

Table of Contents

  • BLUEBERRY LEMON BREAD INGREDIENTS
  • INSTRUCTIONS
  • STORAGE TIPS
  • MORE LEMON BREAD VARIATIONS
  • FREQUENTLY ASKED QUESTIONS
  • Blueberry Lemon Bread with Lemon Glaze

You won’t have a hard time finding an excuse to make this delicious quick bread recipe. It makes the perfect breakfast bread, tea bread, dessert bread, brunch bread, potluck bread or anytime bread. You can give it as a gift or you can even serve on game day. Since we’re on talking dessert breads, you’ve also check out Stef’s brown sugar banana bread.

blueberry lemon bread loaf with lemon glaze.
Sliced blueberry lemon bread loaf with lemon glaze.
blueberry lemon bread loaf with lemon glaze.

Left-over lemons? Don’t waste ’em! Andrea’s salted preserved lemons will become your next pantry staple.

❤️ WHY YOU’LL LOVE BLUEBERRY LEMON BREAD

✔️ This quick bread is a great way to use fresh lemons and blueberries.

✔️ This recipe uses buttermilk and butter and is exceptionally moist. No dry recipe here!

✔️ Eat it for breakfast or dessert!

A slice of lemon blueberry bread on a cutting board next to a sliced lemon and some blueberries.

BLUEBERRY LEMON BREAD INGREDIENTS

You may have all of these blueberry lemon bread ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts.

  • All-purpose flour: You can substitute cake flour in a pinch. To substitute, add an additional 2 tablespoon for each cup of all-purpose flour. So, if the recipe calls for 1 cup of all-purpose flour, use 1 cup and 2 tablespoon of cake flour.
  • Baking powder
  • Salt
  • Buttermilk: Buttermilk tenderizes the gluten in the bread and gives it a tender, moist texture.
  • Butter: Only use unsalted butter.
  • Granulated sugar
  • Eggs: Use large eggs.
  • Lemon juice: For best flavor use fresh lemon juice.
  • Lemon zest: For best results use fresh and bright yellow lemons. Make sure you only use the yellow part of the lemon peel and not the pith, which is the white bitter part of the rind as it might ruin the flavor of your bread.
  • Vanilla extract
  • Blueberries: For best results, use fresh blueberries but frozen blueberries will do in a pinch, but thaw first.
  • Powdered sugar
Ingredients for blueberry lemon bread, including eggs, lemon, sugar, buttermilk, powdered sugar, lemon zest, salt, vanilla extract, butter, blueberries, baking powder and flour.

INSTRUCTIONS

If you’d like to print this recipe, scroll down to the recipe card where you can print the recipe or have it scaled to double or triple. You’ll also find nutrition information.

PREHEAT OVEN: Preheat oven to 350°F.

PREPARE BREAD PAN: Prepare 9×4 bread pan by spraying with non-stick cooking spray or lining with parchment paper.

Mixing dry ingredients in a bowl.
Mixing wet ingredients in a bowl.

MIX DRY INGREDIENTS: In a bowl, mix flour, baking powder and salt.

🔴 TIP: Level the teaspoon off when adding your baking powder. Do not add extra baking powder. 

COMBINE BUTTER AND SUGAR: In a medium mixing bowl, beat together butter and sugar.

Hand mixer mixing sugar and butter together.
Eggs added to sugar/butter mixture.

MIX IN EGGS: Beat eggs into the butter and sugar mixture.

Vanilla added to wet mixture.
Mixture fully mixed in bowl.

ADD OTHER WET INGREDIENTS: To the butter, sugar and egg mixture, beat in buttermilk, lemon juice, lemon zest, and vanilla extract.

Add dry ingredients to wet ingredients.
Blueberries mixed with flour.

COAT BLUEBERRIES: In another bowl, toss blueberries with flour.

COMBINE WET AND DRY INGREDIENTS: Add wet ingredients to dry ingredients and carefully fold together until nearly combined.

blueberries added to batter.
blueberries mixed in batter.

ADD BLUEBERRIES: Add blueberries and stir until just combined. Do not overmix.

Batter poured into bread pan lined with parchment paper.
Baked blueberry lemon bread in bread pan.

BAKE: Pour batter into pan and bake for 45-55 minutes, or until a toothpick is pushed into the middle of the bread and comes out with bread crumbs, not wet batter.

