Lemon Glazed Blueberry Bread

I’ve always been a sucker for quick breads. There’s something so comforting about the smell of bread baking in the oven, but without all the kneading and rising time that regular bread needs. When I want fresh bread for breakfast or an afternoon snack, quick breads are my go-to.

This blueberry lemon bread hits all the right notes for me. The sweet bursts of blueberries paired with that bright lemon flavor make it perfect for any time of day. I love making a loaf on Sunday and having it ready for busy weekday mornings. My kids grab slices for breakfast, and I’ll have a piece with my afternoon coffee.

The best part? You probably have most of these ingredients in your pantry already. Fresh or frozen blueberries work just fine, so you can make this bread any season. Trust me, your kitchen will smell amazing.

What Kind of Blueberries Should I Use?

Fresh blueberries are definitely the way to go for this recipe, as they hold their shape better and won’t bleed as much color into your batter. Look for plump, firm berries that are deep blue in color and avoid any that are wrinkled or have soft spots. If you only have frozen blueberries on hand, don’t thaw them first – toss them straight from the freezer into a little flour before folding them into your batter to help prevent them from sinking to the bottom. Wild blueberries work great too and will give you bursts of intense flavor, though they’re smaller and might distribute differently throughout your bread.

Options for Substitutions

This blueberry lemon bread is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Fresh blueberries: Frozen blueberries work great too – just don’t thaw them first and toss them in a bit of flour before folding into the batter to prevent sinking. You can also try raspberries or chopped strawberries for a different berry flavor.
• Vegetable oil: You can swap this with melted butter (let it cool slightly first), canola oil, or even melted coconut oil. Each will give a slightly different texture and flavor.
• Milk: Buttermilk adds extra tang and works beautifully here, or you can use any non-dairy milk like almond or oat milk if needed.
• All-purpose flour: For a heartier texture, you can replace up to half the flour with whole wheat flour. Don’t go beyond that or the bread might become too dense.
• Lemon: If you’re out of fresh lemons, bottled lemon juice works in a pinch (use about 3-4 tablespoons), though you’ll miss out on the zest. Orange zest and juice make a nice alternative too.
• Icing sugar: For the glaze, you can make your own by blending regular granulated sugar in a food processor until powdered, or skip the glaze entirely if you prefer.

Watch Out for These Mistakes While Baking

The biggest mistake when making blueberry lemon bread is overmixing the batter, which leads to a tough, dense loaf instead of the tender crumb you’re after – mix just until the ingredients are barely combined, even if it looks a bit lumpy. Another common error is adding wet blueberries straight from washing, so make sure to pat them completely dry and toss them in a tablespoon of flour before folding them in, which prevents them from sinking to the bottom. Don’t skip testing for doneness with a toothpick inserted in the center – it should come out with just a few moist crumbs, not wet batter, and remember that the bread will continue cooking slightly as it cools in the pan. For the best texture, let the bread cool completely before slicing, as cutting too early can cause it to crumble and fall apart.

What to Serve With Blueberry Lemon Bread?

This sweet and tangy bread is perfect on its own, but I love serving it with a hot cup of coffee or tea for the perfect afternoon treat. You can also slice it up and serve it alongside fresh berries and a dollop of whipped cream for a simple dessert that feels a bit more special. For breakfast or brunch, try toasting a slice and spreading it with cream cheese or butter – the warmth brings out all those lovely lemon and blueberry flavors even more. It also makes a great addition to any brunch spread alongside other pastries, fresh fruit, and maybe some yogurt for a well-rounded meal.

Storage Instructions

Keep Fresh: This blueberry lemon bread stays moist and delicious when wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 3 days. The lemon glaze might get a little sticky, but that just makes it even more tempting! For longer storage, pop it in the fridge where it’ll keep for up to a week.

Freeze: You can absolutely freeze this bread for later enjoyment! Wrap individual slices or the whole loaf tightly in plastic wrap, then place in a freezer bag for up to 3 months. I like to slice it before freezing so I can grab just what I need for breakfast or a quick snack.

