Lemon Blueberry Bread Recipe

Rhonda | Momskoop
by Rhonda | Momskoop
12 slices
1 hr 15 min

Lemon Blueberry Bread has a delicious flavor that is full of sweet berries and tart lemons. It’s easy to make and tastes amazing! I love this bread because it’s so versatile. I can eat it with my morning coffee, or as an afternoon snack, or even for dessert. It’s also perfect for breakfast on the go.

How To Make This No Yeast Lemon Blueberry Bread Recipe

If you grow blueberries every year, then bookmark this delicious blueberry bread recipe full of lemon and blueberry flavor so that you have it on hand for when they are ripe and are ready to be harvested!

Blueberries are one of my favorite foods. They’re delicious when eaten as snacks or desserts, but the best thing is their ability to add so much color to everything they touch! If you want something colorful and beautiful, just add a few fresh blueberries to your meals!

Why This Quick Bread Recipe Works

This recipe is a family favorite because it’s:

  • Easy
  • Delicious
  • Great for breakfast, lunch, or a snack!

Expert Tips, Ingredient List and Suggestions for Recipe Success

  • Unsalted butter – if you use salted butter – omit the salt from the recipe.
  • Blueberries – fresh or frozen; either is fine.
  • Fresh lemon juice – you can either use juice from a fresh lemon or bottled lemon juice is fine too.
  • Kosher or sea salt – this is different than the normal table salt you use to season your food.
  • All-purpose flour – make sure to scoop with a spoon and level with a knife. Do not scoop it out with a measuring cup or you will not get a correct measurement.
  • Baking powder – make sure this isn’t expired.

Lemon Blueberry Bread Recipe
Recipe details
  • 12  slices
  • Prep time: 15 Minutes Cook time: 1 Hours Total time: 1 hr 15 min
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  • ½ teaspoon kosher salt
  • 1 ½ cups all-purpose flour scooped with a spoon and leveled with a knife
  • 1 teaspoon baking powder
  • ⅓ cup unsalted butter softened
  • 1 cup white granulated sugar
  • 2 large eggs
  • 3 tablespoons juice from a lemon
  • ½ cup milk
  • 1 cup blueberries
  • 3 tablespoons zest from a lemon
  • Glaze
  • 3 tablespoons lemon juice
  • 2 cups powdered sugar
  • milk or water drizzle in slowly as needed

Preheat your oven to 350 degrees.
Butter or spray a 8 x 4" load pan with cooking spray and set aside.
In a medium sized bowl, sift together the kosher salt, all-purpose flour, and baking soda and set aside.
Then in a large mixing bowl, beat together the softened unsalted butter and white granulated sugar. Then add in the eggs, fresh lemon juice and milk and mix together for about 2 minutes on medium speed.
Then slowly incorporate the flour mixture into the wet ingredients.
In a small bowl, add in a couple of teaspoons of flour and the blueberries. Gently coat the blueberries with the flour.
Then fold in the lemon zest and the blueberries into the bread batter.
Pour the mixture into the prepared pan.
Bake for at least 50 minutes. Check the bread with a toothpick inserted into the middle of the loaf when the timer goes off. If the toothpick comes out clean, then the lemon blueberry bread is done.
If the bread isn’t done or golden brown, put the bread back into the oven and set the timer for 10 minute intervals.
When the bread is finished baking, prepare the glaze by mixing together the lemon juice and the powdered sugar. Then if the glaze needs more liquid to thin it, slowly add water or milk into the glaze. Add enough liquid to get it to the consistency that you want.
Once the bread is done, let it cool for 10 minutes. Then transfer to a wire rack that has a plate or baking sheet underneath it. Slowly pour the lemon glaze over the bread once it's totally cool.
  • This recipe is adapted from a recipe found in the Taste of Home 25th Anniversary edition.
Rhonda | Momskoop
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