Lemon Blueberry Bread

Lemon Blueberry Bread is moist and loaded with fresh blueberries. This bread recipe is topped with a simple lemon glaze that tastes like blueberry cake! An easy lemon and blueberry loaf everyone will enjoy.

Jump to:

• ℹ️ Why This Recipe Works
• 🛒 Ingredients You'll Need
• 📋 Step-by-Step Recipe Instructions
• 📋 How to Make Lemon Glaze
• 💭 Expert Tips and FAQs
• 🍽️ Other Bread Loaf Recipes You'll Love
• Lemon Blueberry Bread

This lemon blueberry bread recipe is by far one of the best bread recipes I've ever made. And I just love baking with fresh blueberries. They add a bit of tart to the sweetness of the bread.

The lemon zest provides a fresh burst of citrus flavor that pairs perfectly with the fresh blueberries. And while the lemon drizzle icing is optional with this blueberry loaf, it makes this bread taste like blueberry cake.

It's an easy homemade bread recipe that you can enjoy all year round. Incredibly moist, soft, and delicious, you can enjoy this easy bread recipe with or without the lemon glaze. 

 

🛒 Ingredients You'll Need

The ingredients are simple and this lemon blueberry bread is made without milk. I use an all purpose flour such as King Arthur or Gold Medal brand. If you're gluten free, Bob's Red Mill Gluten Free All Purpose Flour is a great choice. I've made both regular and gluten free loaves and both versions taste amazing.

I choose to use unsalted butter in this blueberry bread recipe so I can control the salt level. You'll want to make sure the butter is at room temperature so it mixes well. It needs to be soft and creamy.

Using fresh blueberries is key when making this lemon blueberry loaf. I don't recommend using frozen blueberries because it will change the flavor. Fresh blueberries provide a refreshing taste with a hint of tart that blends incredibly well with the sweetness of the bread and the lemon glaze.

Lemon zest is a must. Don't skip this ingredient. Use a zester to quickly and easily get the fresh peel off the lemon. Vanilla yogurt is also a key ingredient. You can use a either Greek yogurt or a regular yogurt.

📋 Step-by-Step Recipe Instructions

Preheat your oven to 350°F.

In a medium sized bowl, combine all the dry ingredients by whisking together the flour, baking powder, and salt. Next, add the fresh blueberries and lemon zest. Toss to combine.

In a separate bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition. Then, add the yogurt and mix well. Expert Tip: If you have a standing mixer, use it. Or, an electric mixer also works well.

Add the dry ingredients to the bowl of wet ingredients, mixing with a spatula only until incorporated and being careful not to crush the blueberries.

Pour the bread mix into a well greased loaf pan and bake for 1 hour and 10 minutes, until golden brown. Let the bread completely cool and then carefully remove it from the loaf pan.

📋 How to Make Lemon Glaze

If you choose to make the lemon drizzle icing, all you need are 3 simple ingredients. Powdered Sugar is amazing when it comes to making frostings, icings, or glazes. Some recipes require that you sift the powdered sugar, but this one doesn't so that makes it easy.

Using a heavy whipping cream provides a thick and rich glaze. Fresh squeezed lemon juice from a lemon provides the perfect lemon taste.

To make this lemon glaze recipe, simply mix the powdered sugar, heavy whipping cream, and fresh lemon juice in a bowl. Using a standing mixer makes this process easy. Using the wire whisk attachment, start by slowly mixing the ingredients on a low speed.

Once the ingredients start to combine, increase the mixer to a medium speed. Mix for another minute until the consistency is that of a thick glaze. You can also use an electric mixer if you don't have a standing mixer.

As you can see, it results in more of a glaze or a thinner icing. Using milk and butter produces a thick icing. Using powdered sugar with a little bit of heavy whipping cream produces more of a glaze. I like to pour the glaze loosely over the bread so it drips.

It can be a bit messy but it's oh so delicious when it sets and it's sliced. I add some extra blueberries on top because it's so pretty. Slice it up and enjoy!

This is a simple bread recipe that everyone will love. It pairs well with a cup of coffee or a tall glass of cold milk.

💭 Expert Tips and FAQs

• I recommend a standard loaf pan for this recipe which should be around 8-½ x 4-½ x 2-½ inches. This is the exact loaf pan I use.
• If you're using a tin loaf pan, grease the pan well with butter to ensure the bread doesn't stick to the bottom or the sides when you remove it from the pan.
• My preference is to use Greek Yogurt in this lemon and blueberry loaf. The Greek yogurt binds incredibly well with all the other ingredients and provides a more dense texture while a regular vanilla yogurt or low fat version will yield a more cake like consistency.
• To store this blueberry bread, wrap the loaf in plastic wrap and store it on the counter. This is my prefered method mainly because we eat the entire loaf by day 2. But, you can store the bread in the refrigerator and it will last 3-4 days.
• To freeze this lemon blueberry bread, simply wrap it in plastic wrap and place it in the freezer for up to three months. To thaw, remove the bread from the freezer place it on a counter. The goal is to let the bread return to room temperature slowly. Once thawed, unwrap, and slice. Once thawed, don't re-freeze the bread.

🍽️ Other Bread Loaf Recipes You'll Love

If you love a good bread loaf recipe, make sure you check out this Zucchini Carrot Bread that is made with apple, zucchini, carrots, and olive oil and then topped with a drizzle of cream cheese frosting.

Another loaf bread you'll enjoy is my Best Banana Bread recipe. The streusel nut topping puts the flavor over the top! And, you can even make a gluten free version! Want a healthier version, check out my Quinoa Banana Bread. Made with quinoa flour and flaxseed, this loaf of bread is perfectly moist and packed with flavor!

Update Notes: This post was originally published in August 2013 but was re-published with updated step-by-step instructions, pictures, and tips in March 2021.