Lemon Blueberry Bread with Lemon Glaze
Citrusy and fruity, this easy lemon blueberry bread is bursting with flavor! Between the fresh blueberries and sweet lemon glaze, your tastebuds are in for a treat. This quick bread is perfect to serve at breakfast or as a delicious snack!
If you enjoy blueberry muffins, you are going to love this lemon blueberry bread! It’s soft, slightly sweet and loaded with fresh blueberries. This bread comes together in minutes and is the perfect snack to have sitting in the kitchen when friends visit or the kids come home from school (they’ll also like lemon blueberry cookies).
Why you will love this recipe
- It’s quick and easy to make! The batter comes together in less than 5 minutes and you don’t need an electric mixer.
- There is plenty of flavor. It’s subtly sweet and tart with a tangy taste thanks to the sour cream and lemon.
- It has the perfect texture that is moist and tender.
- To make each bite a little sweet, I added a lemon glaze to the top (I use it on my lemon bundt cake too)!
- Use fresh or frozen blueberries! Whatever you have on hand.
Ingredient notes
- Sour cream: This adds moisture and flavor to the bread. Use full-fat for best results. Yogurt is a good substite.
- Blueberries: Fresh or frozen blueberries work in this recipe. If using frozen, keep them frozen and toss them in a tablespoon of flour before stirring into the batter.
- Melted butter: Use unsalted butter that is melted and slightly cooled. This will add a rich taste and tender texture to the bread.
- Lemon juice and zest: Fresh lemons provide the best flavor (do not use bottled juice!)
- Eggs: Large eggs help bind the ingredients. Make sure they are room temperature for easy mixing.
- Milk: To add extra moisture, add some milk to the bread. Whole or low-fat will work!
Refer to the recipe card for the full list of ingredients and measurements.
Recipe variations
Add nuts. Stir in 1/2 cup chopped nuts, such as almonds or walnuts, when adding the blueberries. This loaf would also taste delicious with shredded coconut!
Make muffins: Divide the batter among 12 paper-lined muffin cups. Bake at 375° F for 18 to 20 minutes or until a toothpick inserted in the center comes out clean with little to no crumbs.
Bake mini loaves. Divide the batter into two mini loaf pans. Baking time will be between 25 and 35 minutes depending on the size of the pans.
Add poppy seeds. Soak 2 Tablespoons poppy seeds in the milk for 10 minutes, then add milk to the batter as directed in the recipe.
Make a streusel topping. Mix together 3/4 cup flour, 1/3 cup sugar and 4 Tablespoons unsalted butter (room temperature) until crumbles form. Sprinkle over bread before baking.
How to make lemon blueberry bread
- Whisk together the dry ingredients—flour, baking powder and salt. Set aside.
- Rub lemon zest into the sugar. This will increase the citrus flavor.
- Add the wet ingredients—melted butter, eggs, sour cream, milk and lemon juice.
- Combine wet and dry ingredients. Stir just until combined. Stir in blueberries last. Transfer mixture to prepared pan.
- Bake the bread at 350 F for 1 hour to 1 hour and 10 minutes. Let the loaf cool in the pan for 10 to 15 minutes before transferring to a wire rack to cool completely.
- Make the lemon glaze. Whisk together confectioners’ sugar and lemon juice. Pour over cooled bread, slice and serve.
Expert Tips
Use good quality ingredients. Fresh lemon juice and zest are a must for the best citrus flavor. I also recommend full-fat sour cream (or yogurt). It will make the bread more flavorful and rich.
Make sure your ingredients are room temperature. They will combine more smoothly and create a better textured bread.
Rub the lemon zest into the sugar for even more citrus flavor. I use this trick in all my lemon recipes! You can also omit the zest and replace it with 1 teaspoon lemon extract.
Avoid over mixing the dry ingredients with the wet ingredients. Over mixing the batter will make the dough dense and heavy instead of light and fluffy!
Storage Tips
Store the bread in an airtight container at room temperature for up to 3 or 4 days. Make sure the loaf is completely cooled before storing.
Freeze it for up to 3 months.. Wrap cooled loaf in plastic wrap and store in an airtight container or freezer bag in the freezer. When ready to serve, defrost in the refrigerator before bringing to room temperature.
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.
Yes, for more flavor add 1 teaspoon lemon extract. It’s also a good substitute for the zest.
Use the toothpick method. Insert a toothpick into the center of the loaf (press almost all the way through). If it comes out clean or with just a couple small crumbs, then the bread is done.
I have not tried this, but if you do, I suggest using cup-for-cup gluten-free flour. I do not recommend almond flour or coconut flour.
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Get the Recipe: Lemon Blueberry Bread with Lemon Glaze
Ingredients
- 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
Lemon Glaze
- ½ cup (60 g) confectioners’ sugar, sifted
- 1-2 Tablespoons fresh lemon juice
Instructions
- 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.
