If you’re looking for a treat that’s fresh, fruity, and just a little indulgent, this lemon blueberry bread is it. With juicy bursts of blueberry and a bright pop of lemon, this loaf is the perfect blend of tart and sweet. The simple glaze on top adds just the right amount of sweetness without overwhelming the natural flavors. Plus, it’s super easy to make – no fancy ingredients or equipment required. Just a few fresh ingredients, a couple of mixing bowls, and you’re on your way to a loaf that’s perfect for breakfast, dessert, or anytime in between!

I remember the first time I made this bread, I was expecting company, and I wanted to make something that felt a little more “special” than a typical muffin or cake. As it baked, the aroma of lemon filled the kitchen, mingling with the warm, comforting scent of vanilla and butter. It was one of those recipes that made the whole house feel cozy. When I finally poured the glaze over the loaf and sliced into it, I couldn’t wait to share. Now, this recipe is a go-to whenever I need a treat that’s both impressive and easy to whip up.

A little background on lemon blueberry bread 🍋

Lemon and blueberry is a classic flavor combination, particularly in American baking. This pairing became popular in muffins and quick breads as blueberries became more widely available in the U.S. during the 20th century. The tartness of lemon highlights the sweet-tart flavor of blueberries beautifully, making it a perfect combo for everything from scones to pies. Unlike denser blueberry muffins, this lemon blueberry bread has a lighter, more cake-like crumb, thanks to the extra moisture from the lemon juice and zest. And let’s be honest – there’s something so satisfying about a loaf you can slice and share!

Let’s talk ingredients: The key to a delicious loaf

Flour

All-purpose flour provides the perfect structure for this loaf. If you need a gluten-free version, you can substitute a 1:1 gluten-free flour blend. Just be sure to check that it has xanthan gum for stability.

Baking powder

Baking powder gives the bread its rise, creating that light and fluffy texture. Make sure your baking powder is fresh – if it’s too old, the bread may not rise properly.

Lemon zest and juice

The lemon is what gives this loaf its bright, tangy flavor. Fresh lemon zest is key here; it’s where the essential oils are, which pack a serious lemon punch. If you’re out of fresh lemons, you can use bottled lemon juice, but try to find fresh lemons for the zest.

Blueberries

Fresh blueberries are ideal, but frozen ones work well too. If you’re using frozen, don’t thaw them – just toss them in a tablespoon of flour to prevent them from sinking and keep them from turning the batter purple.

Butter and sugar

Melted unsalted butter and granulated sugar create a rich, tender crumb. The butter adds moisture and flavor, while the sugar balances the tartness of the lemon. If you want to reduce the sugar, you can cut it by about a quarter, but keep in mind that it will affect the sweetness and texture slightly.

Essential kitchen tools for this recipe

Mixing bowls: You’ll need a couple of bowls to keep your wet and dry ingredients separate.
Electric mixer: Not essential, but it makes creaming the butter, sugar, and eggs together a breeze. You can also use a hand whisk.
9×5 inch loaf pan: This is the perfect size for this recipe, giving the bread enough room to rise without spilling over.
Parchment paper: Lining your pan with parchment makes it easy to lift the loaf out, especially if you’re adding a glaze.
Zester: A microplane or fine grater works best to get just the bright yellow zest without any bitter white pith.

