This Lemon Blueberry Bread has a moist and tender crumb and is loaded with juicy, sweet blueberries and lemon zest. The easy lemon glaze makes every bite memorable.

Watch the step-by-step video tutorial and see how easy it is to make this bakery-quality blueberry loaf recipe.

Blueberry Lemon Bread sliced to showcase juicy blueberries cooked throughout each slice, drizzled with lemon glaze

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Blueberry Bread Video Tutorial

Watch Natasha make this easy Blueberry loaf. We are known for our sweet bread recipes, like Banana Bread or Zucchini Bread, and this Blueberry Bread is equally delicious. Sweetbreads are easy and fun to make because they don’t require fancy equipment or rise time, and you’re going to love that your kitchen smells like a bakery while it’s in the oven.

Lemon Blueberry Bread Recipe

We go through blueberries quickly and love adding them to everything from Fruit Salad to Smoothies, but they are completely transformed when cooked or baked into sweet bread. The blueberries become almost jammy when they are baked into Blueberry Pie and Blueberry Muffins.

When one of my readers messaged asking if our Cranberry Bread can be made with blueberries, a lightbulb went off in my head and I knew I had to test it. With some small modifications, we now have this new favorite, blueberry loaf with lemon icing.

Loaf of Blueberry Bread with Lemon glaze sliced

Ingredients

The ingredients here are pantry and refrigerator staples but the results will rival any slice you might get at a bakery or coffee shop. Here’s what you’ll need for the blueberry bread:

  • Dry Ingredients – all-purpose flour, baking powder, and salt give structure to the bread. Baking powder makes the bread rise to achieve the dome on top (see our tips for the best rise below).
  • Butter and Sugar are creamed together to add sweetness and moisture to the bread. Use unsalted butter so you can control the salt.
  • Milk and Eggs – give the loaf its moist and tender crumb. Make sure your liquid ingredients are at room temperature for easier blending into the batter.
  • Lemon zest – Grate the zest from 1 lemon and reserve 1/2 tsp of zest for the glaze.
  • Blueberries – We use fresh blueberries. Rinse and dry them before using.
  • Vanilla extract – adds flavor and aroma to the bread
Ingredients for Blueberry Lemon Bread measured out. Blueberries, lemon, eggs, flour, sugar, butter, milk, baking powder, salt, vanilla

Substitutions and Variations

Frozen Blueberries – use frozen if that is what you have on hand. No need to thaw – toss in flour and fold them in. You may need to bake a few minutes longer if using frozen blueberries.

Cranberries – Yes! One of our favorite combinations is cranberry and orange and this recipe was inspired by our Cranberry Bread.

Other Berries – You can substitute the blueberries for equal amounts of raspberries, blackberries, or chopped strawberries.

How to Make Blueberry Bread

  • Prep – Preheat oven to 350°F. Grease your loaf pan with butter and dust with flour, tapping out the excess flour.
  • Combine Dry Ingredients – In a medium mixing bowl, whisk together: flour, baking powder, and salt. Set aside.
  • Cream together softened butter and half of the granulated sugar on medium speed until light and fluffy. Add the remaining sugar and continue beating until well combined and creamy (Note: the sugar takes a long time to incorporate if it’s all added at once). Beat in eggs, vanilla extract, and 1 tsp lemon zest and mix until well incorporated.
  • Add flour mixture in 2 parts, alternating with the milk. Mix on medium/low speed just until incorporated with each addition. Scrape the sides of the bowl with a spatula as needed.
  • Coat Blueberries – In a small bowl, toss blueberries with 1/2 Tbsp flour then fold them into the wet ingredients just until incorporated and transfer to your prepared pan, spreading it evenly.
  • Bake for 50-60 min at 350°F until golden on top and a toothpick inserted into the center comes out clean. Cool in pan for 10-15 minutes. Run a cake release tool or knife around the edges and transfer the loaf to a wire rack to cool completely before glazing.
How to make Blueberry Bread step-by-step

Pro Tip:

Lightly coating blueberries with 1/2 Tbsp of flour prevents them from sinking to the bottom of the batter as it bakes, ensuring that blueberries are evenly dispersed throughout the finished loaf.