COOL: Remove from oven, let cool for 10 minutes then remove bread from loaf pan and cool on a cooling rack.

glaze poured over bread.
Blueberry lemon bread covered in lemon icing.

MIX GLAZE: Mix powdered sugar and lemon juice.

GLAZE THE BREAD: When bread is completely cool, pour lemon glaze over the top. Let set then slice and and serve.

Close up view of blueberry lemon loaf slices.

⚠️ TIPS FOR THE BEST QUICK BREAD

✔️ Fluff the flour with a fork or spoon before scooping into a measuring cup. Level the cup off with a flat knife. Repeat this with baking powder.

✔️ Be careful not to overmix the lemon loaf batter when combining the wet and dry ingredients. Overmixing may cause the bread to become dense, form air pockets inside or bake unevenly. 

✔️ Test for doneness near the center of the bread for best results. A toothpick inserted into the bread that comes out gooey is not quite done. If your bread top is beginning to brown too much, loosely tent with foil.

✔️ For a nice white glaze drizzle, wait till your bread has cooled completely before adding it, otherwise the glaze will absorb into the bread. For less of a lemon flavor, mix 2 tablespoons of water into the glaze instead of lemon juice.

STORAGE TIPS

Store this quick bread properly so it lasts longer. Consider doubling the recipe and making two loaves then freezing one for later.

Counter: Lemon bread can be stored in an airtight container or zip top bag for 2-3 days.

Freeze: Lemon loaf can be frozen in a Ziploc freezer bag or an airtight plastic container for up to 3 months.

Defrosting: Let the lemon quick bread sit at room temperature for a couple of hours or overnight.

MORE LEMON BREAD VARIATIONS

We love a good lemon quick bread. Try our other variations as well!

  • cream cheese filled blueberry lemon bread with lemon glaze.
    Cream Cheese Filled Blueberry Lemon Bread
  • Sliced lemon bread with lemon glaze.
    Lemon Bread with Lemon Glaze
  • raspberry lemon bread.
    Raspberry Lemon Bread
  • Glazed limoncello cake loaf.
    Limoncello Cake Loaf with Limoncello Glaze
sliced blueberry lemon bread.
sliced blueberry lemon bread.
sliced blueberry lemon bread.

FREQUENTLY ASKED QUESTIONS

How long is lemon loaf good for?

Lemon cake bread is best stored at room temperature, wrapped in plastic wrap, and eaten within 2-3 days. It will stay moist and fresh for days. To store longer than 3 days, wrap the bread in plastic wrap and store in the refrigerator.

Does blueberry lemon bread freeze well?

Yes, stored in a ziploc bag or airtight container you can freeze blueberry lemon bread for up to 3 months.

How do I zest a lemon without a lemon zester?

It’s not a problem if you don’t own a lemon zester. You can also use the fine side of a box grater to rub off the lemon zest. Another way to zest a lemon is using a vegetable peeler. First, peel off very thin slices of lemon peel (avoid the white part) and then chop the lemon peel finely on a cutting board with a knife.

5 from 24 votes

Blueberry Lemon Bread with Lemon Glaze

Author Andrea + Stef

Course Dessert
Cuisine American
Prep Time 10 minutes minutes
Cook Time 55 minutes minutes
Print
Pin
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8 servings
The perfect combination of tart and sweet, this rich, moist dessert bread is love at first bite.
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Equipment

  • 1 9×4 inch bread pan
  • 3 mixing bowls
  • 1 lemon zester or grater
  • 1 whisk or hand mixer
  • 1 spatula
  • 1 cooking rack
  • parchment paper optional

Ingredients
  

  • 2 cup all-purpose flour
  • 1.5 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup buttermilk
  • ½ cup unsalted butter
  • 1 cup granulated sugar
  • 2 eggs large
  • 3 tablespoon lemon juice fresh squeezed
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup blueberries fresh
  • 1 tablespoon flour
  • 1 cup powdered sugar
  • 2 tablespoons lemon juice fresh squeezed