Step-by-step: How to make the perfect lemon blueberry bread

Preheat the oven and prepare your pan
Start by preheating your oven to 350°F. Line a 9×5-inch loaf pan with parchment paper or lightly grease it with butter. This will make it easy to remove the loaf later (especially important with that sticky glaze!).
Mix the dry ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This helps distribute the leavening agents evenly so you get a nice, even rise.
Cream the wet ingredients
In a large mixing bowl, blend together the melted butter and sugar until well combined. Then, add the eggs, vanilla, lemon zest, and lemon juice. Mix until smooth and slightly fluffy. The combination of lemon zest and vanilla adds depth to the flavor.
Combine wet and dry ingredients
Slowly add the flour mixture and milk to the wet ingredients in two parts – half the flour, half the milk, then repeat. This method prevents overmixing, which can make the bread tough. Mix just until everything is incorporated.
Toss the blueberries in flour
If you’re using fresh blueberries, give them a quick rinse so they’re a little damp, then toss them with a tablespoon of flour. This step keeps the berries from sinking to the bottom of the loaf.
Gently fold in the blueberries
Add the flour-coated blueberries to the batter and gently fold them in by hand. Try not to overmix – you don’t want to break up the berries or turn the batter blue.
Bake
Pour the batter into your prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for about 30 minutes before transferring it to a wire rack.
Make the glaze and drizzle
Whisk together melted butter, powdered sugar, lemon juice, and vanilla until smooth. Pour this glaze over the warm bread, letting it drip down the sides. Allow the glaze to set for a few minutes before slicing.

Variations to try with this recipe

Gluten-free option: Use a 1:1 gluten-free flour blend in place of all-purpose flour. Just be sure it includes xanthan gum for structure.
Dairy-free version: Substitute almond milk or coconut milk for the regular milk, and use melted coconut oil instead of butter.
Lower-sugar glaze: For a lighter glaze, use half the powdered sugar, or skip the glaze altogether and dust the top with a little extra lemon zest for a pop of color and flavor.
Berry mix-up: Swap the blueberries for raspberries or blackberries for a different twist. Just keep in mind that raspberries are a bit softer and may break down more in the batter.
Citrus twist: Try using lime or orange zest and juice instead of lemon for a unique flavor profile. Lime and blueberry are especially refreshing!

Serving suggestions

Serve this lemon blueberry bread slightly warm for the ultimate comfort treat! It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream if you’re serving it as a dessert. For breakfast or brunch, add a bit of softened butter or cream cheese spread to each slice. Garnish with a few extra fresh blueberries and a sprinkle of lemon zest for a lovely presentation.

Beverage pairings

For a refreshing pairing, try this bread with a glass of iced green tea with lemon. The light, slightly earthy flavor of green tea balances the sweetness of the bread. If you’re making it for breakfast or brunch, a chilled glass of orange juice is always a hit. Another great option is a sparkling water with a splash of lemon – it’s simple but complements the citrusy flavors of the loaf.

Storing and reheating tips

This lemon blueberry bread keeps well for a few days on the countertop, wrapped in plastic or stored in an airtight container. If you’re planning to keep it longer, pop it in the fridge, where it’ll stay fresh for up to a week. To freeze, wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag – they’ll keep for up to three months. When you’re ready to eat, just thaw a slice in the fridge overnight or warm it up in the microwave for 10-15 seconds.

Adjusting the recipe for different servings

This recipe makes one 9×5 loaf, which yields about 10 slices. If you want to double it, you can bake two loaves side-by-side in the oven, just make sure they’re evenly spaced. If you’d rather make mini loaves, divide the batter between 3-4 smaller loaf pans and bake for around 30-35 minutes, checking for doneness with a toothpick.

Troubleshooting tips for common issues

Sinking blueberries: If you find that your blueberries still sink, make sure they’re thoroughly coated in flour, and don’t skip the step of gently folding them into the batter.
Too dense: This can happen if you overmix the batter or use old baking powder. Mix until just combined, and check that your baking powder is fresh.
Over-browned crust: If the top of your loaf starts browning too quickly, cover it loosely with aluminum foil for the last 10-15 minutes of baking.

FAQ

Q: Can I use frozen blueberries?
A: Yes! Just add them directly from the freezer and toss them in flour before folding into the batter.

Q: Can I make this without the glaze?
A: Absolutely. The bread is still delicious without it, though the glaze adds a nice sweetness and extra lemon flavor.

Q: What can I use instead of milk?
A: You can use any dairy-free milk, like almond or oat milk, or even water in a pinch.

Q: Can I freeze this bread?
A: Yes! Wrap individual slices and freeze for up to three months. Just thaw and enjoy.

Q: How do I prevent the glaze from soaking in?
A: Make sure the bread is cooled slightly before glazing so the glaze stays mostly on top.