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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.
Hi
The Blueberry Vanilla Lemon Glaze cake is delicious. My family loved it. Making more over the weekend. Thanks for your great recipes, simple and easy.
You’re so welcome, Jo-Ann! Thank you! I’m glad you love my recipes. 🙂
Please help, what does “alternately with milk” mean on this recipe? Haven’t made it yet but I don’t understand step 4.
You mix in some of the flour mixture, then some of the milk - I generally do about a third of each, mixing well each time.
Thanks for chiming in, Jennifer! Yes, that basically means gradually adding all the ingredients (not all at once).
looks fantastic- Am trying this for company next week - Winging it because I trust your recipes. I just received my loaf pan from Amazon- (we are at the beach so don't have the full set of cookware). .Can't wait to try it.
Hi Nancy! I’m honored you're trusting the recipe and winging it with a brand new loaf pan at the beach (that’s dedication). 🙂 I hope it turns out beautifully and everyone loves it! Let me know how it goes! 🙂
I almost never remember to comment on recipes I find online, but I came back because you deserve to know how much my family loves this blueberry bread! I bake a lot, but this is now at the top of our favorites. Well written, reliable results - even for a newer baker. I think this may become my go-to as a little hospitality gift and/or with a meal taken to a friend who needs a lift!
That is such a thoughtful comment—thank you for taking the time to come back and share! It truly means a lot to me! 🙂
I used wild frozen blue berries that I had picked this summer! I love the recipe, quick and simple,
Wild bluberries sound amazing!!
Delicious cake that has been devoured! Couldn’t stop my bluebs from sinking but delicious all the same!
Thank you, Emma, I am so glad this recipe was a success!
I’ve made this bread a few times - simple and delicious. The glaze sets it off.
So glad you made it and loved it, Sandra! 🙂
This is soooooo good and easy!
That's great to hear, Pat!
I have a question, I’m making your lemon blueberry bread to take to a brunch tomorrow. Would you recommend putting the glaze on tomorrow? Thank you!
Yes, I do recommend adding the glaze the next day!
Made this today and it was delicious!! Wanted to have a second piece like my granddaughter did.
So glad, Karen, glad you both liked it! 🙂
My husband loves blueberries, me not to much. I do have to say I was surprised. Nice blend and we both liked it. Will make again. Thanks for the great recipe Julia
So glad this recipe exceeded your expectations, Brenda!
Delicious! Nice mix of blueberries and lemon. Moist and flavorful. Will definitely make it again.
Thank you, Michelle, for your review. 🙂
I brought this to a friend’s home and she loved it. She invited me to dinner and asked that I bake this Blueberry Lemon Bread with Lemon Glaze for dessert. Done deal. It is in the oven now and the house smells wonderful. Thank you air your delicious recipes.
Wanda, I am so glad you both loved this recipe. Thank you for such a positive review! ❤️
Hi Julia, This is my first time making one of your recipes. It came out GREAT!!!! I was concerned about using melted butter rather than using room temperature butter and whipping it until light and fluffy. I decided to just follow your recipe exactly and am so glad I did!!!! Delicious! I wanted to post picture because it's beautiful but can't figure out how to...lol.
Claudette, thank you for trying my recipe and so glad it was a success! ❤️ Thank you so much for taking the time to share this wonderful review! If you're on instagram, you can tag me on instagram and share a photo that way. I am wishing you a very Happy New Year! ❤️
https://www.instagram.com/juliasalbumblog/
I plan on freezing it and taking it to my relatives house several states away. Do you think I can mix the icing in advance and store in a ziploc bag and put it on a few days later?
yes, you can! Refrigerate the icing and before using, bring it to room temperature by letting it sit out on the counter.
This is one of the best recipes I tried this year. Texture and flavor are perfect, snd it’s not overly sweet.
Colleen, I am so glad you loved this bread - thank you for your feedback! 🙂