Bluberries and lemon zest are folded into the batter before pouring into loaf pan

Tips to Achieve a Better Dome on Your Sweet Bread

  • Oven Temperature – Make sure your oven is fully preheated. An oven thermometer helps!
  • Dough Consistency – The thick dough will help support a more pronounced dome as it rises
  • Fill the Pan Correctly – You want to fill the pan 2/3 full. Keep this in mind if you are using different-sized pans or mini loaf pans.
  • No Peeking – Keep the oven door closed, opening it too early can cause a sudden drop in temperature which can affect the rise.
  • Cooling – Allow the bread to cool in the pan for 10-15 minutes to stabilize the structure before transferring it to a wire rack.
  • Don’t Overmix – Overmixing the batter can develop too much gluten and knock out the air bubbles.
Blueberry Bread baked in a loaf pan

The Best Lemon Glaze

Whether you serve this Blueberry Bread for breakfast, as an afternoon snack, or even for dessert, do not miss the incredible lemon icing on top. This easy Blueberry Bread recipe would not be complete without the simple lemon glaze generously drizzled over the top! You’ll need:

  • Powdered sugar – Spoon it into a measuring cup for a consistent measure
  • Fresh lemon juice – Freshly squeezed
  • Lemon zest – Do not skip the zest as it adds an extra layer of bright citrus flavor

Once the bread has cooled, stir powdered sugar, lemon juice, and the 1/2 tsp reserved lemon zest until smooth. Add more lemon juice or powdered sugar until it’s a perfect drizzling consistency. Use a spoon to drizzle on top.

Pro Tip:

To contain any messes while glazing, place a plate or paper towel under a cooling rack to catch the drips and avoid puddling while the glaze sets.

A bowl of lemon icing next to a blueberry bread loaf generously drizzled with lemon icing

Leftovers

This blueberry bread keeps so well – it stays soft and moist for days and doesn’t lose anything in quality or flavor. It’s the perfect to-go snack and is one of my favorite things to pack for road trips and long flights.

  • Room Temperature: Wrap the Blueberry Bread in plastic wrap or store it in an airtight container at room temperature for up to 3 days or in the refrigerator for a week.
  • Freezing: Cool the loaf completely, wrap it in plastic wrap and then a layer of aluminum foil, and place in a freezer bag. Freeze for up to three months. Thaw in the refrigerator overnight before serving.
Blueberry Lemon Bread sliced to showcase juicy blueberries baked in the batter

This blueberry bread is so easy to whip up and is such a treat for breakfast or dessert. If you try it, don’t skip the glaze – it adds such a nice sweet and tangy contrast. You’ll love every bite!

More Blueberry Recipes

Natasha's Kitchen Cookbook

Blueberry Bread with Lemon Glaze

5 from 28 votes
Author: Natasha Kravchuk
Loaf of Blueberry Bread with Lemon glaze sliced
This Blueberry Bread has a moist and tender crumb and is loaded with juicy, sweet, blueberries and lemon zest and pummeled with an irresistible lemon glaze. It is perfect for breakfast, an afternoon snack, or even dessert.
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

Ingredients 

Servings: 8 people (makes 1 loaf)

Blueberry Bread Ingredients:

  • 1 1/2 cups all-purpose flour, plus 1/2 Tbsp to dust blueberries
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup whole milk, room temperature
  • Zest of 1 large lemon, about 1 1/2 tsp, divided (reserve 1/2 tsp for the glaze)
  • 6 Tbsp unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 1/2 cups blueberries, rinsed and patted dry*

Lemon Glaze Ingredients:

  • 1 cup powdered sugar
  • 1 1/2 to 2 Tbsp freshly squeezed lemon juice, or to reach desired consistency
  • 1/2 tsp reserved lemon zest

Instructions

How to Make Blueberry Bread:

  • Preheat oven to 350°F. Butter a 6 cup (8 1/2 by 4 1/2 bread loaf pan)* then dust with flour, tapping out the excess flour.
  • In a medium mixing bowl, whisk together: flour, baking powder, and salt. Set aside.
  • In a large mixing bowl, cream together butter and half of the granulated sugar on medium/high speed until combined then add the remaining sugar and beat for 2 minutes. Beat in eggs, vanilla extract, and 1 tsp lemon zest and mix until well incorporated.
  • Add flour mixture in 2 parts, alternating with the milk and mixing on medium/low speed just until incorporated with each addition. Scrape the sides of the bowl with a spatula as needed.
  • In a small bowl, toss blueberries with 1/2 Tbsp flour then fold them into the batter just until incorporated. Spread the batter into your prepared pan and bake for 50-60 min at 350°F until golden on top and a toothpick inserted into the center comes out clean.* Let cool in pan for 10-15 minutes then run a cake release tool or knife around the edges and transfer the loaf to a wire rack to cool completely before glazing.*

To Make the Lemon Glaze:

  • After your bread is fully cooled, in a separate bowl, stir together powdered sugar, lemon juice, and reserved 1/2 tsp lemon zest. Stir until smooth. It should have a drizzling consistency. Add more lemon juice to thin it out or powdered sugar to make it thicker.

