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Blueberry vanilla bread with lemon glaze

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

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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!

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

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

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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!

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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


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  • 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


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{ 88 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!!

  • [email protected] 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

      • Jean January 14, 2016, 7:45 pm

        Hi: Just made this bread & instead of parchment paper, I grease pan with crisco& dust with flour. Once bread sits for about 5 mins it comes right out of pan onto plate or rack. Works every time. Can’t wait to eat a slice !

  • 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!!

  • Ashley April 4, 2015, 12:53 pm

    About to start making this now for Easter!

    Though it’s probably intuitive for many, I feel like a step is missing to combine the two bowls together? Personally, as a very basic beginner, find steps 4-6 needing a bit more clarity. When should I combine the butter bowl and flour bowl? Flour the blueberries outside the bowl before putting them in?

    Thanks for the help. Looking forward to making this today!

  • Ashley April 4, 2015, 1:16 pm

    Forget my comment. I was totally reading backwards this morning. Just found the egg mixture part and how the blueberries are floured separately!

  • Jen April 8, 2015, 6:53 pm

    I just made this bread and my whole family loved it! Thanks for the fantastic recipe 🙂

  • Becs April 9, 2015, 2:35 am

    I was looking to bake something with lemon and blueberry and this totally fit the bill! It’s in the oven now – looking forward to trying it – great recipe

  • Amber April 14, 2015, 10:41 pm

    Im on my third time of making this and it’s absolutely delicious! I can’t figure out why my graze doesn’t look like yours though, it’s much more opaque. Do I need more powdered sugar?

  • Alicia Montgomery April 19, 2015, 10:00 am

    Did I miss seeing parchment paper in the list? I’m all set to try this delicious recipe, but I have none. Should I go for it without the parchment? I’m a novice baker so any help is appreciated. Thank you!

  • Keri April 30, 2015, 2:27 pm

    Can you tell me the calories and sugar for this recipe ? 1 serving would be how many calories?? I want to make this tomorrow but I need to know , thanks

  • Jenny May 5, 2015, 11:16 am

    Making this right now as a mother’s day gift. I can not wait to see how this turns out. Pretty easy to make as well.

  • Melanie May 23, 2015, 10:00 am

    My family LOVES this bread. I do t even put the icing on it. I have made this bread about 6 times in the last couple of months!!

  • Brittany May 30, 2015, 12:37 pm

    Do you think I could use this same recipe to make the bread into muffins or would the texture be weird?

  • Rachel Schofield June 4, 2015, 6:32 pm

    Hi! I was wondering if anyone has ever tried using Buttermilk instead of normal milk? I know Buttermilk is supposed to make things super moist, and I have lots of it right now? Thanks!

  • Marian July 10, 2015, 9:23 pm

    Hi there – I just made this recipe, mine turned out quite dense rather than light and spongy like yours looks – I’m wondering how it’s possible not to overwork the batter if you are mixing in the milk and flour mixture alternately – that’s quite a lot of mixing and is maybe why mine didn’t rise very much? I also used half the amount of sugar but not sure if this would have affected the rise? Advice welcome as it looks amazing and I want to get it perfect! Thanks 🙂

    • C March 19, 2016, 12:32 pm

      I am a experienced baker, following are my suggestions. Mix the flour and egg/sugar mixture and zest all at once, and gently, using more of a folding technique. I added a 1/2 tsp of baking soda, as most quick breads call for both. I use full fat plain yogurt or sourcream or buttermilk to replace the milk. (Not necessary, but it does make cakes fluffy and moist). I also don’t mix in the berries, I layer them into the cake. Put about a 1/3 of the batter in the pan then sprinkle 1/3 of floured berries, then repeat batter and berries until finished. No issues with overmixing or purple batter!

  • QWestion July 24, 2015, 5:48 pm

    The bread is currently cooling down. Looking forward to eating. But i have a quick questions: what is the purpose of buttering the inside of the pan then lining it with parchment paper? Is it to prevent the paper from sticking to the pan? And why only cover 2 sides with parchment paper and not the other 2 sides?

  • jeanette August 21, 2015, 1:47 am

    My bread turned out nothing like this pic….the top is more puffed up like a mountain and the sides are brown….I didn’t have parchment paper maybe that was the problem

  • Stephanie September 30, 2015, 12:47 am

    I only have lemon juice concentrate. 3T=1lemon, How would I make the glaze?

  • maggie December 24, 2015, 10:12 am

    2 questions –

    1) Should I defrost the frozen blueberries first, and drain any liquid? Or leave them frozen?

    2) Would this work in muffin tins?

  • Janice March 7, 2016, 12:18 pm

    I am going to make this beautiful bread for my mother in law this weekend! I’m sure it’s going to be amazing! I was wondering about the butter, is it salted or unsalted?

  • Danielle March 19, 2016, 2:49 pm

    Can’t wait to try this bread. I didn’t have parchment paper but I just sprayed a loaf pan with Pam and left the bread in the pan. Also, I didn’t have lemon zest so I just used concentrated lemon juice. Turned out great!

  • gigi April 1, 2016, 12:18 pm

    This looks so fantastic! It looks really moist too! Just printed! Thank you!

  • Michele July 22, 2016, 5:01 pm

    I had to bake my loaf about 78 minutes. I checked it at 50, 60 and 70 minutes. It was not done. That was a little too long because the outer part was a little overcooked. My blueberries also sank to the bottom. Maybe if I try this recipe again, I will cook it in a bigger loaf pan. My blueberries were very large in size, maybe that was the issue. Flavor was good.