Instructions

  • Preheat oven to 350°F.
  • Prepare 9×4 bread pan by spraying with non-stick cooking spray or lining with parchment paper.
  • In a bowl, mix flour, baking powder and salt.
    Mixing dry ingredients in a bowl.
  • In a medium mixing bowl, beat together butter and sugar.
    Mixing wet ingredients in a bowl.
  • Beat eggs into the butter and sugar mixture.
    Eggs added to sugar/butter mixture.
  • Then buttermilk, lemon juice, lemon zest, and vanilla extract to wet ingredients.
    Vanilla added to wet mixture.
  • In another bowl, toss blueberries with flour.
    Blueberries mixed with flour.
  • Add wet ingredients to dry ingredients and carefully fold together until nearly combined.
    Add dry ingredients to wet ingredients.
  • Add blueberries and stir until just combined. Do not overmix.
    blueberries mixed in batter.
  • Pour batter into pan.
    Batter poured into bread pan lined with parchment paper.
  • Bake for 45-55 minutes, or until a toothpick is pushed into the middle of the bread and comes out with bread crumbs, not wet batter.
    Baked blueberry lemon bread in bread pan.
  • Remove from oven, let cool for 10 minutes then remove bread from loaf pan and cool on a cooling rack.
  • Mix powdered sugar and lemon juice.
  • When bread is completely cool, pour lemon glaze over the top. Let set then slice and and serve.
    glaze poured over bread.

Notes

  • Double the recipe and use two loaf pans, then freeze one loaf for later.
  • Make sure your teaspoon is leveled off when adding your baking powder. Do not add extra baking powder.
  • Be careful not to overmix the lemon loaf batter when combining the wet and dry ingredients as it may cause the bread to become dense, form air pockets inside or bake unevenly.
  • It is best to test for doneness by inserting a toothpick near the center of the bread. Toothpicks that come out gooey indicate the bread is not quite done yet. 
  • If your bread is getting overly brown on top at the 45 minute mark, loosely tent with foil until it is completely cooked.
  • Wait until bread is completely cool to add glaze, or the glaze will absorb into the bread.
  • For a less lemony taste, use water in the glaze instead of lemon juice. 
     
     

Nutrition

Serving: 1slice | Calories: 418kcal | Carbohydrates: 69g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 267mg | Potassium: 110mg | Fiber: 1g | Sugar: 43g | Vitamin A: 462IU | Vitamin C: 6mg | Calcium: 88mg | Iron: 2mg

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    Comments & Reviews

  1. Tayler Ross says

    May 20, 2022

    May 20, 2022 at 6:05 pm

    Blueberry and lemon is one of my favorite combos! I made this bread last night and it turned out perfectly. Thanks for sharing!

    Reply
  2. Michelle says

    May 20, 2022

    May 20, 2022 at 6:08 pm

    Tried this on the weekend and it was such a hit! Great flavour from the blueberries and lemon! Yum!

    Reply
  3. Jessica Formicola says

    May 20, 2022

    May 20, 2022 at 6:12 pm

    I made this bread for a friend and she hasn’t stopped raving about it! Sharing the recipe with her.

    Reply
  4. Michele says

    May 20, 2022

    May 20, 2022 at 7:40 pm

    Lemon and blueberries go together perfectly in this dessert! The whole family loved it.

    Reply
  5. Amanda says

    May 20, 2022

    May 20, 2022 at 8:06 pm

    This is the perfect spring bread! That lemon glaze adds such a nice brightness, and I loved how every bite was full of fresh blueberry flavor.

    Reply
  6. Jeanine says

    May 23, 2022

    May 23, 2022 at 6:48 pm

    Lemon and blueberries are one of my favorite combinations. Thanks for the perfect spring bread.

    Reply
  7. Wendy says

    May 23, 2022

    May 23, 2022 at 6:49 pm

    I can’t wait to try this with the kids. It looks amazing!

    Reply
  8. Janet Dukles says

    June 3, 2023

    June 03, 2023 at 9:02 pm

    This was by far the best! It’s a bit of a job to make but well worth the effort, having everything ready did save time, can’t thank you enough for the recipe!

    Reply
  9. Hope says

    July 15, 2023

    July 15, 2023 at 2:39 pm

    Can u just give the recipe with. Out having to scroll for 10 min?

    Reply
    • stef says

      January 23, 2025

      January 23, 2025 at 7:52 pm

      Absolutely! That’s what the “jump to recipe” button at the very top of the page is for.

      Reply
  10. Marjorie says

    July 29, 2023

    July 29, 2023 at 8:07 pm

    Perfect in every way! Yum!

    Reply
  11. Karen says

    September 25, 2023

    September 25, 2023 at 8:30 pm

    I made this recipe, doubled and cooked in tube pan. needed extra time, approx 115min. Iturned out amazing. reciv’d rave reviews and requests
    for recipe from several of guests. this is a definite keeper.

    Reply

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