Lemon Blueberry Bread is a family favorite! It bakes up tender and moist, has a crackly sugar top, juicy blueberries, and a simple lemon glaze that pulls it all together.
Author’s Notes
Blueberries in Everything, Please
My whole family is obsessed with blueberries, especially my husband. They’re his favorite fruit. If he hasn’t eaten them all in a morning bowl of oatmeal or yogurt, they usually end up in a baked good.
Blueberry muffins, blueberry cobbler, and blueberry pancakes are a few favorites in my house. And now this Lemon Blueberry Bread has officially joined the list! I think it is my family’s favorite quick bread…or at least tied with pumpkin.
This bread is bright and lemony, soft with a tender crumb, and moist all the way through. The sweet blueberries pair perfectly with the lemon flavor. And the lemon glaze is the perfect finishing touch!
Ingredients In Lemon Blueberry Bread
| Ingredient Group | Helpful Tip |
|---|---|
| Flour, Baking Soda, Salt | Whisk together well so the bread rises evenly and bakes up tender. |
| Sugar, Brown Sugar | For sweetening the bread. The brown sugar helps create that perfect crisp top. |
| Oil, Greek Yogurt, Milk, Egg | This is my number one tip! Bring all to room temperature so the batter mixes smoothly which creates a softer, more evenly baked lemon blueberry bread. |
| Lemons, Lemon Extract | Use zest and extract for the best strong lemon flavor. |
| Blueberries | Toss fresh berries in flour so they do not sink to the bottom of the bread. |
Chelsea’s Ingredient Tip
Lemon Extract
Lemon extract adds bright citrus flavor without changing the bread’s texture, which can happen when too much lemon juice is used. Use extras in this Lemon Poppy Seed Muffins recipe.
How To Make Lemon Blueberry Bread
- Prep: Bring wet ingredients to room temperature, preheat oven, and grease a loaf pan.
- Mix: Whisk wet ingredients, then stir into dry just until smooth.
- Add berries: Toss berries in flour and gently fold into the batter.
- Bake: Pour into pan, add topping, and bake until set.
- Cool & glaze: Cool completely, then drizzle with glaze.
Look for these signs:
-The bread pulls away slightly from the edges of the pan
-The top is golden
-A toothpick inserted in the center comes out clean or with a few moist crumbs
Yes. Remove the bread from the pan and place it on a wire rack to cool. This allows air to circulate underneath so the bottom stays dry and not sticky.
Storage
Room temperature: Tightly wrap individual slices and store for 1 to 3 days. The bread softens and becomes more moist as it sits.
Refrigerator: Wrap slices well and store in an airtight container for up to 1 week.
Freezer: Slice unglazed bread and wrap each slice in plastic wrap. Place in a freezer bag, press out extra air, and freeze for up to 3 months.
Quick Tip
Use the right size pan. This lemon blueberry bread is intended for a 9×5-inch, 1-pound loaf pan. Other sizes will affect how it cooks. Here’s my favorite loaf pan.
Put Leftover Blueberries To Good Use:
Desserts
Blueberry Crisp
Beverages
Sparkling Blueberry Lemonade
Desserts
Mini Blueberry Cheesecakes
Desserts
Homemade Blueberry Syrup
Lemon Blueberry Bread
Equipment
- 9 x 5-inch bread pan see note 1
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 large egg at room temp
- 3/4 cup granulated sugar
- 1/3 cup vegetable oil or canola oil
- 1/3 cup Greek yogurt I love full-fat honey-vanilla; or use full-fat sour cream; at room temp
- 3/4 cup whole milk at room temp
- 2 tablespoons lemon zest see note 2
- 2 tablespoons lemon extract see note 3
- 1-1/4 cups fresh blueberries divided (or use frozen; see note 4)
- 2 teaspoons all-purpose flour
- 2 tablespoons brown sugar
- 1 tablespoon granulated sugar
- Glaze optional: 1/2 cup powdered sugar + 1 tablespoon lemon juice
Instructions
- Bring all wet ingredients to room temperature so they mix smoothly and help the bread rise with a better texture. Remove them from the fridge 45 minutes to 1 hour before starting. Grease and lightly flour a 9 x 5-inch loaf pan, then preheat the oven to 350°F.
- Add all the wet ingredients to a large bowl. Briskly whisk together until completely smooth.
- Add all dry ingredients to a large bowl and whisk to combine. Make a well in the center, pour in the wet ingredients, and whisk just until smooth. (Do not use an electric mixer. Don't overmix.)
- Wash and completely dry the blueberries. Add 1 cup blueberries to a small bowl and toss with 2 teaspoons flour until nicely coated (keeps berries from sinking to bottom). Add to the batter and gently stir to stir through.
- Pour and smooth batter into prepared pan. Gently press remaining 1/4 cup blueberries into the top of the bread. Mix 2 tablespoons brown sugar plus 1 tablespoon granulated sugar and sprinkle on top of the loaf (just sprinkle evenly on top; don’t press down). Bake for 60–75 minutes or until a toothpick when inserted into the center comes out clean or with moist crumbs. Don't over-bake or bread will be dry.
- Remove from oven and let cool in pan for 15 minutes before inverting onto a wire cooling rack. Let cool a further 1 hour before slicing. Don’t rush the cooling; the bread is still “baking”/solidifying.
- In a small bowl, add powdered sugar. Add a tiny pinch of salt and slowly add in lemon juice while whisking until glaze consistency is formed. Transfer glaze to a plastic bag and cut off the tip. Pipe the glaze over the completely cooled bread.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have made this before like normal and it was a big hit! But can this be made with gluten free flour? If so is it the same measurements?