Introduction

This Lemon Blueberry Bread is a bright, moist treat that’s perfect for breakfast or a sweet snack. Bursting with fresh lemon flavor and juicy blueberries, it’s a delightful way to welcome spring or summer. The tangy lemon glaze on top adds an irresistible finishing touch.

A loaf of blueberry lemon cake is shown on a white rectangular plate placed on a white marbled surface. The cake is sliced, revealing two visible layers of soft yellow cake embedded with dark purple blueberries, creating a spotted pattern inside. The top layer is covered with a shiny, light yellow glaze dripping slightly down the sides. On top of the loaf, a few blueberries and thin yellow lemon zest curls are placed as decoration. Near the plate, there are fresh blueberries and a lemon wedge with a bright yellow color, adding freshness to the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/3 cup unsalted butter, melted
1 cup granulated sugar
2 eggs
1/2 teaspoon vanilla extract
2 teaspoons fresh grated lemon zest
2 tablespoons fresh lemon juice
1/2 cup milk
1 cup fresh or frozen blueberries
1 tablespoon all-purpose flour (for coating blueberries)
2 tablespoons butter, melted (for glaze)
1/2 cup powdered sugar (for glaze)
2 tablespoons fresh lemon juice (for glaze)
1/2 teaspoon vanilla extract (for glaze)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a 9″ x 5″ loaf pan with parchment paper or lightly grease it with butter.
Step 2: In a medium bowl, whisk together the 1 1/2 cups flour, baking powder, and salt. Set aside.
Step 3: In a mixing bowl, combine melted butter, sugar, eggs, vanilla extract, lemon zest, and lemon juice. Mix until well combined.
Step 4: Gradually add the flour mixture and milk in two batches while mixing slowly — add some flour, then some milk, then the rest of the flour and the rest of the milk. Stop mixing as soon as the batter is combined.
Step 5: Rinse blueberries if using fresh and pat them lightly so they retain a bit of moisture. Toss the blueberries with 1 tablespoon of flour to prevent sinking.
Step 6: Gently fold the coated blueberries into the batter by hand, taking care not to overmix.
Step 7: Pour the batter immediately into the prepared pan and bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for about 30 minutes, then transfer it to a wire rack placed over a baking sheet.
Step 8: Whisk together the glaze ingredients: melted butter, powdered sugar, lemon juice, and vanilla extract. Pour the glaze over the warm bread and let it set for a few minutes before slicing and serving.

Tips & Variations

Using fresh lemon zest and juice really boosts the bright, tangy flavor in this bread.
For a nuttier twist, add 1/2 cup chopped walnuts or pecans to the batter along with the blueberries.
If using frozen blueberries, do not thaw before mixing and toss them in flour to help distribute evenly.
You can substitute milk with buttermilk for a slightly richer crumb and added tang.

Storage

Store the lemon blueberry bread in an airtight container at room temperature for up to 3 days. For longer storage, keep it wrapped in plastic wrap and foil in the refrigerator for up to one week. Warm slightly before serving to refresh the flavors. The bread also freezes well for up to 2 months—thaw overnight in the fridge before glazing or serving.

How to Serve

A moist blueberry lemon cake is shown sliced on a long white rectangular plate, placed on a white marbled surface. The cake has two thick pale yellow layers filled with whole dark purple blueberries, appearing juicy and soft. The top is covered with a translucent white glaze that glistens and drips slightly down the sides. On top of the cake are three blueberries accompanied by thin yellow lemon peel curls. Around the base of the cake slice, there are a few fresh blueberries and a thin lemon wedge positioned to the left front corner. The colors are bright, with the yellow lemon and deep blue blueberries standing out against the white plate and glaze. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries in this recipe?

Yes, frozen blueberries work well. Keep them frozen and stir them into the batter directly after tossing with flour to prevent color bleeding and sinking.

How do I know when the bread is fully baked?

Insert a toothpick or cake tester into the center of the loaf. If it comes out clean or with a few moist crumbs, the bread is done. If batter sticks to it, continue baking and test again in a few minutes.