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.
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.
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!
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
- 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
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 9x4 bread pan by spraying with non-stick cooking spray or lining with parchment paper.
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.
MIX IN EGGS: Beat eggs into the butter and sugar mixture.
ADD OTHER WET INGREDIENTS: To the butter, sugar and egg mixture, beat in buttermilk, lemon juice, lemon zest, and vanilla extract.
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.
ADD BLUEBERRIES: Add blueberries and stir until just combined. Do not overmix.
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.
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.
⚠️ 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.
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!
FREQUENTLY ASKED QUESTIONS
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.
Yes, stored in a ziploc bag or airtight container you can freeze blueberry lemon bread for up to 3 months.
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.
- 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
- Preheat oven to 350°F.
- Prepare 9x4 bread pan by spraying with non-stick cooking spray or lining with parchment paper.
- In a bowl, mix flour, baking powder and salt.
- In a medium mixing bowl, beat together butter and sugar.
- Beat eggs into the butter and sugar mixture.
- Then buttermilk, lemon juice, lemon zest, and vanilla extract to wet ingredients.
- In another bowl, toss blueberries with flour.
- Add wet ingredients to dry ingredients and carefully fold together until nearly combined.
- Add blueberries and stir until just combined. Do not overmix.
- Pour batter into pan.
- 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.
- 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.
- 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.