Name: Lemon Blueberry Bread Recipe
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour (200 grams); 1 teaspoon baking powder; 1/3 cup granulated sugar; 1/2 teaspoon salt; 1/2 cup milk (120 grams); 1/3 cup vegetable oil (70 grams); 1 egg; 1 teaspoon vanilla extract; 1 lemon, juiced and zested; 1 1/2 cups fresh blueberries, divided; 1/2 cup icing sugar; 1-2 tablespoons lemon juice

If you’re on the hunt for a bright, cheerful treat that feels like sunshine on a plate, this Lemon Blueberry Bread Recipe is absolutely the answer. Bursting with juicy blueberries and a zesty lemon kick, this loaf strikes the perfect balance between sweet and tangy. It’s moist, tender, and flecked with fresh fruit, making each slice a little celebration. Whether for breakfast, a snack, or dessert, this bread wraps up all those lovely flavors in a way that’s both familiar and wonderfully fresh. Trust me, once you try this, it’ll quickly become a beloved staple in your baking rotation.

Ingredients You’ll Need

The image shows a rectangular cake pan filled with light yellow batter dotted generously with whole fresh blueberries spread evenly across the top layer. The batter has a smooth, slightly shiny texture with the dark blue blueberries creating a strong color contrast. The pan edge is metal and the background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Simple, everyday ingredients come together here to create a bread that’s full of flavor and texture. Each element plays a vital role, whether it’s providing the structure, moisture, or that bright pop of citrus and berry goodness.

1 + 1/2 cups all-purpose flour (200 grams): The backbone of the bread, giving it structure and a lovely crumb.
1 teaspoon baking powder: Helps the bread rise and stay light and fluffy.
1/3 cup granulated sugar: Adds just the right touch of sweetness to balance the lemon.
1/2 teaspoon salt: Enhances all the flavors and keeps the sweetness in check.
1/2 cup milk (120 grams): Moistens the batter, making the bread tender and soft.
1/3 cup vegetable oil (70 grams): Keeps the bread rich without overpowering the delicate lemon notes.
1 egg: Binds everything together and gives the bread a nice rise.
1 teaspoon vanilla extract: Adds warmth and depth to complement the lemon’s brightness.
1 lemon, juiced and zested: The star of the show, infusing fresh citrus flavor and aroma.
1 + 1/2 cups fresh blueberries, divided: Juicy bursts of sweetness and color throughout the loaf.
½ cup icing sugar: For the tangy lemon glaze that finishes the bread perfectly.
1-2 tablespoons lemon juice: Mixes into the icing for that irresistible glaze zing.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Lemon Blueberry Bread Recipe

Step 1: Prepare Your Pan and Oven

Start by setting your oven to 350 degrees Fahrenheit and lightly grease a 9 by 5-inch loaf pan. This small but essential prep keeps the bread from sticking and ensures a perfect shape once baked.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, baking powder, sugar, and salt until everything is evenly distributed. This helps create an even rise and consistent sweetness throughout your bread.

Step 3: Combine Wet Ingredients

In a separate bowl, whisk the milk, vegetable oil, egg, vanilla extract, lemon juice, and lemon zest well. This mixture brings moisture, flavor, and richness to the loaf.

Step 4: Bring It All Together

Pour the wet ingredients into the dry and gently fold with a rubber spatula until just combined. It’s crucial not to overmix here or your bread might turn out dense. Once combined, fold in 1 cup of those luscious fresh blueberries, distributing them gently for pockets of juicy sweetness.

Step 5: Bake with Care

Pour the batter into your prepared pan, then sprinkle the remaining half cup of blueberries on top for a pretty finish. Pop the pan into the oven and bake for approximately 55 minutes, until the bread is golden and a toothpick in the center comes out clean. Let it cool for 10 to 15 minutes before removing from the pan.

Step 6: Add the Lemon Glaze

Whisk together the icing sugar with lemon juice until you get a thick yet pourable glaze. Drizzle it elegantly over the top of your cooled bread and allow it to set. This final touch adds a sweet and tangy finish that perfectly complements the fluffy, fruity loaf.

How to Serve Lemon Blueberry Bread Recipe

The image shows a loaf of blueberry bread with a golden-brown top and dark purple blueberries scattered on its surface. A woman's hand is pouring white icing from a white cup onto the top of the bread, the icing appearing smooth and slightly thick. The bread is placed on a wooden board, and on the right side, there is a gray and white striped cloth. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For a fresh and inviting presentation, sprinkle a few extra fresh blueberries and a light dusting of powdered sugar right before serving. A thin twist of lemon zest also adds a pop of color and scent that guests will adore.

Side Dishes

This lemon blueberry bread pairs wonderfully with a hot cup of tea or freshly brewed coffee for a cozy morning treat. For a more indulgent spread, serve alongside creamy Greek yogurt or a dollop of whipped cream to complement the tangy flavors.

Creative Ways to Present

Turn slices into bite-sized cubes to make mini bread parfaits layered with lemon curd and berries or toast slices lightly and top with mascarpone and honey. No matter how you serve it, this Lemon Blueberry Bread Recipe shines as a versatile and delightful dish.

Make Ahead and Storage

Storing Leftovers

This bread stores beautifully at room temperature, tightly wrapped in plastic wrap or in an airtight container to stay moist for up to three days. It’s an excellent option for prepping in advance or enjoying throughout the week.

Freezing

If you want to save some for later, wrap the loaf tightly in plastic wrap and then aluminum foil before freezing. Properly wrapped, it will keep well in the freezer for up to 3 months. When ready to enjoy, thaw it overnight in the fridge or on the countertop.

Reheating

For that just-baked feel, warm individual slices in the microwave for about 15 seconds or toast them lightly. If you’ve added the glaze, warming gently is best so it doesn’t melt away completely but becomes delectably soft.

FAQs

Can I use frozen blueberries in the Lemon Blueberry Bread Recipe?

Absolutely! Frozen blueberries work well as a substitute, just be sure to toss them in a little flour before folding into the batter to help prevent them from sinking to the bottom.

Is it possible to make this bread dairy-free?

Yes, you can swap the milk for any plant-based milk like almond or oat, and use a dairy-free butter or oil as stated. The texture may vary slightly but the flavor will remain bright and delightful.

How do I know when the bread is done baking?

The best test is to insert a toothpick into the center—if it comes out clean or with just a few moist crumbs, the bread is perfectly baked. Golden brown on top is also a good sign your loaf is ready to come out.

Can I make this recipe into muffins instead?

Definitely! Divide the batter evenly into muffin tins lined with paper cups. Bake at the same temperature but reduce time to about 20-25 minutes or until a toothpick comes out clean.

Should I use fresh lemon juice or bottled lemon juice?

Freshly squeezed lemon juice is always best for this recipe because it offers more vibrant flavor and aroma, which makes the lemon notes really shine through in the bread and glaze.

Final Thoughts

There’s something irresistibly joyful about baking this Lemon Blueberry Bread Recipe and sharing it with loved ones. It’s straightforward, packed with fresh flavors, and just the right balance of sweet and tangy to brighten any day. I can’t wait for you to try it and watch it become a cherished classic in your kitchen as it is in mine.