lemon blueberry bread recipe cravings tend to hit when you want something cozy but also bright and sunny. Maybe you’ve got a few lemons rolling around in the crisper and a pint of blueberries begging to be used. Maybe you’re hosting brunch and need a fast bake that looks like you spent all morning on it. Or maybe you just want a tender slice with your afternoon coffee, no fuss. Same here. By the way, if savory is calling your name later, you might also like my surprising comfort favorite, this Buona Beef Tuna Genovese copycat, but first let’s get to the good stuff.
Tips for the Best Ever Lemon Blueberry Bread with Lemon Glaze
There are a few little choices that make a big difference between a decent loaf and a truly “wow, who baked this” loaf. These are the tricks I use every time, and they keep this lemon blueberry bread recipe soft, sunny, and packed with flavor.
Use room temperature dairy and eggs. Cold ingredients don’t blend as smoothly, which can make the loaf dense. Set butter, eggs, and yogurt on the counter for 30 to 45 minutes.
Coat the blueberries lightly in flour. Tossing the berries with a teaspoon of flour helps keep them from sinking. It also keeps the juices from bleeding too much into the batter.
Do not overmix. Once you add the dry ingredients, stir just until you don’t see dry pockets. Overmixing creates tunnels and a rubbery crumb. Gentle is key.
Zest first, then juice. Zesting a whole lemon is easier while it’s firm. Zest brings out serious lemon perfume. Then juice it for that bright flavor pop.
Line your pan. I like to butter the loaf pan, then lay in a parchment sling. That way the loaf lifts straight out without sticking or tearing.
Check early. Ovens vary. Start checking 5 to 8 minutes before the listed bake time. A skewer should come out with a few moist crumbs, not wet batter.
Glaze while warm. Drizzle the lemon glaze on while the loaf is slightly warm. It soaks in a little and sets with a delicate sheen.
Why Youll Enjoy This Recipe
To me, this loaf is the definition of easy baking that still feels special. It’s quick to mix, it slices cleanly, and the glaze is simple but makes the loaf look bakery ready. The crumb is tender from yogurt and butter, the edges are golden, and every bite has a little burst of blueberry with a citrusy finish. It’s equally at home at brunch, packed in a lunchbox, or laid out with coffee for a late afternoon pick me up.
If you’re a blueberry super fan, you might also love this cozy blueberry coffee cake. Bake it the night before and your morning will thank you.
Recipe Variations
Once you’ve made the classic version, you can tweak it to fit your pantry or mood. Here are a few fun ways to freestyle without losing what makes the loaf great.
- Lemon almond crunch: Top the batter with sliced almonds and a little coarse sugar before baking. Adds a pretty crunch.
- Swap the dairy: Greek yogurt, sour cream, or plain yogurt all work. Full fat gives the tenderest crumb.
- Make it extra lemony: Add 1 extra teaspoon of zest to the batter and a little zest into the glaze too.
- Gluten friendly: Use a good 1 to 1 gluten free baking flour. Mix gently and let the batter rest 10 minutes before baking.
- Mini loaves: Divide into mini loaf pans and reduce the bake time. Start checking around 22 minutes.
- No glaze: Sprinkle the batter with coarse sugar before baking instead. You’ll get a crunchy, sparkly top.
- Berry mix: Replace half the blueberries with raspberries or blackberries. Keep total berry volume the same.
For a lighter dessert that still hits that berry citrus note, try this sugar free lemon blueberry pudding cake. It’s delicate, spoonable, and so good chilled.
How to Make
Here’s the simple path to a bright, moist loaf you can slice and share. I’ll keep it straightforward, with a few little cues to help you bake with confidence. If you’ve got time, read through once before you start. This lemon blueberry bread recipe is easy and forgiving, so you can relax and enjoy the process.
Ingredients
- 1.5 cups all purpose flour, plus 1 teaspoon for tossing berries
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup plain Greek yogurt or sour cream, room temperature
- Zest of 1 large lemon
- 2 tablespoons fresh lemon juice
- 1 cup fresh blueberries, rinsed and patted dry
For the lemon glaze:
- 3/4 cup powdered sugar, sifted
- 1 to 2 tablespoons fresh lemon juice
- Pinch of salt
Pan Prep
Heat your oven to 350 F. Grease a 9 x 5 inch loaf pan with butter. Line with a parchment sling so the paper overhangs on the long sides. Grease the parchment lightly too. This makes the loaf release cleanly with no stress.
Step by Step Directions
1. Mix dry ingredients. In a bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
2. Cream butter and sugar. In a large bowl, beat softened butter with sugar until light and creamy. It will look pale and fluffy. This takes about 2 minutes with a hand mixer.
