Lemon Blueberry Bread: A Zesty, Moist Slice of Sunshine

There’s something magical about the combination of lemon and blueberries—the bright, citrusy tang dancing with bursts of juicy sweetness in every bite. This Lemon Blueberry Bread is my go-to recipe when I want to bring a little sunshine to the table, whether for a lazy weekend brunch or a sweet afternoon pick-me-up.

The first time I made this loaf, it was for a potluck where my friend’s notoriously picky 7-year-old declared it “the best cake ever” (and proceeded to sneak three slices). Since then, it’s been a staple in my kitchen—moist, tender, and drizzled with a tangy lemon glaze that makes it irresistible.

Why You’ll Love This Lemon Blueberry Bread

Bursting with flavor—fresh lemon zest and plump blueberries create the perfect balance of sweet and tart.
Incredibly moist—thanks to melted butter and just the right amount of milk, every slice is tender and rich.
Easy to make—no fancy techniques, just simple mixing and baking for a foolproof treat.
Versatile—great for breakfast, dessert, or gifting (it freezes beautifully!).
Crowd-pleasing—even the pickiest eaters can’t resist this golden, fruity loaf.

The Unexpected Fan

My brother-in-law, who usually turns his nose up at anything fruity in baked goods, took one bite of this Lemon Blueberry Bread and immediately asked for the recipe. “It’s not too sweet, not too tart—just perfect,” he said. Now, he requests it every time he visits. If that’s not a stamp of approval, I don’t know what is!

What Makes It Special

Fresh Lemon Zest—brightens the whole loaf with natural citrus aroma.
Juicy Blueberries—tossed in flour to prevent sinking, so every slice is studded with fruit.
Buttery Crumb—melts in your mouth, with a delicate texture that’s not too dense.
Lemon Icing—a simple glaze that adds a sweet-tart finish, making it extra indulgent.

Making It Happen

Preheat your oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper (or grease it well). In a medium bowl, whisk together flour, baking powder, and salt—this ensures your bread rises evenly.

In a large bowl, beat together melted butter, sugar, and eggs until smooth and slightly fluffy. Gently mix in the dry ingredients, followed by the milk, just until combined—don’t overmix!

Now, the star of the show: blueberries. Toss them in a tablespoon of flour (this keeps them from sinking to the bottom) and fold them into the batter along with the lemon zest. Pour the batter into the pan, smooth the top, and bake for 55–60 minutes, or until a toothpick comes out clean.

While the loaf cools, whisk together the powdered sugar and lemon juice for the glaze. Drizzle it generously over the top, slice, and watch everyone’s eyes light up.

You Must Know

Don’t overmix the batter—this keeps the bread tender, not tough.
Use room-temperature eggs and milk—for a smoother, more even texture.
Toss blueberries in flour—this prevents them from sinking while baking.
Let it cool before glazing—otherwise, the icing will melt right off.
Check for doneness early—ovens vary, so start testing at 50 minutes.

Serving Ideas

Pair with a hot cup of Earl Grey tea or a creamy latte.
Serve warm with a scoop of vanilla ice cream for an easy dessert.
Garnish with fresh blueberries and a sprinkle of lemon zest for extra flair.

Make It Different

Gluten-free? Swap all-purpose flour for a 1:1 gluten-free blend.
Less sugar? Reduce sugar to ¾ cup or use coconut sugar.
Extra lemon flavor? Add 1 tablespoon of lemon juice to the batter.
No fresh blueberries? Frozen work great—just don’t thaw them first!

Storage & Reheating Tips

Room temp: Keeps well wrapped for 2 days.
Fridge: Store in an airtight container for 4–5 days.
Freeze: Wrap tightly (without glaze) and freeze for up to 3 months. Thaw before icing.
Reheat: Warm slices in the microwave for 10–15 seconds for that fresh-baked feel.

Success Tips

Use fresh lemon zest—it makes all the difference in flavor.
Don’t skip the glaze—it adds moisture and extra zing.
Let the bread cool completely before slicing for clean cuts.

Frequently Asked Questions (FAQ)

Q: Can I use frozen blueberries?
A: Absolutely! Just toss them in flour while still frozen to prevent bleeding.

Q: Why did my blueberries sink to the bottom?
A: Make sure to coat them in flour and fold them in gently at the last step.

Q: Can I make this into muffins?
A: Yes! Bake at 375°F (190°C) for 20–25 minutes.

Q: Can I omit the icing?
A: Of course! The bread is delicious on its own.

Q: How do I prevent a dry loaf?
A: Don’t overbake—check early and pull it out as soon as a toothpick comes out clean.

Lemon Blueberry Bread Recipe

Prep Time: 15 mins
Cook Time: 55 mins
Total Time: 1 hr 10 mins
Category: Dessert, Breakfast
Difficulty: Easy
Cuisine: American
Yield: 1 loaf (10 slices)

Ingredients

For the Bread:

• 1 ½ cups all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon salt

• 6 tablespoons butter, melted

• 1 cup granulated sugar

• 2 eggs

• ½ teaspoon vanilla extract

• ½ cup milk

• 1 cup blueberries (fresh or frozen)

• 1 tablespoon all-purpose flour (for tossing blueberries)

• Zest from 1 lemon

For the Lemon Icing:

• ¾ cup powdered sugar

• 2 tablespoons lemon juice

Instructions

1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or grease well.

2. In a medium bowl, whisk together flour, baking powder, and salt.

3. In a large bowl, beat melted butter, sugar, and eggs until smooth. Mix in vanilla.

4. Alternate adding the dry ingredients and milk, mixing just until combined.

5. Toss blueberries with 1 tablespoon flour, then gently fold into batter with lemon zest.

6. Pour into the pan and bake for 55–60 minutes, or until a toothpick comes out clean.

7. Cool completely before drizzling with lemon icing.

Notes

• An 8×4-inch pan works but may need 10–12 extra minutes.

• Freeze without icing for best results.

• Store leftovers in the fridge for 4–5 days.

Tools You’ll Need

• Mixing bowls

• Whisk

• Hand mixer (optional)

• Loaf pan

• Cooling rack

Allergy Info

Contains: Gluten, dairy, eggs

Nutrition (per slice)

Calories: 220 | Carbs: 38g | Protein: 3g | Fat: 7g | Sugar: 25g

There you have it—the ultimate Lemon Blueberry Bread, a slice of sunshine in every bite! Will you be making it for breakfast or dessert? Let me know in the comments!