Blueberry Lemon Bread

Whisking Wolf
by Whisking Wolf
1 loaf
1 hr 5 min

Soft and sweet, this Blueberry Lemon Bread is a crowd-pleasing treat. Drizzled with a simple lemon glaze and bursting with fresh blueberries, this quick bread will be gone in no time.

Go big or go home, that’s good advice for boob jobs and baking with lemon. Silicone implants and citrus don’t belong in the same thought, but my brain goes weird places when it’s sugar deprived. In my mind, plastic surgery takes a cup size from Double A to Double Damn just like lemon zest does for a recipe. Only you don’t have to buy a new bra after baking.

Unless, of course, things go horribly wrong in the kitchen.

Lingerie isn’t cheap, so you might as well get your money’s worth if you’re making the switch from natural to supernatural. The same can be said for lemons. Always splurge on the biggest bag; if your Victoria’s Secret cup doesn’t overfloweth then at least your fruit bowl can.

Tart and juicy, fresh lemons are a mouthwatering ingredient meant for summer baking. And while most lemon recipes lack a lemony punch, this blueberry lemon bread does not disappoint. Triple infused with lemon from grated zest, freshly squeezed juice and a sweet lemon glaze, get ready to pucker up for this picture perfect bread.

Before sharing the recipe for Blueberry Lemon Bread, here are a few tips and tricks to help you out:

Ingredient Tips and Tricks

Fresh blueberries are recommended but you can substitute frozen blueberries in a pinch. Be sure to drain excess moisture from frozen berries before adding to batter. Note that you may need to bake a few additional minutes if using frozen berries due to extra moisture content.

Prevent berries from sinking to the bottom of the loaf by dusting with a tablespoon of flour before adding to batter.

Preparation Tips and Tricks

Always use the spoon and level method to measure flour. Scooping flour is a no-no. That technique overpacks flour into the measuring cup which will result in dry, dense bread.

Bake in a 9 x 5 metal loaf pan. Glass pans require longer bake times and, therefore, are not recommended for this quick bread recipe.

Storage and Freezing Tips for Blueberry Lemon Bread

Store homemade bread in an airtight container at room temperature up to 3 days.

To make ahead just bake, cool and wrap bread first in plastic then in aluminum foil and freeze up to 3 months. Thaw overnight in the refrigerator then serve at room temperature.

I hope you enjoy this easy recipe for Blueberry Lemon Bread. Please leave a comment and a rating at the bottom of this blog when you try it for yourself. And, while you’re at it, sign up for my weekly Recipe Newsletter so you never miss a tempting recipe.

Finally, if you love lemon and blueberry together check out The Best Recipe for Lemon Blueberry Pie. Swirled with scratch-made blueberry sauce, this bright and creamy lemon pie sits atop a buttery shortbread crust. This pie is a sweet and citrusy summertime classic.

Recipe details
  • 1  loaf
  • Prep time: 15 Minutes Cook time: 50 Minutes Total time: 1 hr 5 min
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Blueberry Lemon Bread
  • 2 cups all-purpose flour unbleached
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt fine
  • 8 Tbsp unsalted butter room temperature
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 1/2 cup whole milk room temperature
  • 1/3 cup lemon juice freshly squeezed
  • 3 Tbsp lemon zest
  • 1 Tbsp all-purpose flour
  • 1 cup fresh blueberries divided
Lemon Glaze
  • 1 1/2 cups powdered sugar
  • 3 Tbsp lemon juice freshly squeezed
  • fresh blueberries
  • lemon slices
Blueberry Lemon Bread
Preheat oven to 350 degrees. Grease and flour the bottom and sides of a 9 x 5 loaf pan and set aside.
Add flour, baking powder, baking soda and salt to a large bowl. Whisk to combine then set aside.
In a separate bowl, add butter and sugar then beat with an electric mixer until creamy, approximately 2 minutes.
Add eggs one at a time, beating after each addition until combined. Scrape down the sides of the bowl with a spatula as needed.
Add milk, lemon juice and lemon zest then beat until incorporated. Note: it is normal for the batter to look a bit curdled.
Reduce mixer speed to low. Gradually add flour mixture to wet ingredients and mix until just combined. Do not over mix.
In a separate bowl, toss 3/4 cup of blueberries with 1/2 Tablespoon of flour to prevent sinking while baking. Stir gently with a spoon until they are evenly coated.
Gently fold flour-coated blueberries to the batter.
Spoon batter into the prepared baking pan. Note: batter will be thick.
Top batter with remaining 1/4 cup of blueberries and bake for 50 to 55 minutes, covering the top with aluminum foil after the first 30 minutes to prevent overbrowning. Loaf is done when a toothpick inserted into the center comes out clean.
Remove bread from oven and cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
Lemon Glaze
Add powdered sugar and lemon juice to a mixing bowl and stir with a spoon until smooth and lump free.
Glaze will be very thick and pearly white. If you prefer a thinner glaze, add another tablespoon of lemon juice.
Spoon glaze over room temperature bread then garnish with fresh blueberries and lemon slices if desired.
Slice and Serve
Store leftovers in an airtight container at room temperature up to 3 days.
Whisking Wolf
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