Serve: Frozen slices thaw quickly at room temperature in about 30 minutes, or you can warm them up in the microwave for 15-20 seconds. If you want to refresh a whole thawed loaf, wrap it in foil and warm it in a 300°F oven for about 10 minutes.

Preparation Time	15-20 minutes
Cooking Time	55 minutes
Total Time	70-75 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1650-1850
• Protein: 20-25 g
• Fat: 60-70 g
• Carbohydrates: 270-300 g

Ingredients

For the blueberry lemon loaf:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/3 cup white sugar
• 1/2 tsp salt
• 1/2 cup milk
• 1/3 cup neutral oil
• 1 large egg
• 1 tsp vanilla extract
• Juice and zest from 1 lemon
• 1 cup blueberries (plus 1/2 cup for topping)

For the lemon glaze:

• 1/2 cup powdered sugar
• 1 to 2 tbsp fresh lemon juice

Step 1: Prepare the Loaf Pan and Preheat the Oven

Preheat your oven to 350°F (175°C).

Lightly grease a 9×5-inch (1 lb.) loaf pan using cooking spray or a little oil to ensure your lemon blueberry loaf doesn’t stick.

Step 2: Mix the Dry Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/3 cup white sugar
• 1/2 tsp salt

In a large mixing bowl, combine the all-purpose flour, baking powder, white sugar, and salt.

Whisk together until all the dry ingredients are evenly incorporated, then set aside.

Thoroughly combining these ingredients helps the loaf bake evenly.

Step 3: Mix the Wet Ingredients

• 1/2 cup milk
• 1/3 cup neutral oil
• 1 large egg
• 1 tsp vanilla extract
• juice and zest from 1 lemon

In a separate medium mixing bowl, whisk together the milk, neutral oil, large egg, vanilla extract, lemon juice, and lemon zest until fully combined and a smooth mixture forms.

This will help infuse bright lemon flavor throughout the loaf.

I always recommend using freshly squeezed lemon juice and zest here—it really makes the flavors pop!

Step 4: Combine Wet and Dry Ingredients; Fold in Blueberries

• dry mixture from Step 2
• wet mixture from Step 3
• 1 cup blueberries

Pour the wet ingredients from Step 3 into the dry ingredients from Step 2.

Gently mix together with a rubber spatula until just combined; do not overmix, as this can make the loaf dense.

Next, carefully fold in 1 cup of the blueberries, distributing them evenly in the batter.

Step 5: Fill the Pan, Top with Blueberries, and Bake

• batter with folded blueberries from Step 4
• 1/2 cup blueberries (for topping)

Pour the batter from Step 4 into the prepared loaf pan.

Sprinkle the remaining 1/2 cup of blueberries evenly on top for a burst of berry flavor and color.

Transfer the pan to the oven and bake for about 55 minutes, or until the loaf is golden brown and a toothpick inserted into the center comes out clean.

Once baked, let the loaf cool in the pan for 10-15 minutes, then carefully invert to remove and let it finish cooling on a wire rack.

I always give it a little extra cooling time to make slicing easier and prevent crumbling.

Step 6: Make the Lemon Glaze

• 1/2 cup powdered sugar
• 1 to 2 tbsp fresh lemon juice

While the loaf is cooling, prepare the glaze.

In a small bowl, add the powdered sugar.

Gradually stir in 1 to 2 tablespoons of fresh lemon juice, mixing until smooth and thick but still pourable.

If the glaze is too thin, add a bit more powdered sugar; if too thick, add a little more lemon juice.

This tangy glaze adds a delightful finish to the loaf.

Step 7: Drizzle with Glaze and Serve

Once the loaf has cooled, evenly drizzle the prepared lemon glaze from Step 6 over the loaf and allow it to set before slicing.

Serve at room temperature or slightly warm for the best flavor.

For extra zing, you can even double the icing recipe and completely coat the loaf.