Notes

  1. Substitutions: substitute fruit amounts equally. Adding too much can weigh down the batter.
    • Frozen Blueberries – do not thaw. Toss frozen berries in flour and add to the batter. You may need to bake a few minutes longer.
    • Cranberries – You’ll love the combination of cranberry and orange as in our Cranberry Bread.
    • Other Berries – try raspberries, blackberries, or chopped strawberries.
  2. Adjusting Pan Size – Using a different pan size may require different baking times
  3. Baking times can vary depending on the oven so start checking the bread a few minutes before the suggested baking time.
  4. To glaze the bread – Place a plate under the cooling rack to catch the drips and avoid puddling while the glaze sets.

Nutrition Per Serving

1serving Serving330kcal Calories57g Carbs4g Protein10g Fat6g Saturated Fat1g Polyunsaturated Fat3g Monounsaturated Fat0.3g Trans Fat64mg Cholesterol94mg Sodium156mg Potassium1g Fiber37g Sugar349IU Vitamin A4mg Vitamin C57mg Calcium1mg Iron
Nutrition Facts
Blueberry Bread with Lemon Glaze
Serving Size
 
1 serving
Amount per Serving
Calories
330
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
0.3
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
64
mg
21
%
Sodium
 
94
mg
4
%
Potassium
 
156
mg
4
%
Carbohydrates
 
57
g
19
%
Fiber
 
1
g
4
%
Sugar
 
37
g
41
%
Protein
 
4
g
8
%
Vitamin A
 
349
IU
7
%
Vitamin C
 
4
mg
5
%
Calcium
 
57
mg
6
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Bread, Breakfast
Cuisine: American
Keyword: blueberry bread, blueberry lemon bread, blueberry loaf
Skill Level: Easy
Cost to Make: $
Calories: 330

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

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Recipe Rating




Comments

  • Donna
    April 15, 2024

    Do you think using gluten free flour would work? Would it still be moist?

    Reply

    • Natashas Kitchen
      April 15, 2024

      I haven’t tested that to advise. If you experiment, let me know how you liked the recipe.

      Reply

  • Carole W
    April 11, 2024

    I made this recipe yesterday. It turned out great. it is moist and deliciously lemony. The glaze is a perfect topping.

    Reply

    • Natashas Kitchen
      April 11, 2024

      That’s so great! Thank you Carole!

      Reply

  • Irene
    April 10, 2024

    May I know how to measure 6 tablespoon butter ? Can please give in grams weight? Thank you

    Reply

  • Patricia Treece
    April 5, 2024

    How do I get the blueberries not to go to the bottom of the cake?

    Reply

    • Natashas Kitchen
      April 5, 2024

      Hi Patricia, I address this under my Pro Tip section of the recipe “Lightly coating blueberries with 1/2 Tbsp of flour prevents them from sinking to the bottom of the batter as it bakes, ensuring that blueberries are evenly dispersed throughout the finished loaf.” I hope this helps.

      Reply

  • Sue
    April 4, 2024

    Can I use skim milk? That’s what I have on hand at the moment!

    Reply

    • NatashasKitchen.com
      April 4, 2024

      Hi Sue! That would be fine.

      Reply

  • Chuck Berger
    March 30, 2024

    Natasha, your lemon blueberry bread is just terrific. An extra tip to make it even more irresistible is to immediately cover in seran wrap and place it in the refrigerator to cool after removing from the oven. It will stay incredibly moist.

    Reply

  • Debbie Swinford
    March 28, 2024

    Very pleasant to listen to and very simple thank you very much!!

    Reply

  • Cindy Berry
    March 20, 2024

    This Blueberry bread is fantastic! My grandsons loved it, too! It will be a regular in my house!

    Reply

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