Lemon Blueberry Bread with Lemon Glaze
Lemon blueberry bread is a zesty quick bread bursting with fresh blueberries. The lemon icing adds another layer of tart sweetness that is simply delicious!
If you enjoy blueberry muffins, you are going to love this lemon blueberry bread! It soft, slightly sweet and loaded with blueberries. This bread comes together in minutes and is the perfect snack to have sitting in the kitchen when friends come over or the kids come home from school. To make each bite a little sweet, a lemon glaze can be added to the top!
Why this recipe works: This recipe uses fresh lemon juice and generous lemon zest for plenty of citrus flavor. The addition of sour cream makes the bread soft and moist. You can also make this bread with fresh or frozen blueberries!
How to make lemon blueberry bread
- Preheat oven to 350° F. Line a loaf pan with parchment paper and set aside.
- Whisk together the dry ingredients—flour, baking powder and salt. Set aside.
- Combine remaining ingredients—lemon zest, sugar, melted butter, eggs, sour cream, milk and lemon juice. Add wet mixture to dry mixture and stir just until combined. Stir in blueberries last. Transfer mixture to prepared pan.
- Bake for 1 hour to 1 hour and 10 minutes. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Prepare the glaze. Whisk together the confectioners’ sugar and lemon juice. Drizzle over loaf.
Did you know you can make muffins with this recipe? Divide the batter among 12 paper-lined muffin cups. Bake at 375° F for 20 minutes or until a toothpick inserted in the center comes out clean with little to no crumbs.
Quick breads are relatively easy, but there are a few tips to making them the best! For this loaf, be sure to use fresh lemon juice and lemon zest. Store bought lemon juice does not have as much flavor nor does it taste as fresh. Rub the lemon zest into the sugar for the ultimate lemon taste. Lastly, avoid over mixing the dry ingredients with the wet ingredients. Over mixing the batter will make the dough dense and heavy.
Frequently Asked Questions
Yes, frozen blueberries may be substituted in this recipe. Keep the berries frozen until you need them. Toss the blueberries in flour so they don’t sink to the bottom. The batter will probably turn purple, but that’s okay! The bread will taste just as good.
You can in a pinch, but I recommend fresh lemon juice. It will provide more flavor.
Yes. Cool the loaf completely, then double wrap it in aluminum foil or plastic wrap. Store in the freezer for up to 1 month. Defrost in the refrigerator before bringing to room temperature and adding the glaze.
Lemon is a delicious flavor to bake with. My favorite lemon quick bread recipe is for lemon poppy seed bread (which can also be made into muffins!) If you’re looking for something sweeter, try my fluffy lemon cupcakes with lemon buttercream frosting.
Blueberries are my favorite fruit so I bake with them a lot. Blueberry cobbler is my favorite summer dessert, especially when served warm with vanilla ice cream. And I love using the lemon glaze from this recipe on top of my blueberry buckle, which is a delicious coffee cake.
Lemon blueberry bread is such a simple thing to make and it’s loved by many. This recipe provides plenty of lemon flavor and the perfect amount of blueberries in each bite. This is a good food to have as a snack during the week or to serve at breakfast when friends and family are in town.
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Lemon Blueberry Bread
- 2 cups (250 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup (150 g) granulated sugar
- 1 Tablespoon lemon zest
- ½ cup (113 g) unsalted butter, melted and slightly cooled
- 2 large eggs, room temperature
- ⅓ cup (80 ml) whole or low-fat milk, room temperature
- ¼ cup (60 g) sour cream, room temperature
- 1 teaspoon pure vanilla extract
- 2 Tablespoons fresh lemon juice
- 1 ¼ cups fresh blueberries
- ½ cup (60 g) confectioners’ sugar, sifted
- 1-2 Tablespoons fresh lemon juice
- Preheat the oven to 350° F. Line a 9-inch by 5-inch loaf pan with parchment paper and set aside.
- In a large bowl, whisk together flour, baking powder and salt. Set aside.
- In a medium bowl, combine sugar and lemon zest. Rub the lemon zest into the sugar to increase its flavor. Add melted butter and whisk vigorously until butter is absorbed and mixture is light yellow. Add eggs and whisk until combined. Add milk, sour cream, vanilla and lemon juice and mix until combined.
- Pour wet ingredients over dry ingredients. Mix just until combined. Use a rubber spatula to stir in blueberries.
- Transfer batter to prepared loaf pan. Bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted in the center comes out with little to no crumbs. Let loaf cool in pan for 10 to 15 minutes, before removing from pan to cool completely.
- To make the glaze, whisk together confectioners’ sugar and 1 tablespoon lemon juice. If a thinner consistency is desired, add more lemon juice 1 teaspoon at a time. Drizzle over cooled loaf, slice and serve.