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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.
Can this recipe be divided into smaller loaf pans? Can you recommend a cooking time?
This is a keeper! I served this with Christmas brunch for adults in a Sunday School class and it was amazing. I froze it about a week out then thawed and iced the night before serving. It sliced perfectly and was moist. This will go in my recipe box to pass along to my children!
Wow, Tammie, your comment really made my day! ❤️ And, thank you for sharing your feedback about making it ahead, freezing, and thawing it. Happy Holidays to you and your family! ❤️
Y'all! This is so good!
Absolutely delicious!!! My neighbor and daughter thought so too and she said it was "a little too good". Only change I made was to the icing, adding more lemon juice and a big handful of fresh blueberries and blending it in blender, adding on individual servings. Great for breakfast. Will definitely be making again, and again!!! Thanks for adding this deliciousness to my day!
It was too dense for us and the icing turned brown after a day. I make lots of breads with this type of icing and never had this problem before. Had to throw it out.
Is this correct to cool in pan for 50 minutes? That seems to long. I’ve made it several times in the past but thought I cooked it 10-15 minutes before turning out.
Joyce, I would cool the bread for 40 minutes to make sure it doesn't fall apart when you take it out of the pan.
I am not much of a baker but this recipe was easy to follow and is absolutely delicious
Wilma, that makes me so happy! ❤️❤️
I made this because blueberries were on sale and I have been craving lemon flavored something. It was fantastic!
Tammi, I am so happy you loved this recipe!
Fabulous ! No changes needed !
Brenda, thank you for this wonderful feedback!
I have made the loaf several times and it is outstanding! When I made it I replaced the milk with sour cream, delicious. The second time I made it I replaced the milk with ricotta cheese and it was awesome in taste. That loaf did not stay together well, but my family never complained because it was very tasty.
I love your experiments with this recipe! Sounds so delish! Thank you for sharing! ❤️
I make this a lot, the only change, I use a 5.3 oz container of plain yogurt instead of milk, I really appreciate your recipes keep them coming.
Frank, I am glad you love this recipe. Thank you for the feedback about using plain yogurt instead of milk.
I can't bake at all!! But I did bake this and YAY!! It was perfect and will be a Show Off and do it again lol.
Rita, I love reading comment like this! ❤️❤️
I forgot to add the 5 star rating!!
Thank you!
I try a lot of recipes on Pinterest and this one bar far is one of the GREATEST!! I used dairy free milk and gluten free flour as substitutes and it still turned out amazing! Moist, perfect lemon to sweetness ratio, and a refreshing light treat. I would give it 10 stars! God Bless!
Samara, thank you for your rave review! ❤️❤️ So glad you shared the feedback about using dairy-free milk and GF flour!
Delicious recipe!! I made mine gluten free and still turned out amazing 11/10!!!!
I definitely overmixed mine so I am not loving the texture and all of my blueberries also ended up at the bottom despite covering with flour. I will be trying this again though because the flavor is excellent!
Megan, you can also try adding half of the blueberries on top of the loaf so that they don't sink in too much.
Jayden, I am so glad this recipe worked with gluten-free flour!
Yum this was very tasty, enjoyed it !
Shelby, I am glad you loved this recipe! 🙂