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.
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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.
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
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.
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.
Tips to Achieve a Better Dome on Your Sweet Bread
- Oven Temperature – Make sure your oven is fully preheated. An oven thermometer helps! Also, if you use a dark-colored baking pan, reduce the temperature by 25˚F since it will brown faster.
- 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.
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.
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.
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
- Blueberry Lemon Dutch Baby
- Blueberry Scones
- Blueberry Crumble
- Arugula Salad with Berries
- Blueberry Cake
- Blueberry Pancakes
- Easy Blueberry Sauce
Blueberry Bread with Lemon Glaze
Ingredients
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
- 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.
- Pan Considerations – Using a different pan size may require different baking times. Also, if using a darker-colored pan, reduce the temperature by 25˚F since the bread will brown faster.
- Baking times can vary depending on the oven so start checking the bread a few minutes before the suggested baking time.
- 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
Filed Under
Hi I made the loaf it is awesome love it. Can we use less sugar? Want to make it again, but I would like to make it with less sugar. What would you recommend? Also, can you use oil rather than butter?
Hi Dolores, I have not tested the substitution, so I cannot see what the texture and result would be like with making those changes
Would it be ok to add twice the lemon zest and juice or would it change the texture/moisture? I like a really sharp lemon flavor.
Hi Susan! I think that would be fine.
Can I substitute buttermilk or sour cream for the whole milk?
Hi Kelsey! I imagine that would be ok.
Would this recipe work in a bundt pan? I believe most bundt pans hold 10-12 cups so I’m thinking this could work?
Hi Mickey! I think it could, but I have not tested it in a Bundt pan to know how to adjust the quantities if needed.
I was wondering if you can you use a glass loaf pan? I’m not sure if that would effect the end result?
Hi Joni. Yes, you should be able to but glass distributes hear differently so it can effect the way it bakes. You may try lowering the temperature by 25 degrees and baking longer.
Love your show. Your recipes always turn out great and so easy to follow. You are so entertaining to watch.❤
Love your show. Your recipes always turn out great and so easy to follow
Excellent! Soft, moist, and light. Another five star recipe from my “go to” for all recipes now!
Can this recipe be doubled? I would like to make 2 loaves.
I bet that could work!
Hi Natasha, this recipe looks awesome, just like all your recipes! Can I make this the night before to take to a teacher appreciation breakfast very early in the morning? If I bake it the night before, should I add the glaze in the morning?
Hi Liliam! Yes, this bread is great the next day too. It can be glazed that night or in the morning, it just needs to be fully cooled before glazing.
So i made this today but i used coconut flour plus coconut milk and diabetic sugar
Would you mind to tell me if you used the same amounts of your substitution ingredients as are printed in the recipe? I’m now living with diabetes in my household and can no longer simply make/bake the “real” things. I’m also new to trying to figure out substitutions.
Thanks!
Could this be made with frozen blueberries? Thanks, I love your recipes 💖
Hi Agnes! Yes, it sure can. See my note above regarding using frozen blueberries.
I notice some recipes have yogurt or sour cream in them? Do you think adding either of these would negatively affect this recipe or would it be ok?
Hi Sheri! Without testing it in this recipe I can’t see what the outcome would be. I think it could work, but it would require some experimentation. I don’t know if any of the other quantities need to be changed in the ingredients. Please let us know if you do experiment.
Do you think using gluten free flour would work? Would it still be moist?
I haven’t tested that to advise. If you experiment, let me know how you liked the recipe.
I made this recipe yesterday. It turned out great. it is moist and deliciously lemony. The glaze is a perfect topping.
That’s so great! Thank you Carole!
May I know how to measure 6 tablespoon butter ? Can please give in grams weight? Thank you
Hi Irene, I also use this Ingredient Weight Chart if I need some guidance on conversions.
How do I get the blueberries not to go to the bottom of the cake?
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.
Can I use skim milk? That’s what I have on hand at the moment!
Hi Sue! That would be fine.
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.
Very pleasant to listen to and very simple thank you very much!!
This Blueberry bread is fantastic! My grandsons loved it, too! It will be a regular in my house!