3. Add eggs and flavor. Beat in eggs one at a time, then add vanilla and lemon zest.
4. Add yogurt and lemon juice. Mix in the yogurt and lemon juice until smooth. The batter may look slightly curdled; it will smooth out when you add the dry ingredients.
5. Combine. Add the dry ingredients to the wet and mix on low just until no dry streaks remain. Switch to a spatula and give two gentle turns to make sure the bottom is incorporated.
6. Fold in blueberries. Toss the blueberries with 1 teaspoon flour, then gently fold them into the batter.
7. Bake. Spoon the batter into the prepared pan and smooth the top. Bake 48 to 55 minutes, until a skewer comes out with a few moist crumbs. If the top is browning early, tent loosely with foil for the last 10 minutes.
8. Cool and glaze. Cool in the pan 10 minutes, lift out using the parchment, and set on a rack. Whisk glaze ingredients, adding lemon juice a bit at a time until thick but pourable. Drizzle over the warm loaf. Let set 15 minutes before slicing.
Lemon Glaze Tips
If your glaze looks too thin, whisk in 1 tablespoon more powdered sugar. If it is too thick, add 1 teaspoon more lemon juice. I like a glaze that clings and drips slowly, not watery. A pinch of salt keeps the sweetness balanced and makes the lemon pop.
More Quick Bread Recipes Youll Love
If quick loaves make your week easier, join the club. They’re forgiving, simple to store, and somehow taste even better the next day. For a fun baking rabbit hole, browse my favorite morning bakes on the Breakfast Recipes page. You’ll find sweet, savory, and a few that walk the line perfectly.
If you crave variety, you can also experiment with yogurt based breads that slice like a dream. I’m a big fan of testing different textures when I need a break from blueberries and lemon, but honestly, I keep coming back to this classic because it’s bright, cheerful, and very shareable.
Common Questions
Can I use frozen blueberries?
Yes. Don’t thaw them. Toss straight from the freezer with 1 teaspoon flour and fold in gently. Add 2 to 3 minutes to the bake time if needed.
How do I store the loaf?
Once fully cool, store at room temperature wrapped in foil for up to 2 days. For longer storage, refrigerate up to 5 days or freeze slices for up to 2 months. Warm slices in the toaster oven for best texture.
Can I reduce the sugar?
You can cut it to 2/3 cup without hurting texture. For a lighter dessert path, I sometimes make a thinner glaze or skip it and dust with a touch of powdered sugar right before serving.
Why did my blueberries sink?
Usually from thin batter, overmixing, or not tossing them in flour. Try folding very gently and smoothing the batter in the pan so it’s even before baking.
How many times can I make this before it gets old?
I haven’t found the limit yet. The lemon blueberry bread recipe is one I bake at least once a month, and it disappears fast every time.
A Sunny Loaf Youll Bake Again
That’s it. A bright, moist loaf with a crisp edge and a lemony glaze that makes each slice feel a little special. If you’re into browsing other versions for inspiration, I like the balance in this Lemon Blueberry Bread from Glorious Treats, the citrusy twist from Carla Hall’s Lemon Blueberry Bread with Lemon Glaze, and the cozy vibes in this easy quick bread recipe from Inspired by Charm. Bake this once, and you’ll see why it’s my go to for brunch and gifting. Now grab a lemon, a handful of blueberries, and make your kitchen smell amazing.
Lemon Blueberry Bread with Lemon Glaze
- Total Time: 70
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A bright and moist lemon blueberry bread topped with a sweet lemon glaze, perfect for brunch or an afternoon treat.
Ingredients
- 1.5 cups all purpose flour, plus 1 teaspoon for tossing berries
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup plain Greek yogurt or sour cream, room temperature
- Zest of 1 large lemon
- 2 tablespoons fresh lemon juice
- 1 cup fresh blueberries, rinsed and patted dry
For the lemon glaze:
- 3/4 cup powdered sugar, sifted
- 1 to 2 tablespoons fresh lemon juice
- Pinch of salt
Instructions
- Preheat oven to 350°F and grease a 9×5 inch loaf pan, lining with parchment.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream softened butter and sugar in a large bowl until light and fluffy.
- Add eggs, one at a time, then stir in vanilla and lemon zest.
- Incorporate yogurt and lemon juice until smooth.
- Combine dry ingredients with wet ingredients, mixing just until no dry streaks remain.
- Gently fold in the blueberries tossed in flour.
- Spoon batter into the prepared pan and smooth the top. Bake for 48 to 55 minutes until a skewer comes out with a few crumbs.
- Cool in the pan for 10 minutes, then lift out using the parchment and set on a rack. Mix lemon glaze ingredients and drizzle over warm bread.
Notes
Tip: Glaze the bread while warm for better absorption. Store at room temperature wrapped in foil for up to 2 days.
- Prep Time: 15
- Cook Time: 55
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
