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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.
I've made this lemon blueberry bread many times. It's easy to make, no special ingredients needed and it's delicious !!!! One of my favorites! I'm actually making it this morning!
So glad you've been enjoying this recipe. Thank you for stopping by and leaving such a sweet comment!
Hi! I am about to make the loaf... thank so much fo the recipe!❤️
You're very welcome! Enjoy it!
tried it the loaf was moisture and fluffy... thanks
Thank you, Lydia! Glad you enjoyed it!
I made this yesterday and glazed it this morning. I replaced the lemon with blood orange. The loaf was moist and tender. My husband loved it and next time I will use lemon.
Hi, there! Athens calling. ...In the instructions baking powder is mentioned but not in the ingredients section ...so how much of it is needed? Thanks!
I made this cake it is lovely, my only issue is it rose beautifully when cooking and doubled in size but on cooling it shrunk back down. What am I doing wrong any ideas. Didn’t affect the taste and very easy to make.
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.
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.
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!!!
You're welcome! I am so glad you enjoyed it !
My daughter made this for 4-H achievement day and won best in show! Thanks!
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.
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.
My mom made it for me it was amazing great recipe
Thank you very much!!!
The recipe is clear, easy and perfect! ❤️
I'm completely new to baking! Tried this last night! It turned out amazing! Thank you.
It was amazing my mom made it for me my mouth was watering lol
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.
So glad you liked it! Funny that frozen blueberries turned out to be really black raspberries. 🙂