≡ Menu

Blueberry vanilla bread with lemon glaze

berry desserts, berry bread, lemon icing, bread with lemon glaze

Blueberry vanilla bread with lemon glaze. This delicious bread is stuffed with blueberries, and deliciously flavored with vanilla and lemon zest.

blueberry desserts, blueberry cake with lemon icing, blueberry cake with lemon glaze

The glaze is made from freshly squeezed lemon juice and powdered sugar. There is just enough glaze to cover the top of the bread with a drizzle and not to overwhelm the overall flavor of this dessert!

blueberry breakfast, dessert breads, quick breads for dessert

The slice (or two, or three) of this bread is lovely early in the morning with a hot cup of coffee or tea.

blueberry bread for breakfast, berry desserts, berry cakes

I prefer to store this bread refrigerated: it keeps fresher and longer this way, plus the glaze keeps better, too.

blueberry dessert, blueberry cake

After you bake the bread, cool it completely before drizzling with lemon glaze. Also, make sure the bread is completely cool before you refrigerate it. Enjoy!

berry recipes, berry dessert ideas

Blueberry vanilla bread with lemon glaze

Prep Time: 20 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 20 minutes

Yield: 1 loaf

Blueberry vanilla bread with lemon glaze


  • 1/3 cup melted butter
  • 1 cup white sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1 and 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup milk
  • 2 tablespoons grated lemon zest
  • 1 cup fresh or frozen blueberries
  • 2 tablespoons all-purpose flour
  • Lemon glaze:
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 cup powdered sugar


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Butter an 8x4 inch loaf pan, line the bottom and two sides of the pan with the parchment paper.
  3. In a mixing bowl, beat together butter, 1 cup sugar, eggs, and vanilla extract.
  4. In a separate bowl, combine flour, baking powder and salt; stir into egg mixture alternately with milk.
  5. In the same bowl where you combined flour, add blueberries and toss them in 2 tablespoons of flour. This will help prevent blueberries from sinking.
  6. Fold in lemon zest, and blueberries into the batter. Do it carefully and fast. Pour batter into prepared pan.
  7. Bake in preheated oven for about 50-60 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 40 minutes on a wire rack. Release the bread from the pan.
  8. Lemon glaze:
  9. Combine freshly squeezed lemon juice and 1/2 cup powdered sugar in a small bowl and beat, using electrical mixer, until smooth glaze forms . Drizzle the top of the bread (after it's been completely cooled) with the glaze. Some of the glaze will go down the sides of the bread.


Adapted from AllRecipes


Follow me on Pinterest: - YOU won’t be disappointed :) :

If you use Pinterest, I would love you to follow me on PINTEREST. I am always there pinning delicious stuff:

Follow Julia on Pinterest



Get updates about my new posts/recipes via email! Enter email address:

Delivered by FeedBurner

To search my site for other recipes, type your search text below and hit enter:

{ 28 comments… add one }

  • ahu August 4, 2014, 7:52 pm

    There is something about the combination of blueberry and lemon that is both visually stunning and delicious. This is a beautiful bread!!

  • Matt @ Runner Savvy August 4, 2014, 8:03 pm

    Oh yum!

  • Ari @ Ari's Menu August 4, 2014, 9:30 pm

    Between those juicy blueberries and that glaze, this is practically screaming my name!

  • Glory/ Glorious Treats August 5, 2014, 3:40 pm

    Super gorgeous and I’m sure it’s so delicious!!

  • John@Kitchen Riffs August 6, 2014, 12:15 pm

    I love lemons, so this glaze speaks to me. And lemons combined with blueberries is a wonderful combo. Great bread — thanks.

  • Peachy @ The Peach Kitchen August 6, 2014, 1:51 pm

    This bread just looks amazing!

  • Shelley August 7, 2014, 6:10 pm

    Just finished having a slice of this beautiful bread…incredible…thank you!!

