This post may contain affiliate links. Read my disclosure policy.
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.
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.
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.
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
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!
Related dessert recipes with berries
Blueberry vanilla bread with lemon glaze
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
Nutrition
Nutrition Disclaimer:
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.
Hello! looking forward to making this bread for brunch. My question is: with regard to freezing the bread--you freeze fully baked bread, correct? (Not freeze batter and then bake). Thank you !
Yes, freeze fully baked bread - it freezes really well!
Kinda new to cooking and baking...what's the purpose of buttering the pan AND using parchment paper?
Delish! My family absolutely loved this.now imagine if I read the directions properly and added the milk! I can say that it still tasted amazing.
Laura, I am glad you've enjoyed this recipe! 🙂
If you use parchment paper, you don't really need to butter the pan.
Does your recipe call for unsalted butter or salted butter? It just mentions butter.
Use unsalted butter.
Just made this and added a few fresh rasberry as well lovely
Adding raspberry sounds delicious!
Can I make these into muffins? I just cant get enough of them and want to share them.
Yes, you can absolutely make these in a muffin pan. Muffins will take shorter time to bake - about 20 or 30 minutes at 350 F.
This is the most delicious blueberry lemon bread ever! The lemon glaze is the perfect finish for this bread.
Barb, I am so happy to hear you enjoyed this recipe. Thank you for the comment!
I forgot to put the milk in! I was wondering why it was so thick. I hope it comes out!
Oh no! I hope the bread turned out well!
Just made this recipe and it was delicious. I added 2 tablespoons of the lemon juice including the lemon zest and it was very good. Thank you for this recipe.
You are very welcome! So glad you enjoyed this bread! 🙂
Could you do this receipe with peaches instead?
Sounds interesting. Why not? Maybe, just add peaches in addition to blueberries - that will be really good!
I have made this 3 times now and it never disappoints. The most recent, I added a little more sugar to the icing to thicken it up and a little squirt of vanilla as well. Not sure if that really made it better but it was freakin delicious. Goes perfect with a latte or cappuccino.
Katie, so glad you made this 3 times and enjoyed it! Thank you for stopping by and sharing such a positive comment! 🙂 I really appreciate it!!!
Will this work using Splenda rather than sugar?
Hi Julia , This loaf looks so delicious!!!
Have you tried making this with
gluten free flour ? Thanks Melinda
Can I double this recipe and make 2 loaves?
Yes, you can!
I just finished my third times cake. It’s delicious! Thanks for sharing .
Can the recipe be doubled for a cake? If so what size pan would be used? I love lemon with blueberries! Thank you
Do you have to make the drizzle on top?
No.
I love this recipe it is moist easy to make. Wonderful.
My all time favorite recipe on Pinterest. Makes a fabulous gift. Thanks so much.