There is something about the combination of fresh lemon and juicy blueberries that tastes like sunshine in every bite. This Lemon Blueberry Bread is incredibly moist, bursting with fresh berries, and finished with a simple lemon glaze that adds the perfect touch of sweetness.
Whether you're looking for an easy breakfast bread, an afternoon snack with coffee, or a beautiful addition to a spring brunch, this quick bread comes together with simple pantry ingredients and delivers bakery-style results every time.
Whenever I have friends over, one of my favorite things to do is make something delicious for us to enjoy.
I have been known to make amazing scones like these Cinnamon Coffee Scones, or a homemade Strawberry Buttercream Cake. I've even been known to pull out my Pioneer Woman Lemon Bars recipe.
All of those are delicious, but none top this amazing Lemon Blueberry Bread that I recently made. It's a combination of two of my favorite flavors and instead of putting them in a muffin, I turned it into a bread to serve to friends and family.
Why You'll Love This Recipe
- Soft, tender crumb
- Bright, fresh lemon flavor
- Loaded with juicy blueberries
- Easy one-bowl quick bread
- Perfect for breakfast, brunch, or dessert
- Freezes beautifully
How to Make Lemon Blueberry Bread
I have a trick that I use when making this bread that will allow your blueberries to bake evenly.
You need to coat your blueberries with a light dusting of flour. This will keep your blueberries from sinking into your bread.
When I first made this bread a few years ago, I did not do this step and my blueberries sank to the bottom of the bread and made the entire loaf stick to the pan.
So, just right before you mix your blueberries into the batter, take about 2 tablespoons of flour and pour them on your berries and give them a good coating and then shake the excess off.
Making this bread is one of the easiest recipes you will make. I love using fresh blueberries that I pick up from our local farmer's market, but you can totally use the ones from the store and you can even use frozen if you want — but I prefer the fresh ones.
I bake my bread in stone loaf pans like this one on Amazon. I love that it helps the bread bake evenly and it doesn't stick.
You can top this bread with a glaze if you want, but I left that off because I just like the lemon and blueberry flavor of the bread as it is.
Storage
Store covered at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week.
Freezing
Wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Frequently Asked Questions
Can I use frozen blueberries for Lemon Blueberry Bread?
Yes! Add them straight from the freezer without thawing.
Why did my blueberries sink?
Tossing them with flour helps suspend them throughout the batter.
Can I make muffins instead?
Absolutely! Fill muffin cups about ⅔ full and bake at 350°F for 20–25 minutes.
Can I make this ahead?
Yes. In fact, the flavor is even better the next day after the lemon has had time to develop.
Love sweet bread recipes? Check out the list below!
- Chocolate Chip Banana Bread
- Super Moist Pumpkin Bread
- Banana Bread
- Zucchini Bread
- Lemon Poppyseed Bread
Lemon Blueberry Bread
This bread is perfect for using up those delicious fresh blueberries. Serve as bread or as a muffin.
Ingredients
- ½ cup butter
- ¾ cup of sugar
- 2 eggs
- ½ cup milk
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 lemon juiced & zested
- 1 ¼ cup blueberries
- 2 tablespoons flour
Instructions
- Preheat oven to 350°F. Grease & flour a standard-sized loaf pan.
- Using a zester, zest the lemon. Then, juice the lemon and set both things aside.
- In a mixing bowl, cream together the butter & sugar. Next, add eggs and milk and lemon juice. Stir together.
- In another bowl, combine your dry ingredients -- flour, baking powder, salt, and lemon zest.
- Combine the dry ingredients in with the wet and stir just until combined, do not over mix.
- In a separate bowl, toss your fresh blueberries with the two tablespoons of flour.
- Remove the blueberries from the excess flour and toss it into the batter. Fold in just until they are combined.
- Pour into prepared pan.
- Bake 50-60 minutes or until a toothpick comes out clean.
- Remove from pan and place on a cooling rack.
- Enjoy!
Nutrition Information:
Yield:
8 slicesServing Size:
1Amount Per Serving: Calories: 307Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 78mgSodium: 311mgCarbohydrates: 43gFiber: 1gSugar: 21gProtein: 5g