    • Julia August 19, 2014, 2:51 pm

      Shelley, thank you so much! I am glad you enjoyed this bread!

  • Monica August 8, 2014, 12:26 pm

    I love blueberry lemon breads! This bread looks so moist and delicious. I’m craving some now (:

    • Julia August 19, 2014, 2:50 pm

      Love lemon + blueberries! So much flavor!

  • Jessica @ Sweet Menu August 19, 2014, 6:15 pm

    Wow what a gorgeous blueberry loaf and I just love the dripping glaze – divine!

    • Julia September 25, 2014, 3:00 pm

      Thanks, Jessica!

  • en September 24, 2014, 11:06 am

    Hi! May i know for the butter in the recipe, can it be room temperature butter or must it be melted butter? Will be baking it soon! :)
    Looking forward to your reply, thanks!

    • Julia September 25, 2014, 2:59 pm

      It should be melted butter. In all of my bread dessert recipes, I use melted butter, always.

  • Jennifer November 8, 2014, 11:12 am

    Made this today. Although I didn’t have lemon zest it was still very tasty. I used frozen mixed berries. Yum! Thank you for a great recipe.

    • Julia November 11, 2014, 3:12 pm

      Jennifer, I am so happy you liked it! :) Mixed berries sound delicious with all the lemon flavor! I love using frozen berries in baking – they work so well!

  • Christine November 21, 2014, 7:03 am

    I just made this and added some raspberries with the blueberries as well! Amazing, refreshing flavour! :)

  • Gina November 21, 2014, 3:51 pm

    So excited to make this bread!!!love blueberries and this looks super easy!!!thank you!!!

  • Natalie December 9, 2014, 11:42 am

    Do you need to use the parchment paper?

    • stephanie January 19, 2015, 4:27 pm

      I’m also wondering this…

    • Robin March 8, 2015, 7:09 pm

      I left a comment below but if you don’t see it- yes use parchment this bread is so moist it will surly break apart if you try to flip it over – make sure to have it on the sides like she states so you can easily life it out of the pans when cooled

  • Christina January 6, 2015, 2:51 pm

    I made this today and it is amazing! Super easy, moist, and not too sweet! Thank you for posting this recipe! Delicious!

  • Michelle January 28, 2015, 5:37 pm

    Very good bread. Did not have fresh lemon zest, so I added 1/2 tsp lemon extract to batter. It tasted just lemony enough. Next time I will add a little bit more than 1 cup of blueberries to make the bread a little moister. Will definitely make this bread again.

  • Angie March 2, 2015, 3:15 pm

    I have been craving a lemon blueberry treat so I just had to try this one. It came out fantastic! I didn’t have parchment paper so I sprayed the pan with pam and it came out fine. I probably used a little more than a cup of fresh blueberries (I didn’t measure). I did notice that the middle took way longer to cook than the edges but I left it in for 50 minutes. Any longer the ends would have probably burned. I doubled the glaze recipe because I wanted to make sure I had enough lemon flavor. I will definitely be making this again!

  • Robin March 8, 2015, 7:07 pm

    Just made this bread! Delicious ! And to the people who asked about having to use parchment paper I definatly would- the berries make this bread very moist and if you try flipping it over to get it out it will surly break apart-having the parchment up the sides like she states lets you lift it right out of the pan:)

  • Cheryl March 14, 2015, 9:06 pm

    Will be using 9×5 loaf pans.Will the baking time be the same?Can’t wait to make this!

  • Jenny March 16, 2015, 6:26 pm

    Made this for dessert tonight and snuck a small piece before – it is amazing! We added green food coloring to go with St Patty’s Day tomorrow, the kids love it! I will definitely be making again, it’s a great bread for Spring/Summer!

  • Amanda March 23, 2015, 6:52 pm

    I made this bread and I used almond milk in place of regular milk and also in place of the lemon juice for the glaze because that was what I had on hand. DELICIOUS!!

Leave a Comment