  • lina August 5, 2016, 2:25 pm

    Hello Do I have to put butter instead of vegetable oil How much oil, I hope the answer

  • Anna August 15, 2016, 4:07 pm

    I made this and its sooo delicious! One problem was my blueberries all sunk to the bottom. Any idea why?

  • Tara August 24, 2016, 6:44 pm

    This didn’t take too long and its delicious. Thank you Julia

  • Danni Hejl January 10, 2017, 2:41 pm

    I have this in the oven as i am typing, I made one change, I used orange zest instead of lemon, because that’s all I had. It smells wonderful! I tasted the batter and it had a great flavor!

    • Julia January 31, 2017, 12:56 pm

      Thank you, Danni! Happy to hear that you’re enjoying this recipe! 🙂

  • Valleri January 14, 2017, 1:53 am

    Everything looked great until I poured the glaze over the loaf…the glaze looks nothing like the picture 🙁 mine looks like melted butter and is very liquified, not thick. Did not harden like the picture. Now the loaf is sitting in a pool of glaze that dripped down to the plate.

    • Julia January 31, 2017, 12:40 pm

      Make sure to pour the glaze over the bread only once the bread is completely cooled. If the bread is hot or even warm – the glaze will melt. Also, once you make the glaze, you can put it in the freezer for 10 minutes to make it thicker.

  • Phyllis January 15, 2017, 11:36 am

    Yummy! It looks as beautiful as it tastes. My family said it’s a winner! The aroma made it difficult to wait until it was cool enough to taste. Thank you for posting!

    • Julia January 31, 2017, 3:20 am

      Thank you, Phyllis, I am glad you liked this bread! 🙂

  • JD January 19, 2017, 12:54 pm

    My batter was too soft. I shouldn’t have added the milk, but I did, and it never rose. I wonder if it’s my flour…

  • Cheryn January 23, 2017, 10:08 am

    Can I double the recipe for blueberry vanilla bread with lemon glaze

    • Julia January 31, 2017, 1:54 am

      Yes, you can double it and bake it in 2 separate baking pans.

  • Kizzie January 31, 2017, 8:46 pm

    I made this bread tonight for the first time and it cooked unevenly. I followed the directions exactly and let it cook for 50 minutes until checking it. It was dark brown but some spots were still very gooey. Help!!

    • Julia February 1, 2017, 2:13 am

      Sounds like it could be because your oven temperature is too hot, so it baked too fast at too high a temperature. Do you have an oven thermometer? I would recommend measuring your oven’s temperature to make sure it is really 350 F and not higher. All ovens are different, and some are hotter than others. Either way, I would just continue baking your bread for longer than 60 minutes (maybe, reduce the temperature to 300 F) until the top of the bread springs when touched, and the toothpick comes out clean when inserted in the center.

  • gigi February 23, 2017, 3:09 pm

    Hi Julia! I made this the other night to take to a pot-luck lunch and it was fabulous! I absolutely love the flavor combination. I only had enough lemon zest for 1 Tablespoon, but I think it was just fine that way, in fact, delicious. I used the icing sparingly. I will definitely be making this again! It will now be in my repertoire! Thank you so much for a fantastic recipe that tastes like a loaf right out of a bakery!

    • Julia March 11, 2017, 10:40 pm

      Gigi, thank you for such a nice comment! I am glad you enjoyed the recipe! 🙂 🙂 🙂

  • Joan Buell March 14, 2017, 12:16 pm

    Made this while family was here, and it went fast. It is so good and moist! When I pulled the bag of frozen “blueberries” out of the freezer I discovered they were black raspberries…but they worked great.

    • Julia March 14, 2017, 11:06 pm

      So glad you liked it! Funny that frozen blueberries turned out to be really black raspberries. 🙂

  • Amreen March 31, 2017, 9:50 pm

    I’m completely new to baking! Tried this last night! It turned out amazing! Thank you.

    • Candice April 22, 2017, 9:57 pm

      It was amazing my mom made it for me my mouth was watering lol

  • Marce April 11, 2017, 7:26 pm

    Thank you very much!!!
    The recipe is clear, easy and perfect! ❤️

  • Candice April 22, 2017, 9:56 pm

    My mom made it for me it was amazing great recipe

  • manavi June 26, 2017, 7:22 am

    Is it okay to use whole wheat flour instead ? Will there be any difference in texture ? Do i have to use the same quantity ? Thanks.

  • Alicia Grigsby June 27, 2017, 3:07 pm

    I have made this a few times now and it is always very popular. Great flavor and very moist, love the glaze. Thanks for sharing your recipe.

  • Rebecca July 29, 2017, 12:37 am

    My daughter made this for 4-H achievement day and won best in show! Thanks!

  • Liz August 23, 2017, 3:07 pm

    This is arguably the best bread I’ve eaten in 2017. So fresh, so delicate, so moist…The bread was gone in 30 minutes. The combination of fresh blueberries and lemon glaze is heaven. Thank you so much for this wonderful recipe!!!

    • Julia November 3, 2017, 6:30 pm

      You’re welcome! I am so glad you enjoyed it !

  • Debby August 28, 2017, 6:46 pm

    I made this recipe exactly as written and it took much longer to bake in the middle than the recommended time. The outer edges were very brown, verging on burnt by the time the center was baked. I cut off the edges, as I was serving it to guests. The flavor was good, but disappointed in texture. Also the glaze recipe as written is way too thin. I doubled the amount of sugar and it still was thinner than it should have been for a good glaze.

    • Julia November 3, 2017, 6:16 pm

      Hi Debby! Sorry to hear that the bread burned a little around the edges. Not really sure what the problem is, but I often use various ovens and found that each oven is individual and some ovens are hotter than others. Next time, maybe it will work to bake the bread at lower temperature which will allow more even baking without the edges getting too brown.

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