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    Blueberry Lemon Bread with Lemon Glaze

    Published: Aug 04, 2014 / 254 Comments

    658.7K shares
    • Facebook5.7K
    Recipe Print

    Lemon zest, freshly squeezed lemon juice, blueberries, vanilla - what's not to love, especially in the Summer!  This blueberry lemon bread recipe with lemon glaze combines all these delicious ingredients to produce the ultimate breakfast, brunch, and dessert recipe good for all year around.

    blueberry lemon bread with lemon glaze on a wooden cutting board

    Tips and tricks for making perfect lemon bread

    • Use 8x4 inch loaf pan.
    • Use parchment paper. Line the bottom and two sides of the pan with the parchment paper. This will ensure that your lemon bread will not fall apart when you take it out of the baking pan.
    • Use 2 separate bowls for combining dry and wet ingredients. Combine dry ingredients in one bowl. Combine wet ingredients in a separate bowl. Only then, combine the two together.
    • Toss blueberries with flour (2 tablespoons) before adding them to the batter. This will help prevent blueberries from sinking.
    • Do not overmix. Overmixing will allow gluten to develop more than you want and your bread will be tough and rubbery. For soft and fluffy texture - do not overmix the batter.
    • Cool the lemon bread before glazing. Drizzle the top of the bread with the glaze only after the bread has been completely cooled. Otherwise your glaze will be too runny.

    blueberry lemon vanilla bread for breakfast on white plates

    Blueberries

    • Use fresh or frozen blueberries. You don't have to thaw frozen blueberries, just use them as is.
    • Coat blueberries with 2 tablespoons of flour. This will prevent the blueberries from sinking to the bottom of the breading during baking.

    blueberry lemon vanilla bread (sliced) with lemon glaze on a cutting board

    The glaze is made from freshly squeezed lemon juice and powdered sugar. There is just enough glaze to cover the top of the lemon bread with a drizzle and not to overwhelm the overall flavor of this dessert!  The slice (or two, or three) of this blueberry lemon bread is lovely early in the morning with a hot cup of coffee or tea.

    Storing and freezing lemon bread

    • Keep lemon bread refrigerated. It keeps fresher and longer this way, plus the glaze keeps better, too. You can refrigerate the blueberry lemon bread after it's completely cooled. To properly store the bread, cover it with plastic wrap, and refrigerate for up to 4 days.
    • Freezing lemon bread. This lemon bread freezes well. Place it in a large plastic bag and seal air-tight. You can also wrap it really tightly with a plastic wrap. Then

    sliced blueberry lemon bread on a cutting board

    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!

    blueberry lemon bread slices on a plate

    Related dessert recipes with berries

    • Mixed Berry Bundt Cake with Lemon Glaze 
    • Berry Clafoutis
    • Blueberry Greek Yogurt Cake
    Blueberry lemon bread with lemon glaze
    4.87 from 176 votes

    Blueberry vanilla bread with lemon glaze

    This delicious blueberry lemon bread with lemon glaze is a perfect breakfast, brunch, snack.  Simple recipe, beautiful cake, what more can you ask for?!   Lemon zest, freshly squeezed lemon juice, blueberries, vanilla - so many Summer flavors! 
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 1 hr
    Total Time 1 hr 20 mins
    Course Breakfast, Dessert
    Cuisine American
    Servings 10 people
    Calories per serving 259 kcal

    Ingredients

    Blueberry Lemon Bread

    • ⅓ cup butter melted
    • 1 cup white sugar
    • 2 eggs
    • ½ teaspoon vanilla extract
    • 1 ½ cups all-purpose flour
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • ½ cup milk
    • 2 tablespoons lemon zest grated
    • 1 cup blueberries fresh or frozen
    • 2 tablespoons all-purpose flour

    Lemon Glaze

    • 2 tablespoons lemon juice freshly squeezed
    • ½ cup powdered sugar

    Instructions 

    • Preheat oven to 350 degrees F (175 degrees C).
    • Butter an 8x4 inch loaf pan, line the bottom and two sides of the pan with the parchment paper.
    • In a mixing bowl, beat together butter, 1 cup sugar, eggs, and vanilla extract.
    • In a separate bowl, combine flour, baking powder and salt; stir into egg mixture alternately with milk.
    • 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.
    • Fold in lemon zest, and blueberries into the batter. Do it carefully and fast. Pour the lemon bread batter into prepared pan.
    • 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.

