Lemon blueberry bread is a moist, tender quick bread bursting with bright citrus flavor and juicy blueberries in every bite. It’s one of those simple recipes I love baking when I want something fresh and comforting without too much fuss. With a light lemon glaze drizzled on top, it’s perfect for breakfast, dessert, or an afternoon snack.
Why You’ll Love This Recipe
I love this bread because it strikes the perfect balance between sweet and tart. The lemon keeps it light and zingy, while the blueberries add little pockets of fruity goodness. It’s easy to make in one bowl, and the glaze on top adds just enough sweetness to make it feel extra special. It also holds up well for a few days, so I can enjoy it throughout the week.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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All-purpose flour
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Baking powder
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Salt
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Granulated sugar
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Eggs
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Whole milk or buttermilk
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Vegetable oil or melted butter
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Fresh lemon juice
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Lemon zest
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Vanilla extract
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Fresh or frozen blueberries (if using frozen, I don’t thaw them)
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Optional: powdered sugar and lemon juice for the glaze
Directions
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I preheat the oven to 350°F (175°C) and grease a standard 9×5-inch loaf pan or line it with parchment paper.
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In a bowl, I whisk together flour, baking powder, and salt.
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In a separate large bowl, I beat the eggs and sugar until light. I add in milk, oil, lemon juice, lemon zest, and vanilla, stirring until combined.
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I gently fold the dry ingredients into the wet mixture until just combined. I’m careful not to overmix.
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I toss the blueberries with a little flour (to prevent them from sinking), then fold them into the batter.
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I pour the batter into the prepared pan and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
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Once baked, I let it cool in the pan for 10 minutes, then transfer it to a wire rack. If I’m glazing it, I wait until it’s completely cool before drizzling the lemon glaze on top.
Servings and timing
This recipe makes 1 loaf, about 8–10 slices. It takes 15 minutes to prepare and 50–60 minutes to bake, so I usually have it ready in just over an hour.
Variations
Sometimes I add a handful of chopped nuts like walnuts or almonds for a bit of crunch. If I want it extra lemony, I use lemon extract or add more zest. I’ve also made mini loaves or muffins by adjusting the bake time—about 20–25 minutes for muffins and 30–35 for mini loaves. When I want a healthier twist, I swap part of the flour with whole wheat or reduce the sugar slightly.
Storage/reheating
I store the bread in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. If it’s glazed, I let it sit uncovered for a bit so the top doesn’t get soggy. I reheat slices in the microwave for 10–15 seconds to soften them up. This bread also freezes well—I wrap individual slices and thaw as needed.
FAQs
Can I use frozen blueberries?
Yes, I often use frozen blueberries. I don’t thaw them first to prevent bleeding, and I toss them with a bit of flour before adding to the batter.
Why did my blueberries sink to the bottom?
If the berries aren’t coated in flour or if the batter is too thin, they may sink. I always toss mine in a little flour before mixing them in.
Can I make this bread gluten-free?
Yes, I’ve used a 1:1 gluten-free flour blend with good results. I make sure the blend includes xanthan gum for best texture.
How do I know when the bread is done?
I check with a toothpick—it should come out clean or with just a few moist crumbs. If the top is browning too fast, I loosely cover it with foil toward the end.
Do I need to add the glaze?
No, the bread is delicious on its own. But I like the glaze for added lemon flavor and a little extra sweetness—it really makes it pop.
Conclusion
Lemon blueberry bread is a bakery-style treat I can easily make at home with just a few fresh ingredients. It’s moist, flavorful, and always a hit with family and friends. Whether I’m enjoying it with coffee in the morning or serving it as a sweet finish to dinner, this bread never lasts long once it’s out of the oven.
