Lemon Blueberry Bread has a delicious flavor that is full of sweet berries and tart lemons. It's easy to make and tastes amazing! I love this bread because it’s so versatile. I can eat it with my morning coffee, or as an afternoon snack, or even for dessert. It’s also perfect for breakfast on the go.
If you grow blueberries every year, then bookmark this delicious blueberry bread recipe full of lemon and blueberry flavor so that you have it on hand for when they are ripe and are ready to be harvested!
Blueberries are one of my favorite foods. They're delicious when eaten as snacks or desserts, but the best thing is their ability to add so much color to everything they touch! If you want something colorful and beautiful, just add a few fresh blueberries to your meals!
Why This Recipe Works
This recipe is a family favorite because it's:
- Great for breakfast, lunch, or a snack!
At the bottom of the post, you will find the recipe card that has all of the measurements and directions.
- Unsalted butter - if you use salted butter - omit the salt from the recipe.
- Blueberries - fresh or frozen; either is fine.
- Fresh lemon juice - you can either use juice from a fresh lemon or bottled lemon juice is fine too.
- Kosher or sea salt - this is different than the normal table salt you use to season your food.
- All-purpose flour - make sure to scoop with a spoon and level with a knife. Do not scoop it out with a measuring cup or you will not get a correct measurement.
- Baking powder - make sure this isn't expired.
You will find complete instructions at the bottom of the post in the recipe card.
- Frozen blueberries - if you are using frozen instead of fresh, thaw the berries and then drain them thoroughly by using a colander or placing them on several paper towels so they soak up the excess liquid. Then use them in the recipe as direction.
- Lemon juice - you can use bottled lemon juice if you don't have fresh lemons.
- Pure Vanilla Extract - feel free to add in a teaspoon of vanilla to this recipe. Vanilla always add an extra boost of flavor to baked goods.
You can store this in an airtight container, in the fridge, for up to four days. You need to keep it refrigerated if you use milk in the glaze instead of water.
If you aren't using milk in the glaze, you can keep it stored on the counter for up to four days.
While you are making this recipe, make two loaves. This bread can be frozen up to three months in a freezer safe container.
- One of the most important tips in many recipes is to not overmix the batter. The key is to mix the dry and wet together just until they are combined. That's all it needs.
- Let your bread completely cool on a wire rack before you add the glaze. That way the glaze will set perfectly.
- When measuring out the flour, make sure to scoop it out with a spoon and level it with a knife.
- To help the berries from sinking to the bottom of the bread, lightly dust them with flour then add them to the mixture.
Absolutely! You can use either. You won't even need to thaw them!
Put a couple of teaspoons of flour into a bowl and lightly toss the blueberries around before adding them to the batter.
Simple breads are a great addition when it comes to Brunch.
Brunch should have a variety of sweet foods like muffins and pastries. Something savory like our breakfast casserole that is full of meat and eggs as well as a few bowls that contain a variety of fruit.
You do this so you can soak up any excess liquid in the berries before adding them to your recipe. It also helps them from not sinking to the bottom.
Lemon Blueberry Bread Recipe
- Small mixing bowl
- Medium mixing bowl
- large mixing bowl
- 8 x 4 loaf pan
- ½ teaspoon kosher salt
- 1 ½ cups all-purpose flour scooped with a spoon and leveled with a knife
- 1 teaspoon baking powder
- ⅓ cup unsalted butter softened
- 1 cup white granulated sugar
- 2 large eggs
- 3 tablespoons juice from a lemon
- ½ cup milk
- 1 cup blueberries
- 3 tablespoons zest from a lemon
- 3 tablespoons lemon juice
- 2 cups powdered sugar
- milk or water drizzle in slowly as needed
- Preheat your oven to 350 degrees.
- Butter or spray a 8 x 4" load pan with cooking spray and set aside.
- In a medium sized bowl, sift together the kosher salt, all-purpose flour, and baking powder and set aside.
- Then in a large mixing bowl, beat together the softened unsalted butter and white granulated sugar. Then add in the eggs, fresh lemon juice and milk and mix together for about 2 minutes on medium speed.
- Then slowly incorporate the flour mixture into the wet ingredients.
- In a small bowl, add in a couple of teaspoons of flour and the blueberries. Gently coat the blueberries with the flour.
- Then fold in the lemon zest and the blueberries into the bread batter.
- Pour the mixture into the prepared pan.
- Bake for at least 50 minutes. Check the bread with a toothpick inserted into the middle of the loaf when the timer goes off. If the toothpick comes out clean, then the lemon blueberry bread is done.
- If the bread isn't done or golden brown, put the bread back into the oven and set the timer for 10 minute intervals.
- When the bread is finished baking, prepare the glaze by mixing together the lemon juice and the powdered sugar. Then if the glaze needs more liquid to thin it, slowly add water or milk into the glaze. Add enough liquid to get it to the consistency that you want.
- Once the bread is done, let it cool for 10 minutes. Then transfer to a wire rack that has a plate or baking sheet underneath it. Slowly pour the lemon glaze over the bread once it's totally cool.
This post was originally posted on April 27, 2020, and adapted from a recipe I found in the Taste of Home 25th Anniversary Edition.