    Lemon glaze:

    • Combine freshly squeezed lemon juice and ½ cup powdered sugar in a small bowl and beat, using electrical mixer, until smooth glaze forms . 
    • Drizzle the top of the blueberry lemon bread (after it's been completely cooled) with the glaze. Some of the glaze will go down the sides of the bread.

    Notes

    Adapted from AllRecipes
    Follow Julia on Pinterest and Facebook to get more recipes for your weekly meal planning!

    Nutrition

    Nutrition Information
    Blueberry vanilla bread with lemon glaze
    Amount per Serving
    Calories
    259
    % Daily Value*
    Fat
     
    7
    g
    11
    %
    Saturated Fat
     
    4
    g
    25
    %
    Cholesterol
     
    50
    mg
    17
    %
    Sodium
     
    305
    mg
    13
    %
    Potassium
     
    100
    mg
    3
    %
    Carbohydrates
     
    44
    g
    15
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    28
    g
    31
    %
    Protein
     
    3
    g
    6
    %
    Vitamin A
     
    265
    IU
    5
    %
    Vitamin C
     
    4.1
    mg
    5
    %
    Calcium
     
    42
    mg
    4
    %
    Iron
     
    1.2
    mg
    7
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    Keyword blueberry lemon bread
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    Reader Interactions

    Comments

    1. Shelby allen

      March 16, 2023 at 2:38 pm

      Yum this was very tasty, enjoyed it !

      Reply
      • Julia

        March 18, 2023 at 4:46 pm

        Shelby, I am glad you loved this recipe! 🙂

        Reply
    2. Paulett

      March 04, 2023 at 7:18 am

      I made this 2 days ago and family loved it so much had to make 2 more. Thank you so very much Julia!

      Reply
      • Ellen Allen

        March 11, 2023 at 12:34 pm

        Paulett, mind if I ask, did you use a 4x8 pan, or something smaller/larger?

        Reply
      • Julia

        March 18, 2023 at 6:47 pm

        Paulett, you are very welcome! Thank you for such a positive comment! ❤️

        Reply
    3. Denise koelling

      February 17, 2023 at 1:41 pm

      I made this today and this is now my go to recipe! So delicious!

      Reply
      • Julia

        March 18, 2023 at 9:40 pm

        Denise, I am so flattered by your comment - thank you! 🙂

        Reply
    4. Shelley

      February 02, 2023 at 9:44 pm

      I only have a 9.25 x 5.25 x 2.75in loaf pan. How would I alter this recipe for a pan this size? Can’t wait to try it.. sounds sooo yummy!

      Reply
      • Julia

        February 15, 2023 at 3:59 pm

        Shelley, since your pan (9.25 x 5.25 x 2.75) is slightly larger than the pan I used (8 x 4), you don't need to change anything in the recipe - use it as is. The only difference would be that your loaf will be flatter on top than mine but it's not a big deal. It's better to underfill the pan (the case here!) than overfill it (not the case with the pan size you mentioned!). Enjoy! 🙂

        Reply
        • Ellen Allen

          March 11, 2023 at 12:54 pm

          8x4 pan contains 32 square inches of pan size ...
          9.25 x 5.25 contains 48.6 square inches
          That is a 50% difference ...
          why I keep asking where to buy a true 4x8 pan 🙂

          Reply
    5. Kayla

      January 30, 2023 at 3:52 pm

      So delicious!!

      Reply
      • Julia

        January 30, 2023 at 4:11 pm

        Kayla, thank you! 🙂

        Reply
        • Karin

          March 11, 2023 at 12:58 pm

          I took it fresh to a small dinner party for dessert but we couldn’t wait and kept munching while waiting for dinner. Dessert before dinner because life is short…delicious!!!

          Reply
          • Julia

            March 18, 2023 at 6:02 pm

            Karin, your comment made me smile! 🙂 Thank you for sharing your positivity with me! ❤️

            Reply
    6. Dorothy

      January 23, 2023 at 5:21 pm

      Awesome recipe. Very delicious

      Reply
      • Julia

        January 30, 2023 at 3:55 pm

        Thank you so much! 🙂

        Reply
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