Blueberry Lemon Bread with Lemon Glaze

Name: Blueberry Lemon Bread with Lemon Glaze
Prep time: 10 min
Cook time: 55 min
Ingredients: 2 cup all-purpose flour; 1.5 teaspoons baking powder; 1/2 teaspoon salt; 3/4 cup buttermilk; 1/2 cup unsalted butter; 1 cup granulated sugar; 2 eggs (large); 3 tbsp lemon juice (fresh squeezed); 1 tbsp lemon zest; 1 teaspoon vanilla extract; 1 cup blueberries (fresh); 1 tablespoon flour; 1 cup powdered sugar; 2 tablespoons lemon juice (fresh squeezed)

The perfect combination of tart and sweet, this rich, moist dessert bread is love at first bite.

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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.

blueberry lemon bread loaf with lemon glaze.

Sliced 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.

Table of Contents

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.

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.

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.

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.

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!

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.