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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.
Made this delicious loaf, Yum!!!
Does this recipe freeze well and if so, should I freeze it with or without the glaze??
Phyllis, this bread freezes well, and you can freeze it with the glaze. I would suggest slicing the bread into 3 parts and freezing them separately so that you don't have to unfreeze the whole loaf when you need it. This way, you can eat 1/3 of the loaf one week, then 1/3 the following week, etc. - that's what I do sometimes.
I just baked this lovely Lemon-Blueberry bread and boy it is the best recipe of this yummy bread that can be a breakfast bread with coffee or a even as a dessert cake. It turned out so moist with big bursts of blueberries in every bite. The lemon glaze drizzle is so creamy-smooth with a nice tangy-sweetness. I could drink it with a straw! I will make this recipe again. Thanks for a delicious recipe, Julia!
Tammy, you are very welcome! So glad you tried this recipe and liked it! Thank you for stopping by and taking the time to share such positive feedback! 🙂
Could you use a bread maker to make this
Can I use this recipe to make a small cake? I would assume I could? I made this today and would love to make it as a mini wedding cake for a friend
Yes, you can use this to make a small cake.
Delicious! Made today and am freezing for when my daughters come home for Thanksgiving. I’m thinking it will be a great breakfast bread;)
Thank you, Paula, for stopping by and sharing your comment! :). Yes, this is a great breakfast bread!
This looks delicious and I couldn’t wait to try it, follow directions, when I took it out of the oven it looked perfect it smelled delicious, the couple of places that I tested with the toothpick came out clear I let it cool for a half an hour lifted it out of the pan went to cut into it and it was all gooey on the inside middle part of this blueberry lemon loaf... I was so disappointed after Spending all that time and money. I will try the recipe again but not anytime soon
Excellent Used applesauce instead of oil
No glaze
Only problem It is so hard to get 2tab of lemon zest
Otherwise it is perfect
Thank you
I made this without the glaze and substituted monk fruit for the sugar. Was fantastic.
5 stars!
My blueberries were rather large, and the flour coating didn't stop them from sinking to the bottom. Even so, the bread was tasty in the blueberry-free portion, too. I only had about a tablespoon of zest & it was still very flavorful and delicious. I used baking spray and parchment; the loaf came out of the pan so easily! I've used parchment at the bottom of a pan before, but never up the sides and I can't believe what a difference that made in loaf-removal. Thank you for posting this recipe; I will definitely be making it again.
Made this today. It was really good. I didnt have milk so added 1 cup water with 1 tbs butter, which workes out perfectly. I will make this again and super easy as well.
I baked this delicious recipe. I loved it!!!
After reading reviews, I decided to bake my loaf for 40 minutes. At 40 minutes it still wasn’t done so I added a total of 25 additional minutes. At 40 minutes I also decided to cover the loaf with foil because the edges were quite brown already, but the center was still rather wet and runny.
I did as the recipe called for in terms of adding flour to the blueberries. Use the 2Tbsp like the recipe calls for, though there will be some flour that isn’t used. Don’t adjust measurement because this step really did keep the blueberries from going to the bottom in my loaf.
I did not have 2Tbsp of lemon zest, I had maybe 1, so I added 1 Tbsp of lemon juice. The overall lemon flavor in my loaf was light. I attribute this to the large quantity of blueberries this recipe calls for.
As for the glaze, I had to add 1 cup of powdered sugar to get it to thicken up and become a white color.
One additional change I made was spraying my loaf pan with Baking Pam (it has flour in it) instead of lining my pan with paper.
Tasty overall. A nice crust, too, without being dry.
Delicious bread! Such a great summer treat!
Turned out perfect! Delicious. Thank